Cocoa pineapple puff(ke ke bo luo pao fu )

Cocoa pineapple puff

Introduction:

"My daughter's new taste is really delicious!"

Production steps:

Step 1: pineapple peel: soften butter at room temperature, mix with sugar, and then add sifted low flour and cocoa powder. The mixed dough is wrapped in a fresh-keeping bag and sent to the refrigerator for refrigeration. Then the puff batter is made.

Step 2: Boil the butter and water together

Step 3: Boil the butter and water together, quickly remove from the heat and add the sifted low flour and cocoa powder, then continue to stir the batter over low heat until the bottom of the basin looks like a film.

Step 4: add egg liquid in several times and stir evenly

Step 5: stir evenly until the batter looks glossy. Scoop it up with a wooden shovel and the batter will fall into an inverted triangle

Step 6: put it into the decoration bag, use the round mouth to extrude the paste with a diameter of about 3.5cm. Smooth the surface of the puff with water

Step 7: take 5g pineapple peel, cover it with plastic film on both sides, roll it into a round skin and cover it on the puff

Step 8: oven 180 degrees, middle layer, up and down the fire, 20 minutes, after baking, stew until water dry out.

Step 9: make custard sauce: add the sugar into the yolk and stir well

Step 10: add the sugar into the egg yolk and stir well

Step 11: add the sifted low powder and stir evenly

Step 12: add the boiling milk a little bit, and stir until all the milk is added, and stir well

Step 13: sift the stirred milk, heat it over low heat and stir until thick. Let it cool off and stir well again

Step 14: finished kastar sauce

Step 15: appropriate amount of kastar sauce, add 100ml whipped cream, stir evenly, Mount flower mouth with round mouth, pour in the prepared puff, and it's done!

Materials required:

Cocoa pineapple peel: moderate

Butter: 30g

Fine granulated sugar: 20g

Cocoa powder: 3 G

Low powder: 38g

Cocoa puff: moderate

Water: 90ml

Sugar: a little

Salt: a little

Low powder (sieving): 60g

Eggs: 2

Kastar sauce: right amount

Yolks: 3

White granulated sugar: 75g

Milk: 250ml

Vanilla extract: 5 drops

Cream: 100ml

Note: after the puff is cooled, pour custard cream filling from the bottom with special flower mouth. Pineapple puff has only one more layer of skin than ordinary puff. It is easy to operate and has a richer flavor

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Bo Luo Pao Fu