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Matcha, pineapple peel, puff, fruit and cream

1. Soften 15g butter at room temperature, add sugar and stir well, then pour in milk and mix well.

2 mix the low powder and Matcha powder, sift twice, then sift into the butter and mix well.

3 roll the dough to a thickness of 0.2cm and refrigerate it for standby.

Boil the butter, sugar, salt, water and milk in the puff skin.

5 turn off the fire, pour in all the flour at one time and mix it quickly and evenly.

Break up the whole egg liquid, add it in several times, mix it well every time, and then add it again.

7 until the batter is glossy, lift it into a inverted triangle.

8. Put it into a 1.2cm flat mouth flower mouth and squeeze it into a greasy cloth baking tray, about 4cm in diameter.

9. Press out 3cm circle of Matcha pineapple skin with mould, cover on the surface of puff, spray water, preheat the oven at 180 ℃ and bake for about 25 minutes.


1. Add the paste behind the flour and stir it vigorously. The flour cannot agglomerate. After mixing evenly, temper it and heat it slightly to form a thin conjunctiva at the bottom of the pot.

2. The egg for making puff should use the egg with room temperature return temperature. When adding, it should be added a few times. The amount of egg liquid should be determined according to the state of the final batter.

3. Baking time depends on personal oven.

4. After making several puffs, I personally feel that the puffs made with full water taste crispy, but the fragrance is not good. The puff made of whole milk has strong fragrance, but it is not crisp enough, so two kinds of liquid materials should be available, and the most suitable puff for personal taste can be made according to personal preferences.