Chinese Food
[black cocoa Matcha rock puff] - produced by couss
(89042 views)![[black cocoa Matcha rock puff] - produced by couss](https://cp1.douguo.com/upload/caiku/9/1/a/yuan_91657250e59fff1bc82ecacc0235dd0a.jpg)
This rock puff. The black rock texture of the outer layer. It has the biggest contradiction with the crisp taste and the smell of Matcha tea. It will definitely impact your taste buds. You will love it. (~ ~) BY@sheryl_ king)
Cooking ingredients
Cooking Steps
Step1:Procedure of biscuit crust - soften butter at room temperature. Beat with sugar powder until butter turns white.
Step2:Add low powder and pure black cocoa powder at one time. Mix them well and make them into a stick with a diameter of about 4 * 5cm. Wrap them with plastic wrap and refrigerate.
Step3:Making of Matcha custard sauce - beat egg yolk. Add in fine sugar and stir until white.
Step4:Add the sifted low powder and Matcha powder. Mix well.
Step5:Slowly add the milk heated to the micro boiling state into the batter in several times, and stir it constantly.
Step6:Pour the Matcha egg and milk back into the pot. Heat it over medium and low heat. Stir while heating until it is thick. Add butter out of heat. Melt it with residual heat. Mix well
Step7:Mix the prepared Matcha custard sauce with ice water until it is cooled. Pour it into the container. Cover tightly with the preservative film to prevent the surface from skinning. Refrigerate for standby.
Step8:Making of puff dough - add butter, water, milk and salt together into the pot. Heat it until the butter is completely melted and the milk is boiling. Pour in low flour and pure black cocoa powder while it is hot. Mix well with a wooden spoon.
Step9:After the dough is well mixed, heat it over medium heat again. While heating, stir it vigorously with a wooden spoon. Dry the water until the bottom of the pot seems to be covered with a layer of film. Leave the fire. Transfer the dough to the steel basin.
Step10:Beat 2 eggs into the whole egg liquid first. Add into puff dough in 3 times and beat well.
Step11:Beat the last egg into the whole egg liquid. Add a small amount to the batter in several times and stir with a scraper until the batter shows an inverted triangle sliding state.
Step12:Use a circular flower mounting mouth with a diameter of 1.5cm. Extrude a round dough with a diameter of about 3cm on the baking tray. Put the dough cut into 2mm thick biscuits on it. Spray a little water.
Step13:Cossco6001 oven. Heat it up at 190 ℃ and 200 ℃ and put it in. Bake it for 10 minutes, then adjust it to 190 ℃ and bake it for 10 minutes. Finally bake it at 160 ℃ for 7 minutes.
Step14:Leave the roasted puffs in the oven for 5 minutes. Then transfer them to the baking net to cool down.
Step15:After the puff has cooled down completely, cut the puff crosswise and squeeze in the Matcha casserole.
Step16:Finished produc
Cooking tips:1. Use medium size eggs. Use eggs at room temperature. Or take out eggs at room temperature half a day in advance from the refrigerator. 2. When adding milk for filling, make sure to add milk in several times and stir at the same time. Add it too fast at once. Be careful to make the batter into egg soup. 3. Before making puff dough and adding the whole egg liquid, the batter should be heated in the pot until a layer of film appears. We call it gelatinization, and the batter should be slightly cooled for a while and then added into the whole egg liquid for several times to mix. It doesn't take about 1 / 3 or 1 / 2 of the last whole egg. It doesn't matter if the whole egg is left. 4. The baking temperature and time are for reference only. Please adjust it according to the oven performance. There are skills in making delicious dishes.
