Chinese Food
Cream lightning puff
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Baidu gave us the origin of the name of lightning puff. It's said that lightning puff is so delicious that people can't help eating it quickly. It's as fast as lightning. Another thing is that lightning puff sauce is so bright and dazzling as lightning. So it's named. I made this lightning puff with cream filling in the middle. The surface is decorated with cream fruit. It was first made for children. They all like it very much.
Cooking ingredients
Cooking Steps
Step1:Prepare puff materials.
Step2:Sift the low gluten flour and set aside.
Step3:Put milk, sugar, salt and butter in the pot.
Step4:Heat until butter melts. Mix well. Milk bubbles. Turn to low heat.
Step5:Pour in low gluten flour sifted in advance at one time.
Step6:Then quickly stir with a silica gel knife.
Step7:Stir until there is no dry powder, then leave the fire for standby.
Step8:Break up the eggs.
Step9:When the temperature of puff paste drops to warm, add the egg liquid in several times.
Step10:Pay attention to the observation when adding the egg liquid. The puff paste is triangular when lifting.
Step11:Put the puff paste in the flower mounting bag. There is no flower mounting mouth that can not be left.
Step12:Squeeze into the lightning puff mold.
Step13:Bake in a pre heated oven at 200 degrees for 10 minutes.
Step14:When the puff is bigger, turn down the oven temperature.
Step15:Adjust it to 165 degrees for the upper tube, 180 degrees for the lower tube, and bake for about 20 minutes.
Step16:Observe that the color of the puff changes to brown and take it out. Then let it cool.
Step17:Whipped cream with sugar until it has obvious lines. Whipped cream does not flow.
Step18:Beat the whipped cream and put it into the decoration bag.
Step19:Squeeze cream from one end of the puff.
Step20:Then the surface is also squeezed with cream for decoration. Put a few fruits. The lightning puff is ready.
Step21:Display.
Step22:Display.
Cooking tips:1. The amount of egg depends on the state of the final puff paste. If your egg is small, the puff will dry. Add or subtract the amount of egg liquid as the case may be. My two eggs are 110 grams peeled. 2. The baking time of puff varies with the oven. The time is the temperature for reference only. The puff must be thoroughly roasted. The time and temperature are not enough. It is easy to collapse when it comes out of the oven. 3. The filling can be changed according to your preference. There are skills in making delicious dishes.
