This is a magical dessert that has recently been popular all over the world. It is said that Yuhua has eaten silence, and white light has eaten tears~ It is long enough, straight enough, enough to bring strength, 25cm in length, no matter how picky you are, it can satisfy You ~ it is crisp enough, crisp enough, sweet enough, bit by bit, crispy nut cracked like a starburst burst, soft stuffing light and sweet, just a bite, the feeling of happiness and tenderness instantly surrounds you ~ it is crisp The combination of the skinball puffs, the French bachelor + puffs, the bakery's best-selling fashionable explosion! The crispy skin is covered with fine nut pieces, carefully ground, and sprinkled on the surface of the crispy baguette puffs. It is full of fragrant and fragrant, broken like a starburst~ roasted golden puff pastry is incredible, 2mm The extreme is just right, with a bite, the crispy skin turns into a finely-sweetened sweet sand, the sweetness of powdered rustling, spreads quickly, and fascinates the taste buds. Carefully blended Caska's sauce, delicate and silky, a touch of mellow milk, it is like the melting moonlight of the night, gentle pouring, taste in the mouth, sweet but not greasy, with the meringue, the combination of beads, complement each other.
Crispy part: Add softened butter, fine sugar, and red sugar in the bowl. Stir well with the egg beater.
Crispy part: Add low-gluten flour and mix it with a spatula, then put it in the refrigerator for about 20 minutes.
Puff paste: First, pour water, milk, butter, sugar and a little salt into the pot. Boil the milk until it boils, and melt the butter. Turn off the heat after boiling.
Puff paste part: Add the high-gluten flour and low-gluten flour after sieving, add in small portions, stir while adding, add all the ingredients, stir and mix until the powder-free state.
Puff paste part: Then continue to open the pot with minimum heat, stir while cooking, until the bottom of the pot forms a film and turn off the fire.
Puff paste part: After the fire, use the thermometer to test the paste below. We let the batter cool down to about 55 degrees to add the egg. The egg must be at room temperature. While adding it, beat it with a whisker at medium speed. Do not overdo it. Here, we especially emphasize that when adding novices and eggs, we must add one by one. It cannot be added at one time, because the humidity and temperature and the technique will affect the state of the batter. The best state of the batter is to lift the scraper into an inverted triangle and stretch 3.4 cm. drop.
Puff part: Put the puff paste into the flower bag with the largest round mouth, pad the pad on the baking plate, hold the hand when squeezed, squeeze the strip about 20 cm, then the interval is 4 to 5 cm. Squeeze another one until it is full of baking pans.
Puff part: Sprinkle a little low powder on the silicone pad, take out the crispy part from the refrigerator, pry open the crispy dough, pour it into a uniform piece of length more than 20 cm, thickness 0.2 cm, cut the crispy skin with a knife The width is cut according to the width of the puff batter, then spread it onto the puff paste to cover the puff paste, apply a layer of whole egg liquid on it, and evenly sprinkle the peanuts.
Puffs are baked, the oven is preheated for 15 minutes or so, and the home oven is fired 170, fired at 160 degrees, and baked for 45 to 50 minutes. (depending on individual oven conditions)
Vanilla filling: Pour fine sugar 2, egg yolk, corn starch and low-gluten flour into the egg bowl and beat evenly with egg.
Vanilla filling part: Prepare another pot to pour milk and fine sugar 1. The vanilla pod is cut from the middle to remove the middle seed and milk mixture, heat and boil on low heat, stir while cooking.
Vanilla filling: Pour the boiled milk into the egg yolk paste, stir while stirring, pour it evenly and then pour it back into the milk pan. Heat it on low heat and boil it until thick.
Vanilla filling part: Prepare another bowl of softened butter, stir it evenly with the egg beater, add the vanilla paste cooked in front, then mix the two evenly with the egg beater, then add the light cream and continue to stir slowly. Beat evenly, add a little lemon juice and whipped evenly.
Assembling the puffs: Use a circular garland to poke the small holes in the back of the puffs in three sections, and put the puffs into the squid bag. Use the puffs or the round mouth to squeeze the puffs directly. A good crispy baguette puff is best served immediately.