Chinese Food
Cocoa puff (with vanilla casda sauce)
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This is my first time to be a puff. When I was doing it, I was very nervous. I was ready for failure. little does one think. The finished product is particularly good. One by one puffs in the oven rose into a little fat man's heart when the room was full of fragrance. Then, as soon as my parents came into the room, they were always lamenting how fragrant it was. Dad couldn't wait to wait for me. I waited for the finished product to come out and take a picture. I started. Eat three at a time ~ hahaha
Cooking ingredients
Cooking Steps
Step1:First make vanilla casserole ~ break a vanilla pod and take the seeds. Then put the vanilla pod and vanilla seeds together into the milk and bring to a boil. Turn off the heat and simmer for a while.
Step2:Three yolks with sugar.
Step3:Mix well until the color is lighter.
Step4:Sift in low gluten flour and cornstarch.
Step5:Mix well.
Step6:Then take out the vanilla pods from the milk. Pour in the egg yolk batter. Turn on the small fire and keep stirring until it is thick. Turn off the fire and let it cool. Then move it to the refrigerator for standby.
Step7:Then make the pastry and heat the butter to melt.
Step8:Add sugar powder. Stir well.
Step9:Then add low gluten flour, almond powder and cocoa powder.
Step10:After mixing, it will be made into a cylinder with a diameter of about 3cm. It will be moved to the refrigerator freezer for standby.
Step11:Then make the puff batter ~ milk and butter together into the pot.
Step12:Bring to a boil over a low heat.
Step13:Add the flour with medium gluten. Stir quickly until there is a layer of film on the bottom of the pot, then turn off the fire.
Step14:Move the batter into a bowl. Add the egg mixture of two whole eggs. (do not add it all at once. Observe the consistency of the batter.
Step15:If the batter can be picked up to form an inverted triangle as shown in the figure, there is no need to add egg liquid. (my two whole egg liquids are just used up. You need to adjust the size of your own eggs. It's not necessarily that you just used up the two whole egg liquids.
Step16:When a person operates, he can easily put the batter into the mounting bag with the help of a cup.
Step17:Preheat the oven at 210 ℃. Then squeeze the batter evenly on the baking plate. Leave enough space. Because the puff will expand a lot during baking.
Step18:Take out the frozen cocoa pastry. Cut it into pieces and cover with the batter.
Step19:Bake in preheated oven at 210 ℃ for 10-15 minutes, then turn 180 ℃ for 15-20 minutes.
Step20:Puffs expand into fat ones during bakin
Step21:Puff can be used as stuffing when baking. Because pure custard sauce or pure cream will be a little monotonous. So I made custard sauce and cream mixed stuffing ~ 200g light cream, add 15g sugar powder and beat to 6.7 for distribution. That is when there is grain.
Step22:Take out the casserole from the freezer and add it.
Step23:Hit smooth.
Step24:Then take out the roasted puff and air it. Squeeze the stuffing in with the flower mounting ba
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Cooking tips:This is my first time to make puffs. I'm more cautious. I've looked at many people's recipes. Finally, I made this recipe by myself. The advantage is that there won't be too much material left over. The quantity is also better. The three egg whites left in casserole can be used to make Hokkaido toast or angel cake. Then the puff batter is just as good as two eggs, and there is no surplus. One success ~ then the light cream in the filling is There's so much left to make the cake. It's just used up when it's put into the stuffing. Each one's full ~ just the amount of 16 puffs. Follow the steps step by step. Don't worry about it. It will be worth all the busy work at the moment of eating. There are skills in making delicious dishes.
