Chinese Food
Mushroom puff
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I saw a mushroom shaped puff made by a master in douguo. I like it very much. I also saw the crisp skin puff class with the teacher of blue and sweet. Finally, I made the mushroom puff which was not very beautiful. Please give me more advice. Because when making pastry, it's still not controlled by the amount of oil. So if any master can give directions, thank you very much.
Cooking ingredients
Cooking Steps
Step1:Low powder 47g + Cocoa Powder 3
Step2:White sugar. Smashed with a blender. Sugar powde
Step3:40g of sugar powder into the flour cocoa bowl in fron
Step4:Add 28g large oil (38g if it's butter
Step5:Push and knead evenly to form oil doug
Step6:Roll into a cylinder. Roll up with plastic wrap. Refrigerat
Step7:Put 100g water into the milk po
Step8:Add 45g corn oil. Bring to a boil over medium hea
Step9:It's boiling. Turn it down
Step10:The heat remains the same. Pour in 60g of low powder. Stir quickl
Step11:The whole flour is blanched. No dry powde
Step12:Air to about 60
Step13:Join the whole eg
Step14:Mix the egg mixture with the flour paste. Add the second eg
Step15:Continue mixing until it is fused. Lift the mixing knife to form a triangle. It feels like paste
Step16:Mounting bag. Choose medium round mouth mounting mout
Step17:Squeeze into the oiled paper on the baking tra
Step18:In the refrigerator, take out the frozen pastry posts. Cut out thin slices
Step19:Cover the puff with a round piece. Press it gentl
Step20:Preheat the oven at 180 ℃. Put it in the baking tray. Time: 30 minute
Step21:Look. It's swollen
Step22:Ugly appearance of furnac
Step23:Hollow. Nic
Step24:Gently poke a hole in the bottom with chopsticks. Insert the dough stick to make the mushroom bas
Step25:One mor
Step26:In addition to the ugly pastry, I'm satisfied with myself
Cooking tips:1. The proportion of puff body is very good. This is also the amount given by the blue and sweet teacher. 2. Please master the puff skin again. I'm still trying to find out how much oil is good for the effect. If I use butter. 38g, it's no problem. 3. My oven is not controlled independently. So I chose the actual temperature of 180 ℃. Never open the oven door during the baking process. If you think the color is too heavy. Turn down the temperature a little. Don't bake it. 4. The ovens are different. Control the temperature and time by yourself. 5. I'm also a fan. Novice. Everything is in the primary study. Please give me some advice. There are skills for making delicious dishes when you laugh.
