Recipe: Matcha crispy puff (with video)

Home Cooking Recipe: Matcha crispy puff (with video)

Notes:

A refreshing and rich matcha crispy puff, you can swallow one in one bite! Let's do it now! The material can be used as 8 crispy puff aids with a diameter of about 7cm: 5.5cm round mold, egg pumping, heat-resistant stir bar, electric egg beater

Ingredients:

Steps:

  1. Home Cooking Recipe: 30 g of butter was softened at room temperature, 20 g of fine granulated sugar was added, and after stirring, 30 g of low-gluten flour was added, and stirring was continued until no obvious flour granules were obtained.

    30 g of butter was softened at room temperature, 20 g of fine granulated sugar was added, and after stirring, 30 g of low-gluten flour was added, and stirring was continued until no obvious flour granules were obtained.

  2. Home Cooking Recipe: The stirred cookie dough is placed on the oven paper and an oven paper is placed over the dough. Roll the cookie dough to a thickness of 2-3 mm with a rolling pin. Then put it in the refrigerator for refrigeration.

    The stirred cookie dough is placed on the oven paper and an oven paper is placed over the dough. Roll the cookie dough to a thickness of 2-3 mm with a rolling pin. Then put it in the refrigerator for refrigeration.

  3. Home Cooking Recipe: Two egg yolks were stirred with 30 g of fine granulated sugar. Subsequently, 15 g of corn starch was sieved into the egg paste and stirred again.

    Two egg yolks were stirred with 30 g of fine granulated sugar. Subsequently, 15 g of corn starch was sieved into the egg paste and stirred again.

  4. Home Cooking Recipe: Pour 150g of milk into the pot, add 1 teaspoon of vanilla extract and heat over medium heat. After the milk is warm, sift 1 teaspoon of matcha powder and beat it evenly with egg.

    Pour 150g of milk into the pot, add 1 teaspoon of vanilla extract and heat over medium heat. After the milk is warm, sift 1 teaspoon of matcha powder and beat it evenly with egg.

  5. Home Cooking Recipe: Pour the matcha milk into the egg paste of the third step, and stir it while mixing until it is completely mixed.

    Pour the matcha milk into the egg paste of the third step, and stir it while mixing until it is completely mixed.

  6. Home Cooking Recipe: Return the evenly mixed Matcha milk egg liquid back to the pan and heat it over medium heat. Stir in the process with egg dipping until the egg liquid becomes thick. (When using a stir bar to scrape a mark on the bottom of the pot, the liquid on both sides will not Flow down to cover the scratches).

    Return the evenly mixed Matcha milk egg liquid back to the pan and heat it over medium heat. Stir in the process with egg dipping until the egg liquid becomes thick. (When using a stir bar to scrape a mark on the bottom of the pot, the liquid on both sides will not Flow down to cover the scratches).

  7. Home Cooking Recipe: Pour the heated matcha egg paste into the container, add 10g of butter, and mix well. Matcha Caska sauce is ready!

    Pour the heated matcha egg paste into the container, add 10g of butter, and mix well. Matcha Caska sauce is ready!

  8. Home Cooking Recipe: The well-prepared kasda sauce is covered with plastic wrap and placed on one side to cool off. After cooling, put it in the refrigerator.

    The well-prepared kasda sauce is covered with plastic wrap and placed on one side to cool off. After cooling, put it in the refrigerator.

  9. Home Cooking Recipe: Take an egg and beat it evenly.

    Take an egg and beat it evenly.

  10. Home Cooking Recipe: Pour 30g of water and 30g of milk into the pot, add 20g of butter, 2g of sugar, 1g of salt, and heat over medium heat.

    Pour 30g of water and 30g of milk into the pot, add 20g of butter, 2g of sugar, 1g of salt, and heat over medium heat.

  11. Home Cooking Recipe: When the butter is completely melted and the milk is slightly boiled, pour the sieved 25g flour. Quickly stir the flour and liquid into a mass, then continue to heat in the pot for about 1 minute (continuous stirring during the process).

    When the butter is completely melted and the milk is slightly boiled, pour the sieved 25g flour. Quickly stir the flour and liquid into a mass, then continue to heat in the pot for about 1 minute (continuous stirring during the process).

  12. Home Cooking Recipe: Pour the dough into the container and add the prepared egg liquid in step 9. Add the egg mixture after each time, stir evenly with a stir bar until the puff batter becomes smooth, and it can be left when it is picked up with a stir bar. An inverted triangle. Put the puff batter in the piping bag.

    Pour the dough into the container and add the prepared egg liquid in step 9. Add the egg mixture after each time, stir evenly with a stir bar until the puff batter becomes smooth, and it can be left when it is picked up with a stir bar. An inverted triangle. Put the puff batter in the piping bag.

  13. Home Cooking Recipe: Squeeze the puff batter on the baking sheet (be careful not to exceed the size of the circular mold, the circular mold I used is about 5.5 cm in diameter). The cookie dough was then removed from the refrigerator, and the cookie wafer was pressed out with a circular die and carefully placed on the puff batter.

    Squeeze the puff batter on the baking sheet (be careful not to exceed the size of the circular mold, the circular mold I used is about 5.5 cm in diameter). The cookie dough was then removed from the refrigerator, and the cookie wafer was pressed out with a circular die and carefully placed on the puff batter.

  14. Home Cooking Recipe: Preheat the oven, place the baking pan in the middle of the oven, bake at 210 ° C for 10 minutes, then turn to 185 ° C for 10-15 minutes (the temperature of each oven is different, you need to adjust according to the actual temperature of your own oven). After baking, open the oven with a slit and leave it in the oven for 25 minutes. After that, take it out and let it cool down.

    Preheat the oven, place the baking pan in the middle of the oven, bake at 210 ° C for 10 minutes, then turn to 185 ° C for 10-15 minutes (the temperature of each oven is different, you need to adjust according to the actual temperature of your own oven). After baking, open the oven with a slit and leave it in the oven for 25 minutes. After that, take it out and let it cool down.

  15. Home Cooking Recipe: Take 140g of whipped cream and add 10g of fine sugar to the surface to no longer disappear. Stir the chilled Matcha Kashida Sauce with egg dipping, add the whipped cream to the Matcha Kashida Sauce and mix well. Load the piping bag.

    Take 140g of whipped cream and add 10g of fine sugar to the surface to no longer disappear. Stir the chilled Matcha Kashida Sauce with egg dipping, add the whipped cream to the Matcha Kashida Sauce and mix well. Load the piping bag.

  16. Home Cooking Recipe: Squeeze the Matcha Kashida Sauce into the puffs. Matcha crispy puffs are ready!

    Squeeze the Matcha Kashida Sauce into the puffs. Matcha crispy puffs are ready!

Tips:

1. Do not open the oven while baking the puffs, otherwise the puffs will collapse in the uncooked state. 2. Considering that the temperature of each oven may be different, the size of the puffs made is different. When baking, adjust according to the actual situation. 3. The tested puffs stay in the oven for a while to thoroughly dry the water in the puffs, preventing the puffs from softening and collapsing quickly after they are released. 4. Puffs must be thoroughly cooled before they can be squeezed into Matcha Caska sauce. 5. In order to make the size of the puff a reference, you can use a round mold to dry the flour to print the shape on the baking tray, then spread the oven paper and squeeze the foam on the oven paper slightly smaller than the circular mold. Fu batter.


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