Chinese Food
Q play not greasy net red Bo tea puff.
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Black sugar + q-pop handmade pearl + mellow milk and crisp Puff skin are transformed into the Handmade Black Sugar pearl hidden under the new Bobo tea puff skin, which is crystal clear, shiny and naked, attracting people's appetite and popularity ~ ~ Bobo tea puff try it as soon as possible.
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials for making pastr
Step2:Soften the butter at room temperature in advance until it can be easily pressed out of the pit by hand. Add the sugar powder and mix with a scraper. Stir evenly until the butter is slightly hairy and the color becomes lighter
Step3:Sift in the flour with low gluten and mix well
Step4:Roll the dough into a cylinder, cover with plastic wrap, and put it into the refrigerator for freezing
Step5:Making puffs. Preparing raw materials
Step6:Sift the low flour in advance and put it aside. Put butter, milk, sugar and salt together. Heat over medium heat until the butter is completely melted. Continue to heat until it boils. Put in low gluten flour. Continue to heat over low heat. Continue to stir until the flour is completely gelatinized
Step7:When the dough is warm, add the whole egg liquid and beat the whole egg in advance
Step8:Add the whole egg liquid 34 times while the dough is warm, until the dough is completely absorbed
Step9:In the end, the egg liquid does not have to be used up. Add a small amount of the egg liquid several times until the batter is lifted by the scraper and the batter is inverted triangle
Step10:Pour the batter into the flower mounting bag and squeeze it on a non stick baking tray
Step11:Take out the pastry in the refrigerator. Cut it into thickness 0.5mm On top of the puf
Step12:Bake for 12 minutes at 220 ℃ in the middle layer of the oven. Turn 180 ℃ for 18 minutes. Then, cool the baked puffs and set aside
Step13:Prepare raw materials of brown sugar pearl
Step14:Put brown sugar and water into the pot. Boil
Step15:Then pour in the tapioca starch. Mix it quickly with a spatula and leave it on the fire
Step16:Then take the dough out of the pot and knead it with your hands
Step17:Then pull it into small pimples. About 1g each. Round it
Step18:Boil the water. Pour in the Pearl dough. Boil in high heat until all the pearls float to the surface (stir while boiling to prevent the pearls from sticking to the pot). Turn to low heat after the pearls float. Cover the pot cover. Simmer in low heat for a while
Step19:Put the Pearl in cold water for one time. After the pearl is boiled out, immediately pour it into ice water. After that, soak it in ice water again and put it aside for use
Step20:Prepare the cream
Step21:Put brown sugar and water in a pot. Heat it over low heat to make syrup. Let it cool to room temperature
Step22:Pour out the water from the Pearl bowl. Add a little syrup to the Pearl. Mix well and set aside
Step23:Add light cream with easy baking icing. Add icing to enhance the taste of cream
Step24:Beat with electric eggbeater to a stable pattern. Distribute about seven
Step25:Incisio
Step26:
Cooking tips:1. The puff batter must be completely blanched; (put the flour into it and change it to a small fire. Keep stirring until there is no dry powder to turn off the fire.) 2. Put the oven in the middle layer. Expand at high temperature. Set and color at low temperature. 3. The tapioca starch must be completely blanched. The Pearl dough should not be dried for seconds. It is not easy to knead into a circle. 4. Do not soak the Pearl in water for too long. Try to use ice water. Make a good dish There are skills in eating.
