Chinese Food
Puff with vanilla and cream
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The authentic puff skin is crispy. The inside is fragrant, soft and smooth. It was squeezed into the inside before eating. But now many puffs are sold outside for convenience. They have been squeezed in advance. So when we buy the puff skin, it has become soft because of water absorption. It is not crispy. Slowly everyone accepted this kind of puff. On the contrary, they think that the puff with crispy skin is different. I don't know if I don't like it. I've tried this puff. I'm sure you will fall in love with her.
Cooking ingredients
Cooking Steps
Step1:First, make vanilla cream. Add sugar powder or sugar to the yolk to break it up.
Step2:Sift in low gluten flour, cornstarch and vanilla extract. Mix well.
Step3:Pour in the milk. Stir well.
Step4:Heat slowly on a small fire. Keep stirring to avoid the paste.
Step5:It's going to thicken. It's going to be a paste. Cool and refrigerate.
Step6:Beat the whipped cream to seven or eight. Mix it with the frozen mayonnaise. The vanilla cream is ready. It can be kept in the refrigerator for three to five days. It's good to spread cakes, bread and make puffs.
Step7:Then make the pastry. The butter softens and softens.
Step8:Sift in sugar powder and low powder, and knead them into coarse corn flour.
Step9:Knead into dough, arrange into long strips, wrap with oil paper or plastic wrap and refrigerate for 12 hours. Be careful not to over knead. Molding is OK.
Step10:Mix butter, sugar, salt and water in the puff batter recipe. Heat.
Step11:Heat until all butter melts. Small bubbles appear.
Step12:Pour in all the low powder at one time after sieving.
Step13:Mix well until there is no dry powder. Form a smooth and soft dough.
Step14:Let the dough cool. When the temperature is about 60 ℃, add the broken eggs.
Step15:Don't add all eggs at once. Stir at the same time. Observe the batter state until the batter becomes thinner and thinner. Pull out the inverted triangle on the scraper. You don't need to add all the eggs in the recipe. It depends on the batter.
Step16:Put the prepared puff batter into the flower mounting bag. Squeeze out dough of uniform size on the baking plate. Leave a gap between each dough. Because puff will expand during baking.
Step17:Take the frozen crust out of the refrigerator and cut it into thin slices with a thickness of 35mm.
Step18:Cover the puff dough in the baking pan. Put a piece of puff on each dough.
Step19:Preheat the oven and put in the puff. 180 ° 1520 minutes. Wait for the puff to expand and set, then turn to 160 ° 1520 minutes. Don't open the oven when Puff is expanding, so as not to shrink in case of cold.
Step20:The roasted puff made a hole in the bottom with chopsticks.
Step21:Squeeze in the vanilla cream. Sink to eat now is squeezed. Otherwise it will make the skin soft and not crisp.
Cooking tips:1. The eggs in the formula of puff batter need not be added completely. It is determined according to the actual situation of the batter. 2. When making vanilla cream pit, pay attention to the whole process with small fire to avoid burning the pot. 3. The freshly baked puff is squeezed into the frozen vanilla cream. It's crispy outside and soft inside. It's hot outside and cold inside. It's really a delicious experience. 4. The amount of vanilla cream filling in this recipe is relatively large. It's actually used more than half of the time. 5. In order to make a big puff like the palm in the front page picture, the batter should be squeezed to a diameter of about 5cm. The diameter of the small puff is about 3cm. There are skills in making delicious dishes.
