Chinese Food
Matcha puff
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A touch of fresh green, fragrant and sweet. The smell of spring. The taste of spring. The milk fragrance is rich. The soft Matcha puff in the outside is irresistible. -
Cooking ingredients
Cooking Steps
Step1:Make the pastry first. In addition to the tea powder, all the materials in the pastry materials are turned over with a scraper and evenly pressed into a ball. This is the original pastry. According to your favorite taste, you can mix in chocolate powder, purple potato powder or color. Today, it's made of Matcha flavor. Pour Matcha powder into it and knead it into a ball (Matcha powder with a little warm water and mix it into a paste and then mix it with the dough for the best effect). Refrigerate the prepared pastry.
Step2:Puff making. Put the water, butter and salt of the puff material into the basin. Cook at 800 ℃ or so until the butter is boiled. Add the sifted low powder. Quickly stir until there is no dry powder and leave the fire. Use the eggbeater to continue stirring for several times to cool down. Add the egg liquid three times until it is completely fused.
Step3:The final state of Da Rong is to pick up an inverted triangle. Judge whether the dough is suitable. Just insert the scraper into the batter and lift up a piece of batter. The batter is in an inverted triangle shape and does not fall down.
Step4:Pour it into the flower mounting bag. Spread oil paper on the baking tray.
Step5:A circle of uniform size under the vertical agent. There is a gap between each one. (5 or 6 can be made by squeezing a little bigger
Step6:Take out the frozen pastry and slice it. Make a few puffs and cut a few pieces. Then clip a piece of pastry wrap and press it into thin pieces with the palm root or the back of the knife. (I made the pastry one day in advance, it's a little hard. Warm it back and press it again. Otherwise it will be broken. You can also put it in the microwave for 5 seconds. It can be operated if it is a little soft.) lift up the upper layer of the fresh-keeping film, cover the puff dough with the pastry, and then remove the lower layer of the fresh-keeping film. It's easy to break the pastry by hand.
Step7:Put it in the preheated oven. Bake it at 150 ℃ for 30 minutes
Step8:After the puffs are roasted, put them on the net to cool dow
Step9:Filling making. The yolk and sugar in the stuffing are mixed in a basin to turn white; the milk and a few drops of vanilla essence are added in another container and stirred evenly. Heat slightly without boiling. Add the heated milk into the egg basin slowly and mix well. The purpose of heating milk is to dissolve the sugar in the egg yolk.
Step10:Pour the low flour and the raw meal into the container. Add the liquid mixed before. First pour 1 / 3 into the container and mix well. Then pour the rest into the container and mix well. Sift through.
Step11:Heat in water. Heat and stir until thick. Remove from the heat. Beat cream t
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Cooking tips:1. Freeze the pastry and slice it. Then press it into a round slice with a knife. It's OK. It should be noted that the pastry should be larger and cover the whole puff dough. Only in this way can the shape be better seen. 2. The dough can be sealed and frozen for one month. 3. After the baked puffs are cold, they can keep crisp taste for 8 hours at normal temperature. After that, put it in the refrigerator and freeze it. Take it out from the ice system. Before eating, put it in the oven and bake for 8-10 minutes at 160 degrees. Bake the skin again until it is crisp. 4. The best taste is in three days. 5. Puff filling. Fill directly. Then refrigerate in refrigerator. It's best to eat in 5 hours. There are skills in making delicious dishes.
