Chinese Food
Authentic chocolate puff
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Highlight warning - it will collapse because it is not ripe / concave because it is not ripe / concave because it is not ripe....... (important things to say three times) 1. If you just want to make chocolate puff (not crisp skin), after squeezing the batter, if there is a sharp corner on the top, just press the batter with a fork and water gently (the sharp corner will be burnt during baking); spray water or apply egg liquid on the batter before baking; baking time is very important to reduce 2. There are three states in the process of making puff batter, which is also the key to success. The first is to add eggs. The batter should have a layer of thin film in the pot (we call it gelatinization); the second is to add eggs in a warm state. When they are added to the batter, they must be mixed for several times. Each time, they should be mixed evenly and then added again; the third is to stop on the scraper for 35 seconds and then drip. The batter is inverted triangle 3. Do not open the oven door in the middle of baking. 。 (blood and tears tell each other)
Cooking ingredients
Cooking Steps
Step1:1、 Chocolate crust-1. Make an operating table and prepare the material
Step2:2. Sift the sugar, flour and cocoa powder on the operation table, place the butter on the powder, use the scraper to slowly cut it to no large particles, quickly rub it with both hands (as fast as possible, do not let the temperature of the hands melt the butter) until the mixture is slightly wet, and then push and press it on the operation table (use the palm of one hand. Push out the mixture from the bottom to the top)
Step3:3. Push all the mixture point by point, and then concentrate and repeat three times. After that, the powder and butter will mix completely and form a dough
Step4:4. Put the mixed dough between two oilpaper sheets, roll them into 23mm thin sheets, freeze them in the refrigerator for 3min, then take them out, press out the circle with a circular mold, put them in the refrigerator freezer for standby (don't throw some leftovers, they can be frozen for the next time). Step 4: qiao
Step5:2. Chocolate puff-1. Preheat 180 ℃ milk and butter in the oven. Mix sugar and salt into the pot (preferably a thick stainless steel pot, do not use a non stick pot, and it is not easy to observe the dough state) · break up the eggs and put them in a small container to keep the temperature at about 50 ℃. Sift the flour and cocoa powder for standby
Step6:2. Heat the milk butter until it boils away from the fire, and quickly add the sifted powder
Step7:3. After mixing, continue to heat on the fire, and turn over with a harder scraper for about 40 seconds. The bottom of the pot will be covered with a film. At this time, leave the fire and quickly transfer the dough to other containers
Step8:4. Add about 1 / 5 of warm egg liquid, cut and mix, add three times after the mixture is complete, and the egg liquid and batter shall be fully integrated each time
Step9:5. When the last 1 / 5 of the egg liquid is left, observe the state of the batter - scoop up the batter with a scraper for about 35 seconds and drop the batter. The batter is in an inverted triangle state on the scraper, indicating that the batter is OK. Please do not add the remaining egg liquid. If the batter does not fall down, it means that it is still a little dry, continue to add the egg liquid and observe the state
Step10:6. Put the mixed batter into the mounting bag and squeeze it with a mounting mouth with a diameter of about 1c
Step11:7. Quickly cover the pre pressed crust on the extruded puff paste, and don't let it softe
Step12:A8.180 degree baking for 35mi
Step13:
Cooking tips:There are skills in making delicious dishes.
