Chinese Food
Puff with crisp skin
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It's said that puffs were born accidentally. Puffs with crisp skin are an extension. They are hot outside and cold inside. The taste of crispy outside and smooth inside makes people enjoy a double experience. The crispy skin with a layer of fine sand on the surface has a richer taste. When you take the first bite, the sweet and rich inside sink in your mouth and splash. It melts slowly on the tip of your tongue. The wonderful milk fragrance and icing can't help but make people feel refreshed.
Cooking ingredients
Cooking Steps
Step1:Pastry ingredients - 80g butter, 55g sugar powder and 100g low gluten powder.
Step2:Cream sandwich - 200g light cream and 30g sugar powder.
Step3:Puff ingredients - 170g milk, 75g butter, 2G sugar powder, 105g low gluten powder, 3 eggs.
Step4:Make the pastry first. Sift the powdered sugar into the big bowl firs
Step5:Butter heat insulation water dissolves into liquid stat
Step6:The melted butter is poured into the sugar powde
Step7:Mix with hand beater until sugar powder and butter are completely mixed and absorbe
Step8:Sift in low gluten powder and mix evenly with hand beate
Step9:Stir to form a ball without powde
Step10:Pour it onto the silica gel pad and knead it into a circle. The thickness of the circle depends on the size of the puff. Wrap it with plastic wrap and put it in the refrigerator for use
Step11:Then make puffs. Sift the low gluten powder into a large bow
Step12:Heat the milk, butter and sugar for 1 minute. Boil for 1 minute, then leave on fire. Pour in sifted low gluten powder immediatel
Step13:Use the hand beater to stir until there is no powder and disperse the hea
Step14:When it's cold enough, beat it with an electric egg beater. One by one, add the eggs and mix them evenly
Step15:When you add the last egg, you can observe the consistency. It's not necessary to add all three. Just stir the consistency until the batter is inverted triangle and won't slide
Step16:Puff batter is mounted in a flower bag. It is squeezed on the baking tray with a distance of cookie mout
Step17:Take the pastry out of the refrigerator. Slice i
Step18:Cover each puff with a piece of pastr
Step19:Preheat the oven and heat it up to 200 degrees. Heat it down to 160 degrees. Bake the middle layer for 10 minutes, then puff it up. Heat it up to 180 degrees and keep the heat unchanged. Keep baking for 20 minutes
Step20:Bake until the surface of the puff is golden, and then it will come ou
Step21:The puffs are cooled first, and then the sandwich cream is made. The sugar powder is sifted into the light cream
Step22:Whisk with electric beater until there are obvious line
Step23:The cream filling is put in the mounting bag. Use the puff nozzle to stick it into the bottom of the puff and squeeze out the cream filling
Step24:Finish from (smart chef baking
Cooking tips:There are skills in making delicious dishes.
