Compared with ordinary puffs, the value of the lightning puff is even more fascinating. Long strips of puffs, with different colors and decorative methods, are very appealing. Not to mention the taste, because of its deliciousness, the moment of the entrance, people have completely forgotten its value, but eat it at the speed of lightning - it is said that the name of the lightning puff is like this. In this puff, I used a particularly rich Caesar cream sauce. The sauce is very thick and thick on the palate. It is made with vanilla and whipped cream to make it more attractive. It is worth a try. On the surface decoration, chocolate noodles and syrup toppings are often used to decorate lightning puffs. Although the effect of syrup is more bright, but the taste is too sweet, I still prefer to use more delicious chocolate noodles. Use our own creativity to decorate different lightning puffs with different colors and different fruits. At the party, it will help you attract the attention of the audience!
Puff dough ingredients: 100 grams of low-gluten flour, 140 grams of milk, 80 grams of butter, 10 grams of sugar, 2 grams of salt, 170 grams of eggs
Put milk, sugar, salt and diced butter together in a milk pot.
Heat over medium heat to boil the mixed liquid in the pot and the butter is completely melted. Then turn to a small fire.
When the liquid in the crucible is still boiling, pour the flour into the pot all at once, and then immediately use a silicone scraper to quickly and continuously stir, so that the flour is completely mixed with the liquid and become a hot dough. Turn off the fire.
After the dough has cooled down slightly, slowly add the beaten egg liquid to the dough and mix well. Do not add the eggs in one time, add them in small amounts, stir them all at once and add them again.
When the eggs are almost the same, pay attention to check the consistency of the paste below. When the batter becomes smooth and delicate, after the batter is picked up with a scraper, the batter can form an inverted triangle shape on the scraper after falling off the scraper, indicating that the proper consistency is achieved. To reach this level, you don't need to continue adding eggs (the amount of eggs will vary depending on the water absorption, operating time and environment of the flour. The amount of eggs in the formula is for reference only, please adjust the amount of eggs according to the actual situation).
Put the prepared puff batter into the flower bag, use a round hole to decorate the long-shaped puff dough on the baking sheet of the baking paper, and put it in an oven that is preheated to 200 ° C. After about 8 minutes, when the batter is completely bulged, cool down to 170 °C and continue to bake for about 15 minutes. Bake until the surface is brownish yellow. (If there is no round hole, you can cut a round hole directly on the flower bag. At the same time, you can also use a star-shaped garland, and the extruded batter will be striped.
The vanilla kesta stuffing can be prepared during the baking process of the puff dough. The ingredients are as follows: 120 grams of milk, 80 grams of whipped cream, 50 grams of fine sugar, 2 egg yolks, 10 grams of corn starch, 10 grams of low-gluten flour, and half a vanilla pod.
Add milk, whipped cream and sugar to the milk pan. Use half a vanilla pod (if your vanilla pod is longer than 1/3 is enough), cut the vanilla pods in half and scrape the vanilla seeds. Throw the vanilla seeds into the milk pan along with the empty vanilla pods after scraping.
On the other hand, in a large bowl, the egg yolk is broken up with an egg beater, and the sieved corn starch and low-gluten flour are added and stirred evenly. At this point, if the batter formed is very dry, add a little milk or whipped cream (outside the formula) and stir to make it a very smooth egg yolk batter.
Boil the milk pan with vanilla seeds and stir to dissolve the sugar. Then, while whipping the egg yolk batter, pour in the freshly brewed vanilla milk mixture until the vanilla milk mixture is fully added. Become a mixture of egg yolk milk.
The yolk milk mixture is sifted back into the milk pan (the vanilla pod is sifted out at this time, and it is not used).
Re-boil the milk pan over low heat and continue to stir with a silicone spatula to avoid the bottom. Turn off the heat after boiling. Become a very thick sauce. This is the vanilla Caska sauce. Standby after cooling.
Finally, prepare some chocolate noodles for the decorative surface: white chocolate topping (50 grams of white chocolate + 50 grams of whipped cream), dark chocolate topping (50 grams of dark chocolate + 50 grams of whipped cream). Mix the chopped chocolate with the whipped cream, heat it with water or heat it in a microwave for a few ten seconds. Stir the chocolate to melt it completely, and it will become a chocolate noodles. In the white chocolate noodles, add different colors of food coloring, you can adjust to different colors.
Take a baked finger-shaped puff, cut from one side (do not need to cut to the head), open the puff, put the Caska sauce into the squid bag, and puff it in the puff.
On the surface of the puff, brush a layer of chocolate with a brush and decorate with fruit or chocolate lines. Depending on the temperature, chocolate noodles will show different consistency. The higher the temperature, the thinner the noodles. After a relatively thin facial brush, the surface will slowly flow out to give a smooth texture (but not too thin to flow too much, the surface of the puff will be too thin), the thicker dripping brush will remain after going up The brushed texture.
By adjusting the different colors in the white chocolate topping, you can make a colorful lightning puff. Put small pieces of white or dark chocolate into the flower bag, put it in hot water, and then cut a small hole at the front end of the flower bag to make the chocolate thin line on the surface of the puff. All the decorated puffs are placed in the refrigerator and eaten.
1. Make a puff batter, as long as you master the following key points, it will be very easy to succeed. First, the milk should be kept in a boiling state and added to the flour. After thoroughly mixing the dough into a dough, the fire is turned off. Second, the amount of eggs is based on the thickness of the batter. The consistency is adjusted so that it reaches the consistency of the inverted triangle; the third is to quickly swell the puff with a high temperature of 200 ° C during baking, and then slowly drop to 170 ° C to dry the water. 2. The weight of this recipe's Caska sauce may not be enough to fill all puffs. The remaining empty puffs can be placed in the refrigerator to be frozen and stored for more than 1 month. Remove the temperature before use and put it in the oven for 170 minutes at 170 °C. If you want to fill all the puffs at once, you can increase the ingredients of the Caska sauce by 50% to 100%. 3, after the chocolate noodles are done, if it is completely cooled, it will be thicker. You can control the consistency of the noodles according to your preferences. If you want to make the noodles thinner, put the bowl with the noodles in warm water to keep it warm. 4. The Caska sauce used in this lightning puff is a very thick sauce after cooling, so it is not convenient to squeeze the puffs with the slender puffs, but recommend to cut the puffs. , directly with a large round hole or star flower mouth to squeeze. In the Caska sauce, not only the milk, but also the president's whipping cream, it is very rich and smooth, full of milk, and the taste is very good with the puffs, we must try it!