Chinese Food
[Matcha] crispy puff with casda sauce
(75452 views)![[Matcha] crispy puff with casda sauce](https://cp1.douguo.com/upload/caiku/f/a/6/yuan_fa7d5ce0eed5e17e4f8d74e510807e36.jpg)
Crispy puff is not a kind of rare dessert. It can be tasted in stores at home and abroad. There are many scores on the book. I have tried several of them. Several times I came down to think that this collocation is the best to eat ╯ (╯) I hope you like it.
Cooking ingredients
Cooking Steps
Step1:Crispy production - the butter in cold storage is cut into small pieces. The powder is sifted onto the marble board. It can not be directly put on the kitchen table to cool dow
Step2:All ingredients are mixed. Use a hard scraper to cut butter in flour. It's like cutting pork stuffing. Until you can't see big particles. Then rub your hands together. This step should be fast to prevent the butter from melting when your hands are warm. Rub it until it is slightly wet.
Step3:Start pressing. Pressing. Pushing Press and push repeatedly, press and press repeatedly, and make the flour and oil into a dough at the same time.
Step4:I'm the dough syste
Step5:Put two sheets of baking paper on the top and bottom Two point three Mm pancakes. Refrigerate for 10 minutes.
Step6:After you come out, you can use mousse circle to make a small circle. My 3cm or so. Anyway, how big are you making now? How big will the puff be. Put the film in the refrigerator for cold storage.
Step7:Make puff batter - milk, butter, sugar, salt. Heat to boiling.
Step8:After boiling, get out of the fire. Sift in the powder. Mix quickly. Then continue to heat until a film appears at the bottom of the pot. It's about 30 seconds. Be sure to watch it all the time. Pour it out into the basin.
Step9:Beat the eggs at room temperature. Add them to the batter in batches.
Step10:It can be dropped slowly (4 seconds) when it is added on the mixing spoon. During this period, the increase or decrease of the egg liquid should be determined according to the state of the batter. It should be put into the flower mounting bag. Use the medium-sized flower mounting mouth to start squeezing the puffs. Preheat the oven 180 degrees.
Step11:It's about the size of your crispy skin. There's a gap between them.
Step12:Cover the crispy skin. Move quickly. Prevent the crispy skin from softening. Put it in the oven for 180 ° 35 minutes. Don't open the oven in the middle. Don't take it out in advance. In short, don't be cheap
Step13:('del ') put it on the cooling rack to cool it.
Step14:Casserole making (adjusted according to the proportion of basis of French Blue Ribbon pastry making ) - boil the milk + Half sugar + Vanilla bar. Mix the yolk + powder + remaining sugar evenly. Pour half of the boiling milk into the egg yolk paste and mix well. Then pour it back into the milk pot and continue heating.
Step15:Heat it while stirring until it starts to thicken. Pour it out and cool it. You will get a thick and smooth sauce. This step must be careful. The batter is easy to pass.
Step16:Put in the ic
Step17:
Step18:
Step19:
Cooking tips:1. Casserole of casserole must be stirred constantly. It's very easy to paste the casserole. 2. When making puff batter, the last time you heat it, you should see a layer of film on the bottom of the pot. There are skills in making delicious dishes.
