[vanilla Cassida puff] recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Prepare 50g of saltless butter, soften it, add 20g of sugar powder, and then mix it with 50g of low flour and 10g of corn starch until it is dr

Step2:A good dough is put into a fresh-keeping bag and rubbed into long strips. I don't have a specific length. About ten centimeters

Step3:Refrigerate in the refrigerator for an afternoon or more than ten minutes for standby. I used an abandoned toilet paper cylinder core to maintain the arc of the cylinder. As shown in the figure belo

Step4:Making puff milk 125g. Water 125g. White sugar 5g. Salt 1.5g and salt free butter 100g, heating and boiling togethe

Step5:After boiling, immediately pour in 70g of low flour and 85g of medium flour and mix well. Leave the fire if there is no dry powder

Step6:Add 210g of whole egg liquid in several times. Stir evenly every time. The final batter can lift an inverted triangle with a length of about 4cm

Step7:Put the batter in the mounting bag. Squeeze it on the baking tra

Step8:Take out the prepared pastry from the refrigerator and slice it (or roll it into thin slices and press it out with a mold

Step9:Put the pastry on the puff batter. Press down the sharp corner by the wa

Step10:Put it into the preheated 210 ℃ oven, turn it to 190 ℃ and bake for 8 minutes, then turn it to 175 ℃ and 15 minutes, then turn it to 150 ℃ and 20 minutes, then turn off the fire, and then stew it in the oven until it cools down and then take it out, which is convenient for setting. But it doesn't collapse after baking (it may be because my single tube oven is hard to bake, so it takes such a long time. Generally, the tutorial is about 25 minutes

Step11:Prepare vanilla custard mayonnaise 45g, add sugar 53g, stir until the color is lighter, then add 10g low flour and 10g corn starch, mix wel

Step12:One vanilla pod, cut open and take the vanilla seeds. Add 250g milk to the vanilla seeds and the vanilla pods and boil them together. Turn off the heat and simmer for 10 minutes. Take out the vanilla pods and take them out of use. Pour the remaining Vanilla Milk into the egg yolk batter in step 11 and mix well

Step13:Pour it back into the pot and heat it over medium heat. Stir while heatin

Step14:Heat until the paste is thick, then leave the fire. Add 13g salt free butter and 7g salt butter to melt and mix well, and then immediately cool in ice water bath. Refrigerate

Step15:For filling, because I think it's not good to use Cassida sauce directly, so I matched some cream 45

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Cooking tips:A fat person. when I was in the oven, I was adorable. I did a lot of work. I had a big hand. I didn't do anything like woodlouse. I never did it before. I didn't eat the puff pastry. I did this. I thank you for our creative little snow day. It's easy to rub off the recommended pastry. I asked everyone in the group about the same situation. When I took photos, I came back to take measures. I rubbed off a pile of pastry, broken and big puffs with a lot of stuffing. Directly on the casda sauce, it felt too exciting, so it matched with the whipped cream. It tastes like ice cream. It's silky and smooth. It's easy to crack the pulp after one mouthful, and then it can't help but black again The result of the pulp is a biting too hard. It's a terrible scene. Anyway, I took a plate and ate it. I didn't forget to lick the plate afterwards