Chinese Food
Garland puff
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It's called wheel puff. It's also called Brest. It's a dessert created by a dessert artist to commemorate a bicycle race (from Paris to Brest). The round shape is like a bicycle tire. So it's called wheel puff. But today's decoration. I prefer to call it garland puff
Cooking ingredients
Cooking Steps
Step1:The main ingredient is Citellus cream. The auxiliary ingredient is puff. Divide the yolk and put it into the mixing basin. Add the sugar and mix it evenly (no need to beat it
Step2:Mix corn starch and low gluten flour. Sift into the material in step 1.
Step3:Mix wel
Step4:Split the vanilla pods. Scrape out the vanilla seeds and put them into the milk pot together with the pods
Step5:Turn off the heat and continue to heat for 20 seconds after boilin
Step6:Immediately pour into the batter mixing bowl
Step7:One side down, one side stirrin
Step8:Filter the batter in the mixing basin into the milk po
Step9:Heat the milk pot on the fire. Stir it with a spatula until the batter thickens and flattens. PS - during the heating process, the paste on the edge of the pot should be scraped back into the pot with a scrape
Step10:Stir fry until thick, then turn off the heat and add butter. Melt it with remaining temperatur
Step11:Mix wel
Step12:Immediately pour into a baking tray or a larger container and spread it out. Sit in a basin of ice water to cool it down quickly
Step13:Cool the plastic film on the back cover and put it into the refrigerator for 26 degree refrigeratio
Step14:Puffs are sifted with low powder. Beat the eggs and put them in the milk pot (put them at room temperature in advance). Add milk, water, softened butter, sugar, salt and heat them over low heat
Step15:Turn off the fire immediately after the butter melts and boil
Step16:At the same time, pour in the sifted low gluten flour. Use a scraper to remove the dough from the pimple state. Mix it into a uniform dough without touching the pot or hands. PS - from boiling in the milk pan to turning off the heat to pouring in low powder, mix well with a scraper. The whole action should be continuous and consistent. Be sure to be quic
Step17:After mixing, put it on a small fire again and heat it. Do not use a heat-resistant scraper to continuously roll the batter to the bottom of the pot and stir it for about 12 minutes until there is a layer of thin film sticking to the bottom of the pot due to the heat.
Step18:After leaving the fire, pour it into the mixing basin and use chopsticks to disperse the heat. When the dough is still hot but not hot, add a small amount of broken whole egg liquid several times.
Step19:The whole egg liquid is added in four to five times. Each time the egg liquid is added, it needs to be stirred evenly before adding the next time. The batter is glossy after mixing. Use a scraper to pick up the batter. The batter is in an inverted triangle shape, which is not easy to dri
Step20:Preheat the oven 180 degrees and put the batter into the decoration ba
Step21:The baking tray is made of a 15 cm Qifeng mould. Sprinkle a round outline with dry powder. Use a 1 cm round o
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Cooking tips:1. Soften the butter at room temperature for half an hour before use. 2. When whipping cream, it is necessary to use refrigerated whipping to ensure the cream is delicate and dense. 3. When squeezing puff batter, you can use mousse circle to dip flour in advance and print the circle on the baking tray. Other tools such as like as two peas, plates, bowls, and any round kitchen utensils can be used. Oven - whirlpool steaming oven 321t has skills in making delicious dishes.
