Staff puff

butter (Crispy):24g brown sugar:20g low gluten flour:28g almonds:moderate amount milk for puffs:25g water:25g salt:1g sugar (for puff skin):3g butter (for puff skin):22g high gluten flour:8g Low gluten flour (for puff skin):20g egg:50g milk (for filling):50g sugar (for filling):6g yolk:10g corn starch:4g sugar (for filling):4g light cream:250g Jundu liqueur:8g https://cp1.douguo.com/upload/caiku/1/0/d/yuan_108529e0b2336e23be37dcbaed05d58d.jpg

Staff puff

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Staff puff

Introduction to the product - it seems to be a baguette, but actually it's a puff. It's very delicious with the unique Diplomat casada sauce.

Cooking Steps

  1. Step1:First, pour the brown sugar (20g) on the sterilized tabletop to crush the lumped brown sugar with a rolling pi

  2. Step2:Mix butter (24g) with brown sugar (20g) until it is even and free of particle

  3. Step3:Add low powder. Filter through powder siev

  4. Step4:Mix evenly. Standb

  5. Step5:Puff skin making put milk (25g) water (25g) salt (1g) brown sugar (3G) butter (22G) together in a pot. Heat to boi

  6. Step6:Add high powder (8G) and low powder (20g) after boiling. Stir to the doug

  7. Step7:Cool the batter to about 55 °. Break up the dough. Add eggs in several times to break it up

  8. Step8:Put the batter into the decoration bag. Squeeze 25cm lon

  9. Step9:Roll the crispy skin thin to 0.3cm thick, 25cm long and 2.5cm-3cm wid

  10. Step10:Cover the puff with crispy ski

  11. Step11:Coat the crispy surface with egg white. Sprinkle with chopped almond

  12. Step12:Sprinkle with chopped almond

  13. Step13:Heat up 180, heat down 160. Bake for 28 minute

  14. Step14:Filling making - mix egg yolk (10g) cornstarch (4G) and sugar (4G) togethe

  15. Step15:Boil milk (50g) and sugar (4G

  16. Step16:Add to the previous egg yolk paste and stir well. Continue to heat until thickened. Let coo

  17. Step17:Cream to 60

  18. Step18:Add gin (8G) to the previously cooled batter and mix wel

  19. Step19:Pour the batter into the cream and stir thoroughly. Refrigerate for about 2 hours

  20. Step20:Cool the baked puffs. Squeeze in the sauce when you want to eat them

  21. Step21:Use chopsticks to drill three small holes at the bottom of the puff (the size can be put into the mouth of the mounting belt) and squeeze the sauce in slowly. When you hold it in your hand, you can feel it has weight

Cooking tips:1. The crispy cover on the puff batter must be rolled thin. Too thick puffs are easy to bake. 2. The crispy cover should cover the whole puff batter. There should be no exposed place. 3. The oven temperature should be adjusted according to the color of the puff. Otherwise, it is easy to burn. 4. If you don't eat, don't squeeze the sauce first. It's better to eat it on the spot. Otherwise, it's not crisp. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Staff puff

Chinese food recipes

Staff puff recipes

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