[super detailed edition] red velvet raspberry puff recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Soften the butter in advance. Add in the sugar. Press it with the electric egg beater for several times to prevent the sugar from splashing out during the beating.

Step3:First slow and then high speed. Stir evenly. No need to beat.

Step4:Sift in low gluten flour and almond powder. Press with a scraper and mix them into a ball.

Step5:It is used for wrapping in the fresh-keeping bag. Roll it into 3mm thick dough and put it flat into the refrigerator for refrigeration.

Step6:Take out the frozen dough. Use a 5cm diameter circular mold. Press the mold. Refrigerate for standby. The pastry is ready.

Step7:Puff making - heat water, milk, butter, salt and sugar over low heat. Stir with hand and boil until boiling. Hold for about 40 seconds.

Step8:Pour the sifted flour and Monascus powder into the boiling liquid at one time. Stir quickly with egg.

Step9:Turn off the fire after mixing the dough. Continue mixing to cool the dough.

Step10:Let it cool to the hand temperature. Add the whole egg mixture in several times. Mix every time. Let the egg mixture and dough fully absorb.

Step11:Add the last egg liquid. Lift up the batter. You can see a small smooth sharp corner. It's OK.

Step12:The batter is put into the decoration bag.

Step13:Half a centimeter from the baking tray. Vertically extrude the puffs. The important quantity of each puff is 1820 grams. The formula quantity is just about 15.

Step14:Take out the prepared pastry. Cover each puff with a pastry. Put into the preheated oven. Bake at 180 degrees for 9 minutes. Turn to 160 degrees. Bake for 40 minutes.

Step15:Making of raspberry stuffing - take out 150g of vanillin Cassida sauce prepared in advance from the refrigerator + Raspberry Fruit antler. Stir evenly by hand.

Step16:Whipped cream.

Step17:Put raspberry casda sauce into the whipped cream. Mix well.

Step18:Put the stuffing into the decoration bag.

Step19:At last, pour stuffing into the puff. From the bottom center of the puff, make a hole. Squeeze and rotate. Fill all around. Squeeze until it overflows. That's OK.

Step20:Finished produc

Step21:Finished produc

Step22:Finished produc

Cooking tips:1. The fine sugar made from crisp skin can be changed into sugar powder. 2. Almond powder can not be replaced by the same amount of low gluten flour, but it will lack a little flavor. 3. It is recommended to use a thick saucepan and heat it over a low heat to prevent the water from evaporating too fast. The paste is too dry. The puff will crack. 4. If you don't know the size of the puff, you can squeeze 1820 grams on the electronic scale as a reference. 5. 1820 grams of puff body. With a diameter of 5cm of pastry. Just right. If you squeeze the puff small, you can use 4cm. Just make sure that the puff can be completely wrapped in the pastry. 6. The light cream of the filling doesn't need sugar, because the vanilla casserole is sweet. 7. Please refer to my recipe [French raspberry tarts] for the production of vanilla Cassida sauce. 8. Pour the stuffing after the puff body is cool. 9. Puffs can be kept for 3 days in cold storage. There are skills in making delicious dishes.