Chinese Food
Hazelnut puff tower
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Every time I pass the cake shop, the most popular one must be the round little puff. Once I saw a child. I felt that I was infected by reading Puff puff in my mouth. I can't get rid of it without a magic spell. In fact, it's not difficult to make puffs. First, bake the pastry into puffy balls with holes, and then fill in the whipped cream. It's perfect. Take a bite of the crispy shell. The inside is a moist and smooth filling. No matter how many times you eat it, you can't help exclaiming, well. It's delicious. Especially the new puffs. It's delicious. I'd like to have three catties. Today, I'll make you a hazelnut flavor. If you tear the hazelnut sauce by hand, it will flow out. Take a bite. The soft and sweet hazelnut sauce is in the mouth. It's delicate and silky. You can only realize the beauty after eating it
Cooking ingredients
Cooking Steps
Step1:Soften the butter of the tare at room temperature in advance. Whisk the powdered sugar with an electric egg beater until it is smooth and free of particle
Step2:Beat the eggs. Pour them into the butter twice. Beat well with the electric beater
Step3:Sift in low gluten flour and press evenl
Step4:Knead into dough. Let stand for 10 minutes. Set asid
Step5:Take 50g one. Put the dough in the middle of the plastic wrap. Use a rolling pin to roll it into a circle
Step6:Put the mask in the mold. Remove the extra mask on the edge. Use a fork to make a hole in the biscui
Step7:Preheat the oven in advance. Heat it up and down for 170 degrees. Bake it for 20 minutes. Bake it well and take it out for cooling
Step8:Then make the puff part - put the water and butter into the pot. Heat over medium heat and stir until the sugar and butter melt
Step9:Boil until bubbles appear. Turn the heat down. Pour in low gluten flour at one time and quickly stir until there is no dry powder. After the flour and water are completely mixed, turn off the heat
Step10:Cool slightly and add egg mixture in several times. Stir until the batter is completely absorbed
Step11:Pick up the batter in an inverted triangle shap
Step12:Put the batter into the flower mounting bag. Pad the baking tray with oil paper. Extrude the round batter embry
Step13:Then make the pastry part - soften the butter in advance. Add the sugar powder and beat with the electric eggbeater until smooth
Step14:Sift in the low gluten flour cocoa powder and knead until it is smooth and free of particles
Step15:Roll the dough into a thickness of 0.3mm and plant it into a paste of the same siz
Step16:Then cover the puff with the pastry
Step17:Preheat the oven in advance. Heat up and down 180 degrees. Bake for 40 minutes. The surface is golden. Cool it for standb
Step18:Filling making - egg yolk with sugar and flour with low gluten. Mix wel
Step19:Heat the milk. Boil until it bubbles. Pour into the egg paste. Stir while pourin
Step20:Reheat in the oven. Cook until it is thic
Step21:Cool down a little. Add in hazelnut sauce and mix wel
Step22:Whipped cream with electric beater until stif
Step23:Add hazelnut sauce. Mix wel
Step24:Put it in the flower mounting bag. Squeeze it on the tarts. Put on the big puffs.
Step25:Melt chocolate in hot wate
Step26:Just squeeze chocolate and sugar powder on the noodle
Step27:Finished product appreciatio
Step28:Finished product drawin
Cooking tips:Hazelnut tower puff has several parts: Tower skin + puff body + crisp skin + stuffing. There are many. Look at the production carefully. If you don't understand, you can leave a message below to make dishes delicious.
