Because the unit held the first food salon, I made this entry "Pineapple Puff".
A large photo of the puff material.
2. A large photo of the pineapple skin material. 30 g of butter, 20 g of sugar, and 38 g of low powder.
After mixing all the spinach materials, put them in the refrigerator for storage. Cut it into pieces like this.
First add the puff of butter and water to a little salt and a little sugar to boil. Add the low-powder mixture to the fire and mix it on the fire. Stir on the bottom of the pot and a thin film appears.
After leaving the fire, add the egg mixture three times, stir it to lift the egg beater and turn the triangle as well.
The baking paper is folded into such a grid, which is convenient for a certain distance.
Squeeze the puff paste on the baking paper and put a piece of pineapple peel on each paste.
The oven is preheated to 210 degrees, and the middle layer of the upper and lower fire is baked at 210 degrees for 10-15 minutes until the puff is fully expanded. Turn it to 180 degrees for 20-30 minutes until it is ripe and stable. Try not to open the furnace door in the middle.
The finished product is finally squeezed into the Caska sauce.
The skin is crispy.
Firepower is adjusted according to the degree of coloring.