Chinese Food
Classic French lightning puff without collapse
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Why is it called lightning puff ? In French, it means lightning. There is a saying that lightning puff is so delicious. It is often eaten up as soon as it comes out of the oven. It's like lightning. So it has such a nickname. It's hard to find lightning puffs? Most of them are crispy and round. Long puffs are mainly Japanese crispy and round puffs. In fact, all kinds of puffs have the same batter. The adjusted batter can be squeezed into a circle. It can also bake the long strip or circle of Brest puff parisbrest and nun puffs. But it is recommended to bake only the same shape at a time. The baking temperature is relatively average. [YouTube handling]
Cooking ingredients
Cooking Steps
Step1:Prepare materials.
Step2:First make casserole - mayonnaise and stir until the color is slightly lighter and the volume is slightly expanded. Add corn starch and stir well.
Step3:Heat the milk until it boils slightly (foaming on the edge).
Step4:Pour 1 / 3 of the boiled milk into the yolk paste. Stir until it is even. Then pour the yolk milk paste back into the original sauce pot. Use medium heat to continuously stir and heat for tempering. The batter will become thinner and thicker. Thoroughly boil and foam away from the fire.
Step5:Mix in the salt free butter and make sure there is no caking. If there is caking, sift it once. Then transfer it to a new container. Cover it with plastic wrap while it is hot. Fit it to the surface of the custard sauce to prevent the surface from skinning. Send it to the refrigerator for cooling.
Step6:Make a puff - add salt free butter, water, sugar and salt. Cook over medium heat until small. Make sure the cream and sugar are completely melted and dissolved.
Step7:Remove the pot from the fire. Add the sifted flour in one time. Stir quickly until you can't see the dry powder.
Step8:Reheat the batter. Stir the dough over medium or low heat. Stir until the dough surface has a transparent luster. The bottom of the pot has a layer of film (dough stick pot). That means it is finished.
Step9:Lower the dough temperature to below 65 ℃. Add the egg liquid broken in advance in several times. Mix directly. The batter that has been mixed successfully will show a clear inverted triangle when pulled up with a mixing spoon. This means it is finished.
Step10:Put the batter into the flower mounting bag, extrude the batter on the baking tray, and finally sprinkle the sugar powder. This step can make the surface of the puff crisper and expand more evenly.
Step11:The oven is preheated at 230 degrees. After the oven is tempered, it is heated to 170 degrees and roasted to the surface to appear brown. About 2728 minutes baking. The temperature of each oven is variable. It is recommended to adjust according to the individual oven.
Step12:At one end of the puff, poke a hole with a bamboo stick to release the steam. At the same time, take out the cold custard sauce from the refrigerator. The frozen sauce will thicken. Before use, use the eggbeater to quickly stir to restore its soft and smooth texture. Cool and poke three holes in the bottom with the filling tip. Squeeze in the custard sauce.
Step13:The chocolate melts. At the same time, heat the whipped cream in a small pot until there are small bubbles on the edge of the pot. Turn off the fire. Pour in the hot whipped cream. Let it stand for 35 minutes first. Then use the rubber scraper to draw a small circle as light as possible and stir it to make it emulsifie
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Cooking tips:It's absolutely important to bake the puff and stir fry the batter successfully. It's actually not difficult. It's just to finish every small step truthfully. Stir fry the dough until it's glossy and there's a film on the bottom of the pot. The second is to add the egg liquid in several times. When the spatula is stirred and the batter is hung, an inverted triangle will appear to indicate that the batter is well mixed. Finally, the flower mouth. Use a star flower mouth with a diameter of more than 1.5cm. Only in this way can the extruded lightning puff expand and look good. The egg liquid should be added before the batter cools down. Otherwise, the state you see will be inaccurate. Milk will be used for all the liquid. The milk flavor will be better and the color will be better. But the skin will be softer and the expansion will be smaller. Water will be used for all the liquid. On the contrary. A little salt in the batter will make it crisper. A little sugar will make the color better. Use low flour for all flour. The puff skin will be thinner, bigger and softer. Use high flour for all flour. The puff skin will be thicker, slightly smaller and crisper. Delicious cooking
