Recipe: Puff pastry

Home Cooking Recipe: Puff pastry

Notes:

Sweaters feel that among all Western desserts, meringue puffs should be one of the most unforgettable desserts. The surface of the meringue puff is covered with a layer of fine meringue. The filling is filled with a smooth cream. The taste of the crispy inside is quite subtle and rich. When you bite the first bite, the sweet and rich stuffing splashes in your mouth, and then slowly melts into the tip of your tongue. The wonderful milky fragrance is so fascinating, okay? The amount of square can be about 9 puffs with a diameter of 8 cm. If you use an 11-inch square baking tray, it is just a plate. In order to facilitate the review, I posted the material in step 1.

Ingredients:

Steps:

  1. Home Cooking Recipe: [Puffin] 60 grams of butter, 40 grams of powdered sugar, 75 grams of low-gluten flour. [Puffs] 100 ml of water, 45 g of butter, 1 g of salt, 60 g of low-gluten flour, 2 eggs (about 105 g). [Casta Cream (basic component)] 3 egg yolks, 75 grams of fine sugar, 25 grams of low-gluten flour, 250 ml of milk.

    [Puffin] 60 grams of butter, 40 grams of powdered sugar, 75 grams of low-gluten flour. [Puffs] 100 ml of water, 45 g of butter, 1 g of salt, 60 g of low-gluten flour, 2 eggs (about 105 g). [Casta Cream (basic component)] 3 egg yolks, 75 grams of fine sugar, 25 grams of low-gluten flour, 250 ml of milk.

  2. Home Cooking Recipe: Let's make a pastry first. Soften the butter at room temperature, add the powdered sugar, and beat evenly with an egg beater.

    Let's make a pastry first. Soften the butter at room temperature, add the powdered sugar, and beat evenly with an egg beater.

  3. Home Cooking Recipe: Sift the low-gluten flour into the butter and mix well with a spatula to make a soft dough.

    Sift the low-gluten flour into the butter and mix well with a spatula to make a soft dough.

  4. Home Cooking Recipe: Place the dough in the middle of two sheets of oil paper, and then use a rolling pin to form a sheet with a thickness of 2-3 mm.

    Place the dough in the middle of two sheets of oil paper, and then use a rolling pin to form a sheet with a thickness of 2-3 mm.

  5. Home Cooking Recipe: Uncover the oily paper above and gently press out the print with a mold.

    Uncover the oily paper above and gently press out the print with a mold.

  6. Home Cooking Recipe: After being frozen in the refrigerator for 10 minutes, the mold was pressed on the previously pressed stamp with a mold, and then sent to the refrigerator for refrigeration.

    After being frozen in the refrigerator for 10 minutes, the mold was pressed on the previously pressed stamp with a mold, and then sent to the refrigerator for refrigeration.

  7. Home Cooking Recipe: This serving can make about 10 meringues with a diameter of 6 cm. If there are more, you can press them into a thin plate and freeze them. If you use them later, there will be no problem within a month.

    This serving can make about 10 meringues with a diameter of 6 cm. If there are more, you can press them into a thin plate and freeze them. If you use them later, there will be no problem within a month.

  8. Home Cooking Recipe: Come back to the custard cream. Pour the milk into the milk pan and heat it until it is about to boil.

    Come back to the custard cream. Pour the milk into the milk pan and heat it until it is about to boil.

  9. Home Cooking Recipe: Add the egg yolk to the mixing bowl and mix evenly. Then add the fine sugar and low-gluten flour in turn, and mix well every time the material is added.

    Add the egg yolk to the mixing bowl and mix evenly. Then add the fine sugar and low-gluten flour in turn, and mix well every time the material is added.

  10. Home Cooking Recipe: Add the warm milk to the mixing bowl and mix well, then filter it back into the pot. Heat over low heat, stirring without stirring, making the cream thick and shiny.

    Add the warm milk to the mixing bowl and mix well, then filter it back into the pot. Heat over low heat, stirring without stirring, making the cream thick and shiny.

  11. Home Cooking Recipe: Pour the custard cream into a shallow pan, cover the plastic wrap, and stack it in another shallow pan filled with ice water to speed up the cooling. Store in the refrigerator before use. When using, put it into the mixing bowl and stir it again with a spatula to make the cream return to a thick and smooth state.

    Pour the custard cream into a shallow pan, cover the plastic wrap, and stack it in another shallow pan filled with ice water to speed up the cooling. Store in the refrigerator before use. When using, put it into the mixing bowl and stir it again with a spatula to make the cream return to a thick and smooth state.

