Chinese Food
Puff with crisp skin
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Last night, I passed by Xishu puff after work. I couldn't even walk by the smell of puff. I've made a basic small puff before. Today, I'm determined to try a big puff made from the crisp skin of the West tree. I prefer the egg cream sandwich, the sweet taste and the cold taste. It's very suitable for this season. -
Cooking ingredients
Cooking Steps
Step1:Let's make the pastry first. Butter softens and sugar mixes well.
Step2:Sift in low flour and corn starch. Mix well.
Step3:Arrange the long cylinder and put it in the refrigerator for cold storage. This step is sticky. You can directly put the dough on the plastic wrap, and then finish the shape.
Step4:Go ahead and make the cream sandwich. Mix the yolk and sugar well.
Step5:Sift in the flour and mix well.
Step6:Pour milk and vanilla essential oil into the pot. Boil over low heat.
Step7:Pour the boiled milk into the egg yolk paste mixed in front of you. Stir while pouring. Mix well.
Step8:Pour the mixed liquid back into the pot. Keep stirring on low heat.
Step9:Mix it to the consistency as shown in the figure. Leave the fire. Add the melted butter and stir well. Cool and refrigerate. This is casda sauce.
Step10:Whipped cream is stiff. Mix well with the casda sauce. Refrigerate. It can be refrigerated for four days if it is used u
Step11:Finally, make a puff. Success or failure depends on it. Boil milk + water + sugar + salt + butter. Remove from the fire after boiling.
Step12:Pour the flour into the pot. Mix well until there is no granule. Turn over a small fire and stir slowly. Stir until there is a layer of film on the bottom of the pot.
Step13:When the batter is cooled to a little hot, add a small amount of whole egg liquid several times. Add and stir until the inverted triangle in the picture appears. You can stop adding egg liquid. So the number of eggs is not fixe
Step14:Pour the puff material into the flower mounting bag and squeeze it onto the baking tray covered with oil paper.
Step15:Take out the frozen and firm crust. Cut a 35mm round piece and cover it on the puff body. After the oven is preheated at 180 ℃, heat it at 180 ℃ and 160 ℃ for 1015 minutes, then turn it to 160 ℃ and 150 ℃ for 20 minutes. Never open the oven halfway. When it's cold, it won't expan
Step16:Poke a hole in the bottom and squeeze in the cream.
Step17:It's crumbling. Cream is not greasy and fragrant. It's perfect for puffs with strong fragranc
Step18:A round little fat man. No pressure at all.
Step19:It's better to pour some hone
Cooking tips:1. The principle of puff expansion is the step of blanching flour in the middle. The blanched flour releases water vapor when baking, and props up a round puff. So be sure to add flour when the milk is boiling to ensure that it is completely scalded. 2. Don't open the oven door during the baking process. If the puff gets cold during the expansion process, it will suffocate. 3. The number of eggs is not fixed. I used three and a half. Slowly add until the inverted triangle appears. 4. This dose can make more than 30 small puffs. At last, there will be half of the cream sandwiches left. It can be kept for 4 days in cold storage to make delicious dishes.
