Recipe: Xiao Yu teacher's meringue puffs (with Kasida stuffing practice)

Home Cooking Recipe: Xiao Yu teacher's meringue puffs (with Kasida stuffing practice)

Notes:

Can do 16 to 18 servings.

Ingredients:

Steps:

  1. Home Cooking Recipe: [start-making biscuit biscuits] Put the butter in a small bowl, soften it at room temperature, and stir it with a spatula until it is pasty. Add the sugar and continue to stir. Change to eggbeater, add whole egg liquid in four times, stir well.

    [start-making biscuit biscuits] Put the butter in a small bowl, soften it at room temperature, and stir it with a spatula until it is pasty. Add the sugar and continue to stir. Change to eggbeater, add whole egg liquid in four times, stir well.

  2. Home Cooking Recipe: Add the sifted low-gluten flour and baking powder, stir with a spatula, wrap it in a ball, wrap it in plastic wrap, and refrigerate in the refrigerator for at least 2 hours. [end-making biscuit blank]

    Add the sifted low-gluten flour and baking powder, stir with a spatula, wrap it in a ball, wrap it in plastic wrap, and refrigerate in the refrigerator for at least 2 hours. [end-making biscuit blank]

  3. Home Cooking Recipe: [start-made Caska sauce] Cut the vanilla pods longitudinally and scrape the vanilla seeds. Put vanilla pods and vanilla seeds in the pot, add milk, whipped cream, 1/3 sugar, stir gently, then heat with fire.

    [start-made Caska sauce] Cut the vanilla pods longitudinally and scrape the vanilla seeds. Put vanilla pods and vanilla seeds in the pot, add milk, whipped cream, 1/3 sugar, stir gently, then heat with fire.

  4. Home Cooking Recipe: Put the egg yolk and the remaining sugar into a small pot, and immediately stir it with an egg beater until the fine sugar melts and the fine crush disappears.

    Put the egg yolk and the remaining sugar into a small pot, and immediately stir it with an egg beater until the fine sugar melts and the fine crush disappears.

  5. Home Cooking Recipe: Add the sifted low-gluten flour and cornstarch to the egg yolk and mix quickly to the overall lubrication.

    Add the sifted low-gluten flour and cornstarch to the egg yolk and mix quickly to the overall lubrication.

  6. Home Cooking Recipe: Wait until the milk whipped cream begins to boil, add to the egg yolk paste and stir quickly. Then use a filter to pour it back into the pan and heat it on a large fire. At the same time, the egg beater keeps stirring. After boiling again, replace it with a spatula and heat it for about 2 minutes.

    Wait until the milk whipped cream begins to boil, add to the egg yolk paste and stir quickly. Then use a filter to pour it back into the pan and heat it on a large fire. At the same time, the egg beater keeps stirring. After boiling again, replace it with a spatula and heat it for about 2 minutes.

  7. Home Cooking Recipe: When it swells down and has a sticky feeling and shines, it stops fire.

    When it swells down and has a sticky feeling and shines, it stops fire.

  8. Home Cooking Recipe: Add butter and stir and transfer to a small bowl. (Do not scratch the yellowish stick on the wall)

    Add butter and stir and transfer to a small bowl. (Do not scratch the yellowish stick on the wall)

  9. Home Cooking Recipe: Place the small pot in ice water and stir with a spatula while waiting for it to cool. I feel cool when I put my fingers in. [end-made Caska sauce]

    Place the small pot in ice water and stir with a spatula while waiting for it to cool. I feel cool when I put my fingers in. [end-made Caska sauce]

  10. Home Cooking Recipe: [start-making puff skin] The dough of the biscuit blank was laid on the table top, and the dough piece was kneaded into a 3 to 4 mm dough piece, and then the shape was taken out by a ring mold having a diameter of 4 cm, and placed in a refrigerator.

    [start-making puff skin] The dough of the biscuit blank was laid on the table top, and the dough piece was kneaded into a 3 to 4 mm dough piece, and then the shape was taken out by a ring mold having a diameter of 4 cm, and placed in a refrigerator.

  11. Home Cooking Recipe: Preparation: Eggs are returned to room temperature. Low-gluten flour is sieved. Cut the butter into small pieces. Baking paper on the baking tray. Prepare a watering can. The electric eggbeater is inserted into a blade.

    Preparation: Eggs are returned to room temperature. Low-gluten flour is sieved. Cut the butter into small pieces. Baking paper on the baking tray. Prepare a watering can. The electric eggbeater is inserted into a blade.

  12. Home Cooking Recipe: Put the milk, water, salt-free butter, sugar, salt into the pot, heat it on a large fire, stir gently with a whisk, the butter is completely melted and the material is completely boiled and turned off.

