Chinese Food
French rough sugar puff
(56342 views)Cooking ingredients
Cooking Steps
Step1:French crude sugar round puff ingredients - 1 plate ingredients - 250ml water, 100g butter, 4G salt, 4G sugar, 150g low gluten flour, at least 4 eggs. Proper time of crude sugar - 160 ℃ in the middle layer of the oven for 50 minute
Step2:Puff batter 1. Boil water, butter, salt and sugar in a pot. 2. After boiling, remove from the heat. Mix the flour quickly. Then heat it over a small heat and stir until a layer of pot appears at the bottom of the pot, and the batter is not stained at all. 3. Transfer the batter into a bowl. Then add eggs one by one. Add another PS - after adding the third one. The fourth one starts to break up and add slowly If the batter is too thin, the puff will not rise. If you add the fourth one, the batter is still relatively hard. Start adding the fifth one until you lift the spoon batter and it will drop 34 c
Step3:Dish 1. Use a round mouth or flower mouth. Squeeze out a puff ball with the same size and spacing in the dish. Then sprinkle the coarse sugar on it. 2. Bake it in the middle of the oven for 160 degrees until the puff ball starts to be observed. And open the oven door every 5 minutes. Let the water vapor in the oven run out. The water content of the puff is less. The taste is crispy. Until the end, the surface of the puff is golden yellow. The top color is open When it's getting deeper, it's ready to come ou
Step4:The longer the puff is roasted, the darker the surface color is, and the drier the inside. The longer it can be stored. But the taste is crispy. If you don't want to eat it urgently, you can bake it more and then refrigerate it. You can restore the taste after heating it in the oven for 34 minutes each time ~ this one is now eaten. If you like the soft taste in the souffle, the color can be roasted not too deep. The inside is also soft. The taste is good. The disadvantage is that it can't be preserved If you don't eat it in half a day, the puff will be totally soft. You can decide what kind of puff you want to bake according to your preference and situation. Just depend on the color of the surface of the puff
Cooking tips:1. If you use a non stick baking tray, you don't need to lay paper. Otherwise, you need to lay oil paper. 2. This puff has no stuffing, so the sweetness depends on the surface of the coarse sugar. Although it looks a lot, it tastes just right. The magic of the coarse sugar is that there are skills in the oven that can't make the melted dishes delicious.
