Puff is one of my favorite snacks. Especially the puffs. Because even after they are cold, the puffs will be crispy and delicious. They are definitely more delicious than ordinary puffs. Plus my favorite chocolate flavor batter and pastry. With ice cream cream filling. It's perfect.
Step1:First, make the chocolate crust part - weigh the low gluten flour and cocoa powder into the bow
Step2:Sift into a large basin
Step3:Add the brown granulated sugar and mix well
Step4:Add butter
Step5:Knead with your hands to form a uniform dough
Step6:Lay a layer of oiled paper on the top and bottom, roll it into thin sheets, and put it in the refrigerator for cold storage
Step7:Then make the puff batter - prepare the ingredients first
Step8:Put butter and milk in the pan
Step9:Electromagnetic furnace open three block fire. Small fire cooking
Step10:Let the butter begin to melt. Mix well with the milk
Step11:Wait until it starts to boil and bubble
Step12:Sift the low gluten flour and cocoa powder
Step13:After all the sieves are finished, turn them over with a scraper
Step14:Keep stirring until the batter is even and there is a thin film on the bottom of the pot. It means that the flour has been scalded; then turn off the heat to dissipate heat
Step15:On the other side, we break the eggs in a bowl, and then warm them with hot water
Step16:When the batter is not hot, add eggs in several times
Step17:Until the scraper is lifted, it will show a large inverted triangle, and it will not fall until three or five seconds later
Step18:Put the batter into the flower mounting bag. Use a large round flower mouth and squeeze it on the baking tray
Step19:Then take out the frozen puff pastry and cut it into a circle with a round biscuit mold
Step20:Put the pastry pieces on the Extruded round puffs. Put them into the preheated 190 degree oven. Bake for about 25 minutes. After cooling off, whisk some cream to eat. The ratio of cream and sugar is 100-10. Add some lemon juice, rum and vanilla essence. It's the legendary ice cream cream filling.
Cooking tips:1. The crust must not be too thick. Otherwise, the bottom of the puff will be concave; 2. The puff batter must be hot cooked. This is the key to puff hollow expansion; 3. In fact, I also tried to use normal temperature eggs. It is OK. There are skills in making delicious dishes.