Zakuzaku's crispy lightning puffs, also known as crispy skin puffs, are net red products. They were specially tasted when they went to Japan. In fact, it is not difficult to do it, but it must be baked now to understand that the shell is crispy and has a delicate taste. If it is cold, it will be unattractive. Therefore, some domestic stores are not doing well enough, but the traffic is limited. After being placed for a long time, the taste will be worse. However, I don’t have this kind of worry at home, and I can’t stop it when I eat it.
#制作脆皮皮: Put the other materials except peanuts into the chef's machine and mix them into a dough; flatten the prepared dough to a thickness of about 0.5cm;
#制作泡芙饼: In addition to flour, eggs, other materials into the pot, heat over medium heat and continue to stir until the butter is completely melted; away from the fire before boiling, put all the flour quickly mixed; from time to time 3-5 seconds In the meantime, repeat the mixing, repeat 3-4 times, until a thin film is stuck on the bottom of the pot; put it into the chef's machine and stir slowly until the temperature drops below 30 degrees. Add the eggs one by one until the dough is even; the dough After lifting, it seems that the ribbon is falling.
#泡芙Dough plastic: Select the No. 10 round flower mouth to be extruded into a strip of length 22-24CM, pay attention to leave enough space between the puffs; when puffing, the force should be even, and do not interrupt.
#泡芙加盖脆皮: Take out the frozen spare crispy dough, cut into strips about 2--3cm wide, 23--25CM, placed on the puff; this step is fast, such as halfway crisp The skin begins to melt and is difficult to place. It is put back into the refrigerator in time to cool down and then placed.
#烤制芙芙: Preheat the oven to 180 degrees (wind oven), about 20-25 minutes, until the puffs are completely raised and the surface is evenly colored; according to different ovens can be adjusted appropriately.
#制作卡仕达酱: Add sugar and cassava powder to the egg yolk to break up; put the milk and vanilla pods into the pot and boil in the middle of the fire; add 1/2 milk to the egg yolk liquid and mix evenly after the fire, then pour it back into the pot again. Medium; cook over low heat to 85 ° C, continue to stir in the middle; refrigerator freezer;
#泡芙灌灌: After the baked puffs are cooled at room temperature, use bamboo sticks to pass through the middle of the puffs, take the path of the puffs dedicated flower mouth along the bamboo sticks, and fill in the prepared Caska sauce.
1. The crispy dough is easy to melt. After the refrigerator is frozen, it can be taken out and cut into the required shape and then put back into the refrigerator. When used, it should be taken out directly on the puff to extend the speed of the dough. 2. Crisp dough After covering the surface of the puff, spray a thin layer of water mist on it, and then evenly sprinkle with nuts, so that the nut is not easy to fall off; 3. It is recommended to use a stove to bake the puff; The temperature is 210 °C / 185 °C; due to the actual temperature of different brands of ovens can be achieved, it is recommended to observe more when baking, the specific baking time is subject to the oven; 4, do not open the oven door during baking, so as not to affect The puffs are swollen; the inside of the baked puffs should be relatively dry. If the interior is still wet and sticky, the baking time is not enough. 5. The prepared Kashida sauce can be placed close to the surface and the plastic film is placed in the refrigerator. Cool down, completely cool before use; 6, if there is no puff-specific flower head, you can pour in the bottom of the small hole; 7, it is recommended that the puffs that are baked at the time of consumption, any storage method will affect the crispy shell The taste of the puffs.