Chinese Food
Garland puff
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The garland shaped puffs have a good appearance and taste. It's good to use it instead of cake. And making puffs is a good idea for light cream. The material of making puff is very simple. It is flour, egg, milk and butter. These materials are necessary for baking partners at home. Of course, puff is not difficult. The most important batter should be pasted in place. And you must not open the oven door when baking. Otherwise, puff will definitely collapse.
Cooking ingredients
Cooking Steps
Step1:Pour 170 grams of milk into the pot. Add 75 grams of butter. Heat until the butter melts completely. Bring to a boil and turn off the heat.
Step2:Pour in the sifted 105g flour.
Step3:Quickly mix into dough.
Step4:Turn the dough over medium and low heat again. Turn off the heat until the batter film appears at the bottom of the pot.
Step5:Put the eggs into a bowl and stir them into the batter for several times. After each mixing, add the next one.
Step6:The mixed batter is glossy and delicate. When the batter is picked up, the batter can form an inverted triangle shape.
Step7:Put the puff batter into the flower mounting bag. Cut a 1 cm diameter opening at the front of the flower mounting bag. Extrude a circle with a diameter of about 20 cm on the baking tray. Extrude three layers about. Extrude three circles for each layer. (in order to make it more round, you can put the bottom of the 8-inch movable bottom mold on the baking tray and spread the oilpaper on it, so that it can be squeezed according to the round edge.
Step8:Preheat the oven 180 degrees. Bake in the middle for about 4045 minutes.
Step9:Until the puff is fully inflated and the surface is golden. Take it out and cool it. You must not open the oven when baking. Otherwise, puffs will collapse
Step10:Whisk 220g light cream and 20g sugar until lines don't flow. (it's hot. Cream should be sent over ice water. It's better to operate in the air conditioning room.
Step11:Put 6 or 8 teeth in the flower mounting bag, and then put the cream. Split the puff horizontally from the middle. Place it with the top facing down. Squeeze the cream on the cross section of the puff. Then cover the bottom of the puff with the cream facing up.
Step12:Mix 40 grams of chocolate and 50 grams of light cream and put them into the pot. Heat the chocolate on a low heat until it is completely melted. Stir it into chocolate paste.
Step13:Put the chocolate paste into the flower mounting bag. Cut a hole in the front. Pour the chocolate paste down the top of the puff.
Step14:Cream it, decorate it with strawberries and garland puffs. If it's hot, keep it in cold storage to prevent the melting of cream from affecting the taste.
Cooking tips:* * the formula of puff body can be made into two 8-inch puffs. You can also make only one wreath puff. The rest of the batter can be squeezed on the baking tray to make small puffs. **When adding the egg liquid, do not add it at a time. Add it at a time and stir it at a time. Because the water content of each person's hot dough is not necessarily the same. So the egg liquid may be more or less. The inverted triangle of the batter shall prevail. Then add or reduce the egg liquid properly. **Milk must be boiled and boiled before adding flour. Make sure that the flour is scalded. It will play a gelatinizing role. Otherwise, it will also affect the puff expansion. Because the boiled flour can absorb more moisture. At the same time, the gelatinized starch has the characteristics of covering the air. When baking, the moisture in the dough becomes water vapor, forming a strong steam pressure, and supporting the dough. Therefore, the puffs are formed one by one. **Don't open the oven while the puff is baking. Remember.. In case of temperature collapse
