Chinese Food
Custard sauce puff
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Cooking ingredients
Cooking Steps
Step1:Make the custard sauce first. Get all the ingredients read
Step2:Pour the milk into a milk pot. Add half the sugar. Then add vanilla extract. Heat over medium heat
Step3:Put the yolk in an oil-free and anhydrous beating bowl. Add in the remaining half of the sugar
Step4:Use the electric beater to whisk the yolk white at high speed. It can take more than 2 times as much
Step5:Sift the low gluten flour into the yol
Step6:Use a scraper or hand beater to gently stir until you can't see the dry powder
Step7:Pour the heated milk into the batter. At the same time, use the hand beater to stir evenly
Step8:Sift the batter evenly into the milk po
Step9:Put it on the stove and heat it with medium fire. At the same time, use the hand eggbeater to stir constantly
Step10:Heat until the batter is very thick. When mixing with a hand-operated egger, the texture can reach the bottom of the pot. Then immediately leave the fire
Step11:Add butter agai
Step12:Finally, use the hand eggbeater to mix evenly. After mixing evenly, put it into the flower mounting bag. Refrigerate it for 30 minutes and then use it again
Step13:Make a puff next. Get all the materials read
Step14:Put two eggs into a bowl. Use a hand beater to break them up. Put them aside for later use
Step15:Add milk, water, butter and salt together into the milk pot. Put them on the stove and heat them to boil. Leave the fire immediately after boiling
Step16:Sift the low gluten flour into the boiled mil
Step17:At the same time, quickly mix with a scraper. Mix until no dry powder can be seen
Step18:Put the batter back on the stove. Heat on medium heat for about 1 minute. Heat and evaporate the water in the batter
Step19:Add the egg liquid three times. When adding the egg liquid each time, use a scraper to stir it vigorously. This mixing will make the batter firm and increase the viscosity. The baked puff will be very puffy
Step20:Finally, stir until the batter is sticky and glossy. Use a spatula and spoon to lift the batter to form an inverted triangle
Step21:Mix the batter and put it into the flower mounting bag. Put the round flower mounting mouth of the chef in advance in the flower mounting bag
Step22:Finally, squeeze it into the non stick baking tray of the chef. Pay attention to it when squeezing. Squeeze it vertically. Then the finished product will stand better
Step23:Preheat the e45g electric oven of ACA North America electric appliance in advance. Preheat it for 10 minutes at 200 degrees. Put the puff in the middle of the oven after preheat. Preheat it at 200 degrees and 20 degree
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Cooking tips:1. When cooking custard sauce, you must keep stirring until it boils. 2. The prepared custard sauce should be refrigerated for 30 minutes before it can be used. If you want to make it longer, you can refrigerate it. It needs to be used up within 2 days. 3. When making puffs, you need to stir hard every time you add egg liquid to make the batter sticky. In this way, the puffs can be expanded. 4. You need to pay attention to the amount of egg liquid This recipe uses two eggs. The size of each egg is 6065g. It can't be more. Otherwise, the batter will be too thin. The batter is too soft and not hard enough, so that the Puff's expansion is not enough when baking. 5. Finally, remember that the oven must not be opened when baking the puff. This will make the puff collapse and make the dish delicious.
