Chinese Food
Chocolate lightning puff
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This lightning puff pastry comes from the classic formula of French blue belt textbook. The filling is adjusted to the cocoa cream that you prefer. In addition, the taste of the bitter dark chocolate noodles is more abundant. The specific methods are as follows--
Cooking ingredients
Cooking Steps
Step1:A list of raw materials of puff crisp skin.
Step2:Cut the butter into pieces. Pour water, butter, salt and sugar into the pot. Heat it over low heat. After the butter has melted and frothed (to prevent evaporation of water and boiling of liquid), remove it from the fir
Step3:Put the sifted low powder into the pot. Stir with a wooden spatula. Mix well and put it on the tempering plate. Boil off the excess water
Step4:When the batter is in a ball, take it off the fire and pour it into the basin to dissipate the waste heat.
Step5:Preheat the oven at 200 degrees.
Step6:Put the broken eggs into the dough of 6 slowly. Mix well (add the egg liquid 45 times
Step7:Add a proper amount of egg liquid to adjust the hardness and softness of the batter. Until the batter is picked up, the batter presents an inverted triangle shape. The length of the sharp corner to the bottom is about 4cm, and it will not slide. This degree is OK. No more eggs are needed.
Step8:Put the batter into the flower mounting bag with the flower mounting mouth added.
Step9:Extrude the long bar. Bake in the middle layer of the oven at 200 ℃ for 10 minutes. After the undetermined type is completed, turn to 170 ℃ for 15 minutes. In the last 5 minutes, heat separately to 180 ℃ to bake the golden surface color. Take out the puffs and cool them. Meanwhile, melt the dark chocolate into a liquid.
Step10:Cream with sugar and cocoa.
Step11:Put it into the flower mounting bag. Poke holes in the back of the puff and squeeze in.
Step12:Then dip the puff face down into the chocolate liquid and decorate it with colored sugar granules.
Cooking tips:1. Puffs have higher temperature requirements. The temperature of each oven is different. It is better to observe the temperature and adjust the baking time before the oven. 2. Dry humidity of batter - if the batter is too wet, puffs are not easy to dry. When it is baked out, it is easy to collapse. The appropriate batter is picked up with chopsticks to form an inverted triangle and the tip is about 4cm away from the bottom. It does not drip. 3. The oven should be preheated, and the temperature should reach 200 ℃ at the beginning to bake and set. After the expansion and set, turn to a low temperature to dry the water fully, so as to avoid collapse and internal humidity. The above materials can be used as 810 lightning puffs. There are skills in making delicious dishes.
