Can do 16 to 18 servings.
[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.
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]
[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.
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.
Add the sifted low-gluten flour and cornstarch to the egg yolk and mix quickly to the overall lubrication.
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.
When it swells down and has a sticky feeling and shines, it stops fire.
Add butter and stir and transfer to a small bowl. (Do not scratch the yellowish stick on the wall)
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]
[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.
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.
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.
Pour the sieved flour immediately and mix it quickly with an egg beater.
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 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.)
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.
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.
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.
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]
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.
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.