Chinese Food
Cute bear puff
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Puff is a kind of Western dessert from Italy. The puffy and porous cream skin is covered with cream, chocolate and even ice cream. I believe that people who love dessert don't dislike it. Especially the crisp puff. The crisp shell and the sweet and delicate filling inside. Each mouthful is extremely satisfying. Take the opportunity of Yangchen mold trial. I make puff into a cute bear. Will you fall in love with them at a glance. The recipe of puff is crab puff from lovestore 9. It's really easy to use. The roasted puff is the shape I want.
Cooking ingredients
Cooking Steps
Step1:Start making pastry. Mix butter and sugar evenly. Do not bea
Step2:Add low flour and mix wel
Step3:Put the mixed pastry on the fresh-keeping film, cover it with fresh-keeping film, roll it into thin slices, and put it in the refrigerator for cold storage.
Step4:Then we started making puffs. Weigh the required materials firs
Step5:Milk, butter, salt and sugar are put into the milk pot. Cook over medium heat until it bubbles out of the heat
Step6:Pour in the low powder. Mix until there is no dry powder, and then continue to heat with low heat. Continue to stir until the film appears at the bottom of the pot. Turn off the heat and cool
Step7:Break up the eggs. Add them in three times. Mix them with a scraper every time. It is known that the batter is a smooth inverted triangle when it is lifted
Step8:Prepare two flower mounting bags and two round flower mouths of different sizes. Put the batter into the flower mounting bag. Squeeze out a plate of large puffs to make the bear's head. I used the 2A flower mouth of Whitton
Step9:Take out the refrigerated pastry and press out the pastry with a biscuit cutting die. The size of the pastry is slightly larger than the extruded batter. Cover it on the puff, so that the puff can be completely covered by the puff after expansion.
Step10:Put the puffs into the preheated oven for baking. Bake at 200 ℃ for 10 minutes, then turn 180 ℃ for 15 minutes. Don't take out a plate immediately after baking. Use the remaining temperature of the oven to stew for another three or five minutes to make the puff crisper. While baking the first plate, use the same method to squeeze out a plate of small puffs to make bear's ears. Use the round end of the flower mounting mouth to press out the crisp skin and put it on the puffs. There are as many small puffs as there are big ones. I've made twice as many here.
Step11:The big puff. Preheat the oven after the first plate is out of the oven. Bake another plate of small puff
Step12:When the second plate of puffs is baked, the filling can be made. First, use a knife to cut the vanilla pods from the middl
Step13:Scrape out the vanilla seeds and put them into the milk. Add about 1 / 3 of the sugar in the formula and heat on the fire
Step14:Pour the yolk into the beating bowl. Add the remaining sugar. Stir evenly by hand
Step15:Mix corn starch and low flour and sift into the yolk. Stir well
Step16:Mix the heated Vanilla Milk with the mixture from the previous step
Step17:Sift the mixed solution and pour it into the pot. Heat it while stirring until it is gelatinized. The film appears at the bottom of the pot
Step18:Leave the fire. Put in butter. Use the res
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Cooking tips:Tips-1. When squeezing the puff, you can pad the template under the oil paper. In this way, you can squeeze out the right size. I use the baked macarone fiberglass mat as a reference. 2. Two eggs in the recipe don't have to be used up. It depends on the state of the batter. I use smaller eggs, so I use nearly two. If it's a large foreign egg, it may only need one. 3. The size of the two plates of puffs is different. The baking time will be different. Especially when baking the small puffs, pay attention to the coloring. Don't scorch them. There are skills in making delicious dishes.
