Recipe: Maple syrup dripping caramel puffs

Home Cooking Recipe: Maple syrup dripping caramel puffs

Notes:

From "Osaka Yukiko's salty puffs and sweet puffs." Puffs seem to be the love of many girls. But it is indeed a kind of happiness. This puff is actually quite special. The Kasida filling is a fusion of maple granulated sugar and maple syrup, which is more intense. Topped with a bitter taste of caramel. It looks like sugar, but an alternative sweet.

Ingredients:

Steps:

  1. Home Cooking Recipe: Making a puff embryo: https://www.xiachufang.com/recipe/100563907/

    Making a puff embryo: https://www.xiachufang.com/recipe/100563907/

  2. Home Cooking Recipe: Make maple sugar sauce: Add egg yolk to the pot to break up, add fine sugar and stir evenly with a small egg beater, sift into low-gluten flour and mix well. Add milk and stir while stirring, while heating with medium and small heat, until the whole becomes thick, turn to small fire, after the powder is gone, add butter and stir evenly. Transfer to a clean container and cool it with ice water.

    Make maple sugar sauce: Add egg yolk to the pot to break up, add fine sugar and stir evenly with a small egg beater, sift into low-gluten flour and mix well. Add milk and stir while stirring, while heating with medium and small heat, until the whole becomes thick, turn to small fire, after the powder is gone, add butter and stir evenly. Transfer to a clean container and cool it with ice water.

  3. Home Cooking Recipe: Make cream caramel sauce: 50g sugar and 8g water are heated with medium heat, and occasionally shake the pot to make the heat even. Slowly tanning the sugar to give amber, the darker the color, the heavier the bitterness, but don't burn it. Add the cream after the fire and keep stirring. (It is best to wear gloves here to avoid steam burning your hands). Just mix well. Caramel is relatively thin when it is hot, and it will be much thicker when it is cooled. Let cool cool.

    Make cream caramel sauce: 50g sugar and 8g water are heated with medium heat, and occasionally shake the pot to make the heat even. Slowly tanning the sugar to give amber, the darker the color, the heavier the bitterness, but don't burn it. Add the cream after the fire and keep stirring. (It is best to wear gloves here to avoid steam burning your hands). Just mix well. Caramel is relatively thin when it is hot, and it will be much thicker when it is cooled. Let cool cool.

  4. Home Cooking Recipe: Take a puff and cut it from the middle, fill it with maple syrup, and finally smear the creamy caramel sauce on it and start eating!

    Take a puff and cut it from the middle, fill it with maple syrup, and finally smear the creamy caramel sauce on it and start eating!


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