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Recipe: Puff pastry

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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:

1 piece of meringue
1 part of puff batter
1 serving of custard cream

Steps:

[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.
Let's make a pastry first. Soften the butter at room temperature, add the powdered sugar, and beat evenly with an egg beater.
Sift the low-gluten flour into the butter and mix well with a spatula to make a soft dough.
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.
Uncover the oily paper above and gently press out the print with a mold.
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.
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.
Come back to the custard cream. Pour the milk into the milk pan and heat it until it is about to boil.
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 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.
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.
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.
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.
Use a circular cutter with a diameter of 5 cm to dip the flour on the baking sheet.
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 water, butter, and salt in the pot.
Cook over medium heat until the butter melts and boils.
Turn off the fire and pour the flour into the pot
Stir until the batter is smooth and transparent and sticky.
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.
Move the batter to the mixing bowl, slowly add the egg mixture, and stir quickly with a spatula.
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.
Load the batter into the piping bag.
Extrude the round batter according to the mark.
Gently cover the meringue.
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)
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.
Put the custard cream into the piping bag and squeeze it into the puff.
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.
Matcha Caska Puff
Finished product

Recipe: Puff pastry

Notes:

Ingredients:

Steps:

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