Chinese Food
Crispy cream puff
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No pigment. The crispy skin made of red koji powder. The naturally cracked pattern is more natural and more obviously beautiful. It's a beautiful face. It's a good match with your favorite cream. It's tender inside and outside. It's drooling. Let's hurry up.
Cooking ingredients
Cooking Steps
Step1:Pour the milk, butter, salt and sugar into the non stick pot and heat until the butter melt
Step2:Boil and turn of
Step3:Add sifted low powde
Step4:Turn it over with a scraper until there is no dry powder. Turn on the small fire again and heat it while turning it over until there is a film at the bottom of the pot. Turn off the fire
Step5:Add the egg mixture in several times. Each time, turn it over until it is well mixed and then add the next time
Step6:Until the batter is scooped up with a scraper. It's in a inverted triangle state. If the egg is large, there may be a little bit of egg liquid left
Step7:Put it in the flower mounting ba
Step8:Squeeze into a greased baking tra
Step9:Cover the crispy skin you prepared befor
Step10:Softened butter, sugar powder, low powder and Monascus powder are all mixe
Step11:Turn it with a scraper and mix it evenly into a bal
Step12:Use a rolling pin to roll the oil paper into a uniform sheet and place it in the refrigerator for freezin
Step13:Put it into the pre heated oven for 210-30 minutes. The time is only for reference. It can be adjusted according to the actual temperature of your oven
Step14:One by one, you are so lovely
Step15:Cool dow
Step16:Squeeze in the cream you like. It's tender in the souffle. The delicious one can't sto
Cooking tips:Read the post carefully before you do it. Make crispy first, then batter. The crispy must be put in the refrigerator for freezing. You have skills in shaping and cooking.
