Chocolate Crisp stick puff recipe-Chinese Food-best chinese food recipes-cooking food

Chocolate Crisp stick puff

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The average puff is petite. It's not good to eat one. So I make a plate of French stick puff by myself. The outer crust contains crushed almonds. It's fragrant and crispy. The inner filling is wrapped with animal cream. The combination of chocolate and cream is sweet but not greasy. Don't be too satisfied.

Cooking ingredients

crispy butter:40g

crispy sugar powder:38g

crispy low gluten powder:48g

crispy cocoa powder:6G

puff - whole egg:108G

puff low gluten powder:54G

puff cocoa:4G

filling light cream:250g

stuffing sugar powder:25g

surface all egg:moderate amount

surface - crushed almonds:moderate amount

cuisinaid 13 inch baking tray, 1 plate:5

Cooking Steps

Step1:Sift 38g of crispy sugar powder, 48g of low gluten powder and 6G of cocoa powder. Add 40g of butter. The butter does not need to be softened.

Step2:Rub with both hands to granul

Step3:Knead into dough again. Cover with plastic wrap. Refrigerate for 5 minutes and take ou

Step4:Cut the bag. Put the dough in the middle of the bag. Use a rolling pin to flatten it. The length is about 19cm. The width is about 10cm. Then 2mm. Put the bag together into the refrigerator for cold storage.

Step5:Then make puffs. Prepare 108G of whole egg liquid. Sift 54G of low gluten powder and 4G of cocoa powde

Step6:Put 98 grams of milk, 45 grams of butter, 1 gram of salt and 3 grams of sugar into the pot. It's better to light the bottom of the pot. You can observe the dough state. Heat it to boiling. Immediately leave the fire. Stir with silica gel knife twice in the middle.

Step7:Add the sifted low gluten powder and cocoa powder. Mix well, then continue to heat over low heat. Keep stirring.

Step8:Until the dough starts to stick with a film on the bottom. Immediately leave the fire.

Step9:Quickly put the dough into the bowl. Add the egg mixture three times. Mix well each time, and then pour in the later egg mixture.

Step10:Until the paste is smooth. Lift up the silica gel knife. The paste is in an inverted triangle state.

Step11:Put the batter into the flower mounting bag. The flower mounting mouth has a diameter of about 1cm. Or cut the mouth with a diameter of 1cm directly with the flower mounting bag. Squeeze the puff batter out of the baking pan. Try to make it in one go so as not to make the baked puffs look ugly.

Step12:1 take out the crispy skin and cut it into 5 pieces in the shape of 19 * 2cm.

Step13:Put it on the puff. Brush a little egg liquid on the surface. Sprinkle the almonds.

Step14:Put it in the middle of the oven for 180 ° 40 minutes.

Step15:Whisk 250g light cream and 25g sugar powder until stiff. Put it into a mounting bag.

Step16:The puff is completely cooled. The chopsticks are inserted from one end to the bottom. Do not insert through the bottom. Shake twice inside. Cut the 0.5cm mouth of the flower mounting bag. Insert all the cuts into the hole to prevent the spillage of milking oil.