Chinese Food
Orange Chocolate puff
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Orange Chocolate puff. Chocolate sauce is sandwiched in the middle. The sugar soaked orange peel on the surface is the finishing touch of this dessert. The taste is even more charming.
Cooking ingredients
Cooking Steps
Step1:A. prepare ingredients for making puff skin: 50ml pure water, 1g salt, 30g butter, 30g low gluten flour, 5g cocoa powder and 75-90ml egg liquid.
Step2:Break up the egg mixtur
Step3:Heat butter, purified water and salt in the milk pot
Step4:Heat over medium heat and stir with a spatula until the butter melts; bring to a boil.
Step5:Add low gluten flour and cocoa powder at one time, turn off the fire and quickly mix them with a scraper. Stir until there is no dry powder. Turn on the medium heat. Heat and cut at the same time to make the batter evenly heated. Do not use the high heat to make the batter scorch. Heat and stir for 20 seconds. Turn off the heat. Immerse the bottom of the milk pot in the prepared cold water container for 20 seconds.
Step6:The egg liquid is added into the surface Lake three time
Step7:Every time you add the egg liquid, mix it well. Add another time.
Step8:After all the egg liquid is added and stirred evenly, the batter is in an inverted triangle state.
Step9:The batter is put into the decoration bag
Step10:Put oil paper on the baking tra
Step11:Hold the upper part of the mounting bag. Squeeze out a 12cm long paste in one breath.
Step12:Spray a layer of water evenly on the surface of the extruded batter. Press down with the back of the fork to draw the lines.
Step13:Can be sent to the preheated oven for bakin
Step14:Bake at 190 ℃ for 25-30 minutes. Cooling for standby after discharging.
Step15:Cut the puff horizontall
Step16:Squeeze in chocolate sauc
Step17:Sprinkle with orange peel and peel over another piece of blister hai
Step18:Cream on the surfac
Step19:Garnish with cocoa crumbs, dip in orange peel, garnish with mint leaves and serv
Step20:Delicious Orange Chocolate puff is read
Cooking tips:Ready before making - Mounting nozzle diameter 1 ～ 1.2cm Put the caliber into the mounting bag; draw 6 lines.12cm long on the paper. The distance should be even. Then spread a piece of silicone oil paper on the paper. Put it into the baking pan; put the kettle into the pure water; prepare a cold water container one circle larger than the milk pot. It is used to cool down the batter. Sift the cocoa powder mixed with low gluten flour; take 85ml of the egg liquid and put it into a container. Reserve the rest of the egg liquid; cut the butter into small pieces, pure water and salt and put them into the milk pot; preheat the oven for 200 degrees and heat it up and down. There are skills in making delicious dishes.