    Put the milk, water, salt-free butter, sugar, salt into the pot, heat it on a large fire, stir gently with a whisk, the butter is completely melted and the material is completely boiled and turned off.

  13. Home Cooking Recipe: Pour the sieved flour immediately and mix it quickly with an egg beater.

    Pour the sieved flour immediately and mix it quickly with an egg beater.

  14. Home Cooking Recipe: The mixture was heated again with a medium heat, and while being pressed down with a doctor blade, the mixture was stirred for 1 minute.

    The mixture was heated again with a medium heat, and while being pressed down with a doctor blade, the mixture was stirred for 1 minute.

  15. Home Cooking Recipe: The material slowly becomes rough but the whole becomes soft. When the material sticks to the bottom of the pot like a film, immediately transfer the material to the small bowl. (Only transfer materials that can naturally hold up, do not force the material that sticks to the bottom of the pot to continue to use.)

    The material slowly becomes rough but the whole becomes soft. When the material sticks to the bottom of the pot like a film, immediately transfer the material to the small bowl. (Only transfer materials that can naturally hold up, do not force the material that sticks to the bottom of the pot to continue to use.)

  16. Home Cooking Recipe: Add about 1/4 of the whole egg liquid while hot (to ensure that the egg liquid is completely dispersed, the protein yolk is evenly mixed) and stir evenly with a spatula. Slowly add the egg mixture and continue to stir. In this step, add about 2/3 of egg liquid.

    Add about 1/4 of the whole egg liquid while hot (to ensure that the egg liquid is completely dispersed, the protein yolk is evenly mixed) and stir evenly with a spatula. Slowly add the egg mixture and continue to stir. In this step, add about 2/3 of egg liquid.

  17. Home Cooking Recipe: Change to an electric egg beater, only one blade, for low-grade mixing. Then add the remaining egg liquid (the egg liquid should not be added all the time, the next part will determine whether the batter status will be added later), and the mixing is smooth.

    Change to an electric egg beater, only one blade, for low-grade mixing. Then add the remaining egg liquid (the egg liquid should not be added all the time, the next part will determine whether the batter status will be added later), and the mixing is smooth.

  18. Home Cooking Recipe: Finally, stir again with a spatula to confirm the softness and hardness of the batter. At this time, the batter should have a gloss. When the blade is raised, the batter will hang on the scraper and the triangle will be drooping. If the batter feels slightly hard at this time, add the remaining egg liquid.

    Finally, stir again with a spatula to confirm the softness and hardness of the batter. At this time, the batter should have a gloss. When the blade is raised, the batter will hang on the scraper and the triangle will be drooping. If the batter feels slightly hard at this time, add the remaining egg liquid.

  19. Home Cooking Recipe: The oven is preheated at 220 to 250 °C. Next, squeeze the batter. Use a 1 cm circular garland to squeeze a dough with a diameter of about 3.5 cm with enough clearance in the middle. Spray water on the dough, then place the biscuit blank on the dough and sprinkle with fine sugar (outside the component). Put in the oven, adjust the temperature to 200 ° C, and bake for 15 minutes. Bake again at 180 ° C for 10 minutes. After coloring, take it out and cool it on the cooling rack. [end-making puff skin]

    The oven is preheated at 220 to 250 °C. Next, squeeze the batter. Use a 1 cm circular garland to squeeze a dough with a diameter of about 3.5 cm with enough clearance in the middle. Spray water on the dough, then place the biscuit blank on the dough and sprinkle with fine sugar (outside the component). Put in the oven, adjust the temperature to 200 ° C, and bake for 15 minutes. Bake again at 180 ° C for 10 minutes. After coloring, take it out and cool it on the cooling rack. [end-making puff skin]

  20. Cut along the centerline of the puff skin or slightly across it. Once again, the Caska sauce is stirred into a squid bag (no need to decorate the mouth) and squeeze into the puff.

Tips:

1. If a baking tray is not enough, squeeze the batter on the baking paper. After the first baking, rinse the baking tray with cold water, then transfer the batter to the baking sheet and transfer it to the baking tray. Secondary baking. 2. If you can't finish it, you can fill it first, and puff skin is frozen. The baked puff skin can be stored for 2 weeks, and the next time it is used, it can be slightly thawed by baking at 150 °C for 1 minute.


Look around:

soup tofu ming taizi durian pizza pumpkin pork bread cake margaret moon cake jujube pandan enzyme noodles fish sponge cake baby black sesame lotus watermelon huanren cookies red dates prawn dog lightning puff shandong shenyang whole duck