By changing the shape of the puff, it becomes a lovely cloud shape. Sandwiched with two layers of bananas, the full Cascada cream filling looks like a cute sandwich, is it very cute. Whether it's afternoon tea at home or a banquet, it's a bit more fun. Although the caramel sauce and the clam jam sounded very heavy, the bananas immediately became a supporting role. Is a veritable banana puff
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[Preparation of puff skin] Prepare the raw materials. The salt is pinched with a thumb, ten fingers and a middle finger in a salt jar. This is a small amount of what is commonly seen in the recipe. If weighing with an electronic scale, an electronic scale with an accuracy of 0.1 gram is required to measure between 0.5 and 1 gram. Eggs must be at room temperature and break up in advance. Almond slices soaked in cold water
Add milk, water, salt and butter to the thick pan. Heat to boiling away from the fire
Add all the flour in one go and stir into a transparent dough.
After the group is formed, put it back into the fire source. Stir the dough with a small fire to allow the water to evaporate. After the dough is fried, it is obvious that there is a film on the bottom of the pot. At this point, the dough can be transferred to the cooking pot.
Add the beaten egg liquid to the fried dough in several portions. The whole process should be stirred evenly while hot, and the first time you can add 1/3 of the whole egg liquid. Add 1/3 for the second time. The third time you can add 1/2 of the remaining egg liquid. The last part of the egg mixture is added to the dough in small portions and stirred evenly. The final state of the cake paste is smooth and shiny. After the batter is dripped with a stirring knife, the part of the stirring knife will be in an inverted triangle state. The last part of the egg liquid should be added according to the situation. If the egg liquid is not added, the state of the dough is already smooth and shiny, so the remaining egg liquid should not be added. If all the egg liquid is added and the dough is still a bit dry, then a small amount of room temperature milk can be added.
The prepared puff batter is placed in a flower bag. The flower bag is preloaded with a serrated flower mouth.
The puff batter is extruded in a hot state. The shape here is an s-direction, with the middle being wider and the ends narrower, and the final shape is a bit like a cloud. Depending on the size of the flower mouth used, it is decided to extrude several puffs at the end. Flexible flexibility.
Decorate the almond slices that have been soaked in water. Finally, a sprayer was used to spray water on the surface of the puff.
The oven is preheated to 200 degrees Celsius in advance. Pour the puffs into the oven for 30 minutes to 35 minutes. If your oven temperature is not accurate, you need to adjust the temperature and time according to your own oven. [focus]
About 32 minutes or so, the puffs are all baked to color and set. At this point, the puff can be taken out. If the puff is taken out without being cooked. After the release, the puff may collapse.
Puffs are placed on the grill and thoroughly cooled. Note that the almond slices here will be colored, but not paste. Nuts are baked to brown to highlight their flavor. In addition, a rock chocolate ball is also the same as the next side of the square, and the outer layer of hazelnut powder should be baked to make the aroma more intense.
[Kashida cream filling] Prepare all raw materials, butter needs to be softened to room temperature in advance. Caramel sauce and crepe jam are commercially available and need to be at room temperature when used.
[First make a Kasida sauce]: 1) Egg yolk and sugar first whipped until melted, the whole is slightly white 2) Starch is added to the egg yolk, fully stirred, the whole is flowing state 3) Milk is heated to warm state 4) Warm Add a small amount of hot milk to the egg yolk several times while stirring. 5) Stir the finished egg yolk liquid and pour it back into the pot. 6) Put the pot back in the heat source, heat it at the same time, and continue to mix it with the egg beater.
The process of heating the Caska sauce: the liquid liquid 流动 gradually thickens, the viscosity becomes stronger, the starch temperature reaches 95 degrees Celsius, the viscosity is the strongest, the heating is continued, the stirring viscosity is lowered, and the heat source is removed from the heat source by using the remaining heat of the pot. The eggplant picks up the Caska sauce and presents a flowing dripping state, shiny, smooth, grain-free, and non-sticky. The Caska sauce is finished.
Kashida sauce is poured into the cooking pot (can be poured into the cooking pot, but if it is better, it will not be used.) The cooling of the ice water reduces the bacteria, while the stirring accelerates and cools to prevent the solidification of the Caska sauce. Keep it smooth. Cool down to the temperature of the butter. If it is not used directly at this time, cover the plastic wrap and put it into the refrigerator to avoid microbial bacteria. Need to stir until smooth before use
The Caska sauce is added with softened butter in turn, and then the caramel sauce and the clam jam are mixed thoroughly. The electric egg beater can be stirred at a low speed, and the force can be manually stirred. Put it in the flower bag with the decorating mouth
Two bananas can be cut at both ends, and the middle slice
[Combination] Puffs are cut open, do not cut. Squeeze a layer of cream filling
Put a banana block and squeeze a layer of cream filling
Put in banana chips
Squeeze the cream filling and squeeze the pattern as you like, but don't cover the banana chips. Finally, the puff skin is closed and sprinkled with powdered sugar.
1, the combination is best in the plate directly, otherwise the puffs just made is very soft, it is easy to take off. 2, the filling part can be adjusted according to preferences, because I squeeze more into each puff, so the filling in the recipe is only filled with three cloud puffs and a round puff 3, can not finish The puffs should be kept in a cold storage. This puff skin is not crispy. 4, caramel sauce I use homemade, if you need to do it in advance. Caramel sauce is the texture of a sticky sauce, not a liquid caramel solution. But if you want to add caramel liquid, you need to adjust the dosage. You can't leave the jam. 5, puffs overall banana flavor is very rich, do not like bananas do not do or simply do not clip bananas 6, almonds must be soaked in advance, otherwise it will be baked off