Chinese Food
Super perfect basic Hupi puff shell nanny super wordy version
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There's no story. It's just that I can't do it hard. I've finally determined a perfect recipe.
Cooking ingredients
Cooking Steps
Step1:Prepare tiger skin first. In fact, it's crisp skin. All tiger skin material
Step2:Butter softened at room temperature, added with sugar, stir and mix wel
Step3:Mix the powder evenly firs
Step4:Then pour in the butter and stir until you can't see the dry powder. Be careful not to mix too much, let alone rub.
Step5:Pour it on the oiled paper. Use a tool to close the slag on the edg
Step6:Cover it with a piece of oiled paper and roll it with a rolling pin to form a thin sheet about 1mm later
Step7:Refrigerate for at least half an hour. freezing. freezing. freezing. Say important things three time
Step8:Wait for the tiger skin to freeze before you prepare the puff batter. Water, milk, sugar, salt and butter are all weighed together in the pot. Eggs must be rewarming to room temperature in advanc
Step9:Turn off the heat when the milk butter liquid boil
Step10:Add all flour at once and mix quickly and evenl
Step11:Turn on a small fire to continue heating after the dough is formed. Stir fry the batter while heatin
Step12:To the bottom of the pot there is such a white film. Note that the pot must be made of stainless steel. The non stick pot will not leave the fil
Step13:The temperature in the center of the dough is about 7080 degrees. It's emulsified. Continue mixing and cooling after leaving the fir
Step14:When the dough temperature is 6065, the next step can be carried out. This cooling time is very fast. The mixing time is not more than five minutes. So don't go away.
Step15:Add a small amount of egg liquid several times after the egg is broken. The amount given in the formula is only approximate. The specific added egg liquid will vary according to the flour used, the degree of emulsification, and the temperature and humidity. The most important thing is that the final state is correc
Step16:It is the standard state when the batter is stirred until it becomes a mass and drips, leaving a tough inverted triangle hanging paste
Step17:Preheat the oven to 220 degrees in advance. Stick the hand powder on the baking tray with a biscuit mold. Gently knock out the circle. The biscuit mould I used was a round cutter with a diameter of 4.5cm.
Step18:Put the prepared puff batter into the flower mounting bag and then squeeze it into the baking tray. The purpose of the circle is to guide the size of the puff. About 8 can be made in this wa
Step19:Dip your fingers in the water and gently tap the tips of puff
Step20:Take out the frozen tiger skin. Cut out the tiger skin with the same size cutter. This step should be faster, because the tiger skin will soften soon
Step21:
Step22:
Cooking tips:The formula is mixed with milk and water. You can also use all milk or water. The difference is that the color of the puffs with water is light, while the color of the puffs baked with milk is dark. You can make your own adjustments to make dishes delicious.
