Chinese Food
Chestnut puff
(189851 views)
I made chestnut puff. I used the chestnut paste I made a few days ago. It's delicious. It can also be replaced with other fillings. Just replace the chestnut paste in the same amount. The filling requirement is not high. It's OK to thin or thick. But don't be too thin. It's easy to flow out if it's too thin. It's not easy to squeeze if it's too thick. When measuring the temperature of the batter, if there is no thermometer, you can feel it by hand. If it's hot but not hot, you can add the egg liquid. If it's too hot, it will boil the egg liquid.
Cooking ingredients
Cooking Steps
Step1:Add water, milk, butter, salt and sugar to the pot. Heat to boil and turn to low heat.
Step2:Sift in the low powder. While sifting, stir with egg pump in one direction. Leave the fire in a light yellow color. If the speed and temperature are not well controlled, it can also be reheated after the operation.
Step3:Put it in a larger bowl and cool it to below 60 degrees. It's no longer hot. This is to prevent the added egg liquid from solidifying.
Step4:Add the egg liquid several times. Mix evenly each time before adding the next time. Stir it to the inverted triangle shape as shown in the figure. It is better to lower it slowly. Don't keep falling too thin or too thick.
Step5:Then put the prototype flower mouth of about 1cm on the flower mounting bag. Put it into the cup. Pull down the flower mounting bag to decorate the egg paste.
Step6:Mount the mounting bag, align it vertically with the baking tray, and extrude the egg paste of the same size.
Step7:Squeezed egg paste will have small cusps. It doesn't matter. I'll adjust later.
Step8:Dip in the egg liquid with a brush. Brush on the squeezed egg paste. Use a brush to smooth out the tip of the egg.
Step9:Put it in the preheated 190 degree oven and heat it for about 20 minutes.
Step10:The puff with egg liquid is very bright. It can be taken out after being colored.
Step11:When the puff cools, pour in the stuffing from the bottom. I use a special puff flower mouth. Long mouth.
Cooking tips:1. If you know the weight of the egg, or it's about the same size, you can connect it directly. You don't need to stir it before adding it. I use different sizes of eggs. It's also firewood eggs. There's less egg white. After weighing 200 grams, another half was added. Please master the dough inverted triangle low state flexibly. 2. Don't open the oven door when baking. Small puffs are very fragile. The cold air will collapse. 3. Please cool the batter before adding egg liquid. Avoid scalding the egg liquid. There are skills in making delicious dishes.
