[black sugar, pearl, dirty puff] if you don't agree, it will burst recipe-Chinese Food-best chinese food recipes-cooking food

[black sugar, pearl, dirty puff] if you don't agree, it will burst

(115327 views)

Today, I'm going to unlock a hot dirty pearl puff in the whole net. I don't need to go to Xishu puff line. At home, I can enjoy the pleasure brought by net red puff. It not only combines the dirty characteristics of dirty bags, but also explodes the pulp if it doesn't agree with each other. It's a perfect combination with black sugar pearls. It's also a way for my friends to lick the crispy outer skin of the screen crazily. What's wrapped inside is really full It's made of solid materials. Break it off gently. The inner fillings will flow out. It shows the continuous temptation. You can feel his delicacy on the screen. Hurry to absorb the cloud

Cooking ingredients

Cooking Steps

Step1:First, make the Puff's crust. Sift 100g of low gluten flour into a bow

Step2:Then add 50g sugar and 100g butter. This butter doesn't need to be softened. It can be used directly

Step3:Rub the butter into a smooth dough

Step4:Put the pastry dough in the middle of two sheets of oiled paper. Roll it evenly with a rolling pin across the oiled paper. Roll it to a thin sheet about 2-3mm thick for standby.

Step5:Then prepare two materials. First, take three eggs and stir them to make egg liquid

Step6:Then sift 90g of low gluten flour into a clean bowl and put it aside for us

Step7:Let's prepare a non stick pot. Pour 8g sugar, 2G salt, 60g butter and 120g water into the milk pot. Turn on the small heat, heat and stir with the egg puff. Heat until the liquid boils. Melt the butter and sugar completely

Step8:Then immediately add the sifted low gluten flour. Continue to stir the egg mixture until it is dry to see the dry powder. Then turn a small fire. Boil the water. About half a minute or so, turn off the fire

Step9:Turn it over with a scraper to make it into a ball. Then take it out and pour it into a clean bowl

Step10:Pour half of the prepared egg liquid into the batter quickly. The temperature of the dough is still relatively high at this time. Add the egg liquid quickly to cool it properly. Then mix it until the dough completely absorbs the egg liquid

Step11:The rest of the egg liquid is added to the batter in small amounts for many times. Each time, it is stirred evenly and then poured down again until the egg liquid and batter are completely mixed evenly. The final batter should be in a moist and shiny state

Step12:Then put the batter in the decoration ba

Step13:Extrude some evenly sized puffs on the non stick baking tray. Here I am about 5cm in diameter. You can control it by yourself, but it's about the size of your pastry

Step14:Then take out the crust you started to make. Use the circular mousse mould to press out the round pieces. They are about the size of the batter just now. It's also 5cm

Step15:Each round crust is placed on the top of the puff body. Press it a little bit to make it more integrated when baking

Step16:Put it into the oven and bake for 20 minutes at 190 ℃. Preheat the oven at 190

Step17:Baking proces

Step18:

Step19:

Step20:

Step21:

Step22:

Cooking tips:1. The eggs need to use large eggs of more than 50g. If not more than 50g. The batter is dry after mixing the egg liquid. You can add some egg liquid properly. 2. After making the crisp skin, you can keep it frozen for 15 days. 3. The prepared puff body is warm and hot. You must bake it immediately. You can't put it cold and make it delicious.