Chinese Food
Vanilla filling (puff filling)
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In order to open the carrot mould for connecting lines at 8:00 a.m., a puff should be made with some stuffing. I don't like cream filling in hot weather, so I tried sweet vanilla filling. Without vanilla pods, I used German small stick vanilla essence directly. I couldn't stand too much fragrance.
Cooking ingredients
Cooking Steps
Step1:Add vanilla extract to the milk and bring to a boi
Step2:Mix sugar and yolk evenly (no need to beat
Step3:Sift low gluten flour and corn starch into the yol
Step4:Beat the egg by hand and stir evenl
Step5:Slowly pour the boiled milk into the egg yolk paste and stir wel
Step6:After the milk and egg yolk paste are well mixed, pour them back into the pot. Continue to heat on a low heat. Stir while heating. Keep stirring until smooth
Step7:Stir the vanilla stuffing evenly. Pull up the hand beating egg to make it low and the lines will not disappear. The texture is thick and it is finished
Step8:Pour the cooked vanilla stuffing into the fresh-keeping box and smooth it. Put the vanilla stuffing on the fresh-keeping film and refrigerate it. Let it cool down quickly
Cooking tips:1. Vanilla essence can also be replaced by vanilla pods. The effect is better. 2. Add the boiled milk slowly at the beginning. Too much will burn the yolk. 3. If there is caking when mixing the vanilla stuffing, use the eggbeater to keep stirring until it is smooth, and then continue to heat and stir. The mixing process can not stop. 4. There are skills for the successful vanilla stuffing to tear off the fresh-keeping film, which will not stick.
