Puff with crisp skin recipe

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

light cream:200g

low gluten powder:205g

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