Crumble Toping Puffs
Custard Fillings：
1)Custard powder 100g
2)Milk 300g
3)Whipping cream 50g
Skin of Pineapple Buns：
1)Unsalted butter 60g
2)Cake flour 40g
3)Bread flour 40g
4)Golden sugar 60g
Skin of Puffs：
1) Unsalted butter 65g
2) Cake flour 49.5g
3) Bread flour 49.5g
4) Milk 80.8g
5) Water 80g
6) Salt 1g
7) Whole egg liquid 175g
The secret recipe of
the classic pineapple bun is released. The crispy pineapple skin with delicious
custard fillings. It is easy to DIY at home and everyone can be a dessert
master.
Custard：
1) Pour the custard powder, milk and whipping cream in a container and stir well until thickened and set aside.
Skin of Pineapple Buns：
1) Put unsalted butter, golden sugar in a steel basin and mix well, then add flour and mix into a dough
2) Put the dough in a plastic bag and roll out to a thickness of about 0.5 cm. After freezing in the refrigerator for 2 hours, mold it for later use.
Skin of Puffs：
1) Sieve the flour and set aside.
2) Put unsalted butter, salt, water and milk to a boil and cook over medium heat till boiled, add sifted flour and stir to form a dough.
3) Use a spatula to mix and press the dough repeatedly until a film appears at the bottom of the steel basin (the dough temperature should be kept about 80°C).
4) Put the dough at room temperature and cool it down to about 65°C (you can feel warm when you touch it with your fingers), add the whole egg liquid and mix well until the batter turns into a triangle (the egg liquid can be divided into 3-4 times, and make sure that the egg liquid is completely absorbed into the batter before adding).
5) Put the batter into a pastry bag, squeeze out a small round cake of about 2.0-2.5cm on the baking tray, and smooth the raised tip with wet hands.
Crumble Toping Puffs：
1) Lightly press the frozen pineapple buns skin on the puff skin, spray water on the surface of the puff, put it in the oven and bake at 200°C for 25-30 minutes.
2) Squeeze the custard sauce into the bottom of the puff after cooling the puff.