  12. Home Cooking Recipe: There are many changes in the cheese cream, such as this matcha cheese cream, in the basic amount of fine sugar, add 1 tablespoon matcha powder, follow-up practices refer to the basic recipe.

    There are many changes in the cheese cream, such as this matcha cheese cream, in the basic amount of fine sugar, add 1 tablespoon matcha powder, follow-up practices refer to the basic recipe.

  13. Home Cooking Recipe: Next, make a puff batter. Let's get ready. Apply a thin layer of butter on the baking tray with your palm. (Ignore the non-stick baking tray) In the picture, I borrowed a non-stick baking tray.

    Next, make a puff batter. Let's get ready. Apply a thin layer of butter on the baking tray with your palm. (Ignore the non-stick baking tray) In the picture, I borrowed a non-stick baking tray.

  14. Home Cooking Recipe: Use a circular cutter with a diameter of 5 cm to dip the flour on the baking sheet.

    Use a circular cutter with a diameter of 5 cm to dip the flour on the baking sheet.

  15. Home Cooking Recipe: Put the piping bag into the flower mouth, and then twist the bag to insert the front end of the flower mouth into it.

    Put the piping bag into the flower mouth, and then twist the bag to insert the front end of the flower mouth into it.

  16. Home Cooking Recipe: Put water, butter, and salt in the pot.

    Put water, butter, and salt in the pot.

  17. Home Cooking Recipe: Cook over medium heat until the butter melts and boils.

    Cook over medium heat until the butter melts and boils.

  18. Home Cooking Recipe: Turn off the fire and pour the flour into the pot

    Turn off the fire and pour the flour into the pot

  19. Home Cooking Recipe: Stir until the batter is smooth and transparent and sticky.

    Stir until the batter is smooth and transparent and sticky.

  20. Home Cooking Recipe: Heat over low heat, stir carefully, heat the batter, and evaporate the water until the bottom of the pan forms a film to remove the batter.

    Heat over low heat, stir carefully, heat the batter, and evaporate the water until the bottom of the pan forms a film to remove the batter.

  21. Home Cooking Recipe: Move the batter to the mixing bowl, slowly add the egg mixture, and stir quickly with a spatula.

    Move the batter to the mixing bowl, slowly add the egg mixture, and stir quickly with a spatula.

  22. Home Cooking Recipe: While slowly adding egg liquid, confirm the batter status. After the batter is fully softened, it is picked up with a spatula, and the batter is placed on the scraper after 3-5 seconds, and the batter falls and some remains, which is the best condition.

    While slowly adding egg liquid, confirm the batter status. After the batter is fully softened, it is picked up with a spatula, and the batter is placed on the scraper after 3-5 seconds, and the batter falls and some remains, which is the best condition.

  23. Home Cooking Recipe: Load the batter into the piping bag.

    Load the batter into the piping bag.

  24. Home Cooking Recipe: Extrude the round batter according to the mark.

    Extrude the round batter according to the mark.

  25. Home Cooking Recipe: Gently cover the meringue.

    Gently cover the meringue.

  26. Home Cooking Recipe: Feed into the preheated oven, fire the middle layer up and down 190 degrees for 20 minutes, then turn 170 degrees for 15 minutes. (reference temperature)

    Feed into the preheated oven, fire the middle layer up and down 190 degrees for 20 minutes, then turn 170 degrees for 15 minutes. (reference temperature)

  27. Home Cooking Recipe: Baked puffs, hemispherical, expanded and bulged, full of shape. The skin is golden yellow, evenly colored, and the meringue pattern is clear and beautiful. There are no depressions at the bottom.

    Baked puffs, hemispherical, expanded and bulged, full of shape. The skin is golden yellow, evenly colored, and the meringue pattern is clear and beautiful. There are no depressions at the bottom.

  28. Home Cooking Recipe: Put the custard cream into the piping bag and squeeze it into the puff.

    Put the custard cream into the piping bag and squeeze it into the puff.

  29. Home Cooking Recipe: If these puffs can't be eaten at once, the remaining empty puffs can be placed in the refrigerator and sealed for more than 1 month. Take out the temperature before use and put it in the oven for 170 minutes at 170 °C. Remember to fill the cream when you eat.

    If these puffs can't be eaten at once, the remaining empty puffs can be placed in the refrigerator and sealed for more than 1 month. Take out the temperature before use and put it in the oven for 170 minutes at 170 °C. Remember to fill the cream when you eat.

  30. Home Cooking Recipe: Matcha Caska Puff

    Matcha Caska Puff

  31. Home Cooking Recipe: Finished product

    Finished product


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