Chinese Food
Paris Brest puff (wheel puff)
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Today, I would like to introduce a very delicious French dessert strawberry Brest puff, which is tall and suitable for family production. The surface of the finished product is crisp crisp crust. Bite it down. The fluffy shell is filled with the vanilla Cassida sauce stuffing with sweet and sour strawberries. It can't be put down once you eat it. It's used for the afternoon tea, which is both powerful and delicious. No wonder that the online red shop opened by Han Han Han has it in nice to meet you. This Brest puff is easy to use. It's not hard to do. There's no need to beat eggs or butter. Just mix all kinds of materials according to steps. Novice can learn. Today, I'd like to introduce the classic Brest puff formula and method. It consists of three parts: puff pastry (top of outer layer), vanilla casserole (inner filling), and basic puff batter (ring). If you are in trouble, you can do the last two. Next, follow me step by step. The marked quantity can be made into 2 8-inch rings
Cooking ingredients
Cooking Steps
Step1:First of all, prepare all kinds of ingredients for making crisp skin.
Step2:Slice the salt free butter. Mix it with flour, sugar, salt and strawberry powder. Knead it into a ball by hand. Put it into a fresh-keeping bag. Roll it into a 2mm thick slice. Refrigerate it for about 30 minutes until it is completely frozen.
Step3:Next, prepare the filling while the pastry is frozen.
Step4:A. pour sugar and yolk together. Stir until white. Add corn starch and mix well. b. Cut open the vanilla pods. Mix the vanilla seeds with the milk. Boil in a small pot. This kind of black one by one is not dust. It's the natural vanilla seed that is often used to enhance the fragrance in French desserts. c. Sift the boiled milk and pour it into the mixture of the first step. Stir well and then pour it back into the pot. Heat it over a low heat and keep stirring. d. Until the mixture becomes thick. Remove from the heat. Pour into another clean mixing basin and cool slightly. Add butter and mix well. The filling is ready. Set aside. If you are not used to the milk flavor of butter, you may not add it.
Step5:Then I started to make puffs. Prepare all kinds of materials first. 62 g milk, 62 g water, 2 g salt, 62 g butter without salt, 85 g flour with medium gluten and 22.5 eggs.
Step6:A. pour water, milk, butter and salt into a small pot. Heat it to a boil. b. Remove from the heat. Pour in flour and stir well. Put the pot on a small fire again. Heat and stir. Turn off the fire until a film appears at the bottom of the pot. c. Pour the batter into the mixing basin. Cool slightly and add a small amount of egg liquid one by one. Stir each time until it is fully absorbed before adding the next time. d. Until it is lifted up, it shows the inverted triangle state on the scraper. The batter state is just right.
Step7:Next, combine the pastry and puffs. Preheat the oven at the same time. Heat it up and down. 210 ℃. 10 minutes. Take the frozen crust out of the refrigerator and carve the shape of the ring (you can use an 8 inch + 1 6 inch circular mousse mold to cut it, or you can use a bowl of the right size to cut it). Put the puff batter into the cutting and mounting bag (it is OK to use the round mouth with a diameter of 1cm). Extrude the first circle on the baking tray paved with oil paper, and then extrude the second circle close to the inner circle of the first layer. Finally extrude the third circle on the top between the two circles. Take the next ste
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Cooking tips:1. The heating batter must be in the state of thin film at the bottom of the pot, which means that the batter is just in the gelatinization state. Such batter can only wrap the heated expanded water vapor after entering the oven, so as to achieve the purpose of puff volume expansion. When adding egg liquid, make sure to add a small amount one by one, so as not to pour in all at once. The batter is too thin (the water absorption of different brands of flour is different), which will affect the expansion effect. 2. When the puff batter is squeezed into a circle, it should be even as much as possible. Otherwise, it will not be a regular circle after baking. It is not beautiful enough. 3. The baking time should be adjusted according to the size of puff ring. This is a 6-inch size. You can see that it will expand greatly after baking. If you bake several times at the same time, leave enough expansion space between each one. I only bake one at a time. The remaining materials can be refrigerated in the refrigerator until the next day. It will not affect. Because puffs are baked and eaten now. The skin of overnight puffs is not crisp. It's not delicious. Baking process
