Last night, I walked through the West Tree Puffs, and the fragrance of the puffs was too far away. I have done a basic puff before, and today I am determined to try a big puff pastry of West Tree~ I prefer the egg cream sandwich inside, the sweet taste, the cold taste, it is suitable for this. season.
Let's make a pastry first! The butter softens and the sugar mixes evenly.
Sift in low flour and cornstarch and mix well.
Finish the growth of the cylinder and put it in the refrigerator for storage. This step is more sticky, you can directly throw the dough onto the plastic wrap, and then finish the shape.
Keep on making the cream sandwich! Stir the egg yolk and sugar.
Sift through the flour and mix well.
Pour the milk and vanilla oil into the pan and boil over low heat.
Pour the boiled milk into the mixed egg yolk paste in the front, stir while mixing, and mix well.
Pour the mixed liquid back into the pan and continue to stir on low heat.
Stir into the thick consistency of the figure and leave the fire. Add the melted butter and mix well. Let it cool and let it cool. This is the Caska sauce!
The whipped cream is hard and is evenly mixed with the well-made Caska sauce. Can be refrigerated for four days without use~
Finally, let's make a puff! Success or failure is here! Milk + water + sugar + salt + butter boil, boil and leave the fire.
Pour the flour into the pan and mix well until there are no particles. Turn on the small fire and slowly mix it. Turn it over to the bottom of the pot and have a film.
When the batter is cooled to a slightly hot hand, add a small amount of whole egg liquid several times, and stir while adding, until the inverted triangle in the figure appears, you can not add egg liquid. So the number of eggs is not fixed~
Pour the puff body material into the piping bag and squeeze it onto the baking sheet with oiled paper. Remove the frozen meringue, cut a 3-5 mm wafer and cover it onto the puff. After the oven is preheated at 180 degrees, it is fired at 180 degrees and fired at 160 degrees for 10-15 minutes. After coloring, it is turned to fire 160 degrees and fired at 150 degrees for 20 minutes. You must not open the oven halfway! It will not swell when it shrinks in the cold.
Poke a hole in the bottom and squeeze into the cream filling. Crisp to slag! The creamy fragrance is not greasy, and the rich aroma of the puff is perfect~
A little fat man, a bit of a stress-free!
Sprinkle some honey and eat better~
1. The principle of puff expansion is the step of simmering flour in the middle. The cooked flour releases steam when baking, and props up a small fat puff. So be sure to add flour when the milk is boiling to ensure that it is completely cooked. 2. Do not open the oven door during the baking process. If the puff is in the process of expansion, it will fall off. 3. The number of eggs is not fixed. I used three and a half, and slowly added until the inverted triangle appeared. 4. This dose can make 30 small puffs, the cream sandwich will last half, and the refrigerator can be stored for 4 days~