Chinese Food
Puff with crisp skin
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Today's Sanlian puff, introduced to you, has a similar appearance to peanut. Compared with ordinary puffs, it can bring more satisfaction to people. It's the same as pineapple bag. Every bite can not only taste the original puff, but also have a layer of crispy crust. It's very layered. It's easy for people to eat more without paying attention. Although puffs are delicious, many people often encounter such failures when making puffs. Why didn't my puffs inflate? Why is puff so small? Why did puff collapse after it came out? In fact, as long as we master these tips, puff is not as difficult as we think.
Cooking ingredients
Cooking Steps
Step1:[making pastry] soften the butter in advance. Add in the sifted sugar powder and low gluten flour. Mix well.
Step2:Mixed dough. Knead into a ball.
Step3:Put the pastry dough between two sheets of oilpaper, roll it into 2mm thin sheets, refrigerate it and harden it.
Step4:[making puffs] put the milk, salt, sugar and butter into the pot. Heat over medium heat and stir slightly.
Step5:Bring the mixture to a boil and turn to a low heat. Pour in the sifted flour at one time. Stir quickly and evenly with a scraper. Mix all flour and water together and turn off the fire.
Step6:After the hot batter is not scalded, add the whole egg liquid several times. Stir evenly. Stir until the batter absorbs all the egg liquid. Add the next time.
Step7:From time to time, use a scraper to pick up the batter. If the batter is in an inverted triangle shape and does not slide down, it means OK. You can stop adding eggs.
Step8:Put the batter into the flower mounting bag and squeeze out the puff dough. Three puffs can be made into the shape of peanuts close to each other
Step9:Use the round biscuit to cut the puff crust.
Step10:Press the cut crust on the puff dough.
Step11:Put the pan into a preheated 180 degree oven and bake for 1015 minutes. When the puff is fully inflated, reduce the temperature to 160 ° C. continue baking for 2030 minutes until the surface is tan.
Step12:When puffs are squeezed, try to get closer. Otherwise, they can't be connected when they are baked.
Step13:[make casda stuffing] beat the yolk with sugar until fluffy and white.
Step14:Add corn starch and mix well.
Step15:Put the milk in the pan over medium low heat until it boils. Pour the boiled milk into the egg yolk paste slowly while stirring evenly.
Step16:Transfer the mixed egg milk paste to the milk pot. Cook over medium and low heat until it is thick. Leave the heat after the lines appear.
Step17:Stir in the butter while it's hot.
Step18:Pour into a bowl. Cover with plastic wrap. Refrigerate.
Step19:Cut the roasted and cool puffs crosswise.
Step20:Mix the casda sauce with a hand beater until smooth, then put it into a flower mounting bag and squeeze it into the puff.
Step21:Sprinkle a layer of sugar powder on the surface to decorate.
Cooking tips:1. The hot flour will gelatinize and make the puff expand well. It is the key to the success of puff. So be sure to boil the flour. When mixing the batter, observe that the bottom of the pot is covered with a layer of film and then it can leave the fire. 2. The dry humidity of puff batter is very important. The batter is too wet. Puff is not easy to dry. The batter is too dry. Puff has a small expansion volume. 3. Do not open the oven during baking. Otherwise, the puff will collapse due to the sudden drop of temperature. 4. Puffs can only be stuffed before they are eaten. Because if you fill the stuffing too early, it will make the crispy skin wet and soft because it absorbs the moisture in the stuffing. 5. Baked puffs. Do not eat them immediately. They should be sealed and refrigerated. They can be kept for about a week. Before eating, bake for 35 minutes at 180 degrees from the oven. Bake the skin until crispy. There are skills in making delicious dishes.
