Recipe: Pineapple Puff Pastry Puffs (Junzhi)

Home Cooking Recipe: Pineapple Puff Pastry Puffs (Junzhi)

Notes:

There is a whole step in the live broadcast of Jun's formula. This recipe is created to make it easy for you.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the water, salt, sugar and butter into the pot, heat it with medium heat and stir it a little to make the oil evenly distributed. When boiled to a boil, turn a small fire and pour all the flour at once.

    Put the water, salt, sugar and butter into the pot, heat it with medium heat and stir it a little to make the oil evenly distributed. When boiled to a boil, turn a small fire and pour all the flour at once.

  2. Mix quickly with a wooden spoon or spatula to thoroughly mix the flour and water (the amount produced can be stirred directly with four chopsticks). Be sure to stir quickly.

  3. Stir until the flour is all infused with the water. After the non-stick pan, turn off the heat and remove the pan from the stove. (At this point the flour is all cooked)

  4. Use chopsticks to stir the batter and let the batter cool. When the batter is cooled to a less hot hand (temperature is about 60-65 degrees Celsius), you can add eggs. Add a small amount of egg first, stir until the batter has absorbed the eggs, and then add it again.

  5. At this point, be sure to note that the eggs in the formula do not necessarily need to be added. After adding the eggs, the batter will become more and more wet and smooth.

  6. Use a chopstick to pick up the batter. The batter is in the shape of an inverted triangle. The sharp corner to the bottom is about 4 cm and does not slip. This level means OK. No need to continue adding eggs.

  7. Bake the oil on the baking sheet, put the batter into the squid bag, and squeeze out the evenly sized puff dough. About 8,9.

  8. The temperature and time of puff baking is also critical. At the beginning, it was baked at a high temperature of 200 degrees and 18 minutes, so that the water vapor inside the puff quickly rushed out, and the puff dough was inflated. After the expansion is finalized, use 180 degrees for 10 minutes to 20 minutes to bake the water of the puffs. After the puffs are released, they will not collapse. Bake until the surface is yellowish brown. During the baking process, the oven must not be opened, because the puffs in the expansion will collapse if the temperature drops suddenly.

  9. After the puff is completely cooled, use a finger to dig a hole at the bottom, insert it with a small round hole, and insert the filling into it to eat.

Tips:

Why do the eggs in the puffs should be added by their own discretion, why can't they give a certain amount of money like other West Point recipes? Because when we boil water, when we stir the batter, because of the inconsistency between firepower and time, the amount of water volatilization is also inconsistent. At the same time, the water absorption of different flours is inconsistent, which also affects the amount of eggs used. The same amount of eggs, to everyone, the resulting batter may be different in wetness and dryness, so it must be added as appropriate to make the batter achieve the best dryness and humidity. How to save puffs? Baked puffs, if not eaten immediately, put them in a fresh-keeping bag and store them in the refrigerator for about 1 week. Before eating, take it out of the refrigerator, put it in the oven and bake it at 180 degrees for 3-5 minutes, then bake the skin to crispy. When making the puff dough, we must not add the egg to the batter in one time. It needs to be added in several portions until the puff dough reaches the perfect dryness and dampness. What is the best wet and dry? Pour the batter dough with a wooden spoon or chopsticks, the batter is in the shape of an inverted triangle, the tip is about 4 cm from the bottom, and the shape can be kept low, it is OK.


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