Puff with crisp skin - upgraded version of puff recipe-Chinese Food-best chinese food recipes-cooking food

Puff with crisp skin - upgraded version of puff

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Bread fell in love with cream. But cream married cake. Sad bread put cream in his heart. From then on, there was puff I've shared the practice of basic puff. The puff itself is crispy like an eggshell. It's wrapped with sweet cream soft core. You can't stop it. You can't be reconciled until you eat it at a time. This time, the surface of the basic puff is covered with a layer of crisp skin. The crisp skin is sweet and the puff is salty, which makes the original puff taste richer and more layered. Add in the fruit flavoured cream. Let your taste buds upgrade again.

Cooking ingredients

high gluten flour:75g

egg:90~120g

Cooking Steps

Step1:Prepare the ingredients. I broke two eggs before I prepared them. I used large eggs. Two eggs are already 120g. If not enough, you can add them later to avoid waste. Cover the broken egg basin with plastic film to avoid water evaporation. First make the pastry. Soften the butter in the formula at room temperature. Mix it with white sugar (it's white sugar, not sugar powder). Beat it with electric beater at low speed until it's evenly mixed and loose.

Step2:Add in the eggs and continue to beat. Because the amount of this formula is relatively small, you have to use a soft scraper to receive the butter particles on the wall of the basin and then continue to beat. This will help to beat all the butter evenly.

Step3:After fully mixing the egg liquid, the color becomes lighter and the volume increases.

Step4:Mix and sift in milk powder and low gluten flour. I replaced 5g flour with Monascus powder to get a different color. Ha ha. And so on. It can also be replaced with cocoa powder, Matcha powder, etc.

Step5:Press and mix evenly. Stop when there is no dry powder. Cover the plastic film and refrigerate until it hardens. It can also be rubbed into a cylinder with the same diameter as the puff to be extruded and frozen into a hard block.

Step6:Now let's make puffs. Boil butter, water and salt in a small heat until boiling.

Step7:Leave the fire for a while. Quickly pour in the high gluten powder. Do not need to sift it. Quickly mix it with a wooden spoon and moisten it evenly. Continue to turn the fire on and quickly mix it while heating it. Until the bottom of the basin is skinned and the dough becomes a non stick oil dough. At this time, the dough has been scalded. Stir. Let the dough cool.

Step8:When the dough is cooled to a temperature close to the hand temperature, it can be added into the egg liquid. It needs to be added one by one at a time. Stir it evenly and then add it to the next time. I can't give an exact egg demand here, because the water absorption of flour and the evaporation of water during heating are uncertain.

Step9:As the egg liquid is added and stirred again and again, the dough becomes more and more moist and delicate.

Step10:When the spoon is lifted, the dough can be hung evenly and finely, forming an inverted triangle about 4cm long. The puff dough is ready.

Step11:Put the medium-sized round flower mounting mouth into the flower mounting bag. If you have experience, you can cut the mouth directly at the tip of the flower mounting bag without mounting mouth. Put the puff dough into the flower mounting bag.