Chinese Food
Lightning puff
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Compared with ordinary puffs, lightning puffs are more attractive at first sight. The long striped puff, with different colors and decoration methods, is very attractive. And the taste is not to mention. Because of its delicious taste and the moment of entrance, people have completely forgotten its beauty value. Instead, they eat it up at the speed of lightning - it is said that the name of lightning puff comes from this. I used a very rich custard cream sauce in this puff. The sauce is very thick. The taste is very thick. When cooking, vanilla and cream are added to make it more attractive. It's worth trying. On the surface decoration, both chocolate and syrup noodles are often used to decorate the lightning puff. Although the effect of syrup noodles is brighter, the taste is too sweet. So I prefer to use more delicious chocolate noodles. Give full play to our own creativity. Decorate different lightning puffs with different colors and fruits. At parties. It helps
Cooking ingredients
Cooking Steps
Step1:Puff dough ingredients - 100g low gluten flour, 140g milk, 80g butter, 10g sugar, 2G salt, 170g eg
Step2:Put the milk, sugar, salt and butter into the milk pot.
Step3:Heat over medium heat. Bring the mixture to a boil. Melt the butter completely. Then turn the fire down.
Step4:When the liquid in the pot is still boiling, pour all the flour into the pot at one time. Then immediately use the silica gel scraper to quickly and continuously stir, so that the flour is completely mixed with the liquid and becomes a hot dough. Turn off the fire.
Step5:When the dough cools down a little, slowly add the broken egg liquid into the dough and stir evenly. Don't add eggs at one time. Add them several times in a small amount. Stir them evenly each time and add them again.
Step6:When the eggs are almost added, check the consistency of the paste. When the batter becomes smooth and delicate, after the batter is picked up with a scraper, the batter can form an inverted triangle shape on the scraper after falling from the scraper, indicating that the proper consistency is reached. To this extent, you don't need to add eggs (according to the water absorption of flour, operation time and environment, the amount of eggs will be different. The amount of eggs in the formula is only for reference. Please adjust the amount of eggs according to the actual situation).
Step7:Put the prepared puff batter into the flower mounting bag. Use the round hole flower mounting mouth to extrude a long strip of puff dough on the baking plate paved with the baking paper. Put it into the preheated oven with the temperature of 200 ℃ up and down. Bake in the middle layer for about 8 minutes. When the batter is fully bulging up, cool it to 170 ℃ and continue to bake for about 15 minutes. When it is brown on the surface, it can be baked out of the oven (if there is no round hole flower mounting mouth, you can also cut directly on the flower mounting bag A round hole. At the same time, you can also use a star mounting mouth. The extruded batter will be striped).
Step8:During the baking and cooling process of puff dough, you can prepare vanilla Cassida filling. Ingredients are as follows - 120g milk, 80g cream, 50g sugar, 2 yolks, 10g corn starch, 10g low gluten flour and half vanilla pods.
Step9:Add milk, light cream and sugar to the milk pot. Use half a vanilla pod (if you have a long vanilla pod, use 1 / 3 of it). Cut the vanilla pod in half. Scrape out the vanilla seeds
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Cooking tips:1. To make puff batter, it's easy to succeed as long as you master the following key points. First, milk should be kept boiling and flour should be added. After the dough is thoroughly mixed, turn off the fire; second, the amount of eggs should be adjusted according to the consistency of the batter to make it reach the consistency of the inverted triangle; third, when baking, first use 200 ℃ high temperature to make the puff rise rapidly, and then reduce it to 170 ℃ and slowly dry the water Points. 2. The casserole of this recipe may not be enough to fill all the puffs. The rest of the empty puffs can be put into the refrigerator and frozen. Keep for more than 1 month. Before use, take out the temperature and put it into the oven to bake at 170 ℃ for 3 minutes. If you want to fill all the puffs at once, you can increase the ingredients of the casserole by 50% to 100%. 3. After the chocolate drenched noodles are done, they will be thicker if they are completely cooled. You can control the consistency of the drenched noodles according to your preference. If you want to make the drenched noodles thinner, put the bowl with the drenched noodles in it
