This recipe is carried from the Korean girl honeykki on YouTube~ It’s great to have a milk tea sauce! Move it up and show it to everyone~ This recipe can make 12 puffs~
First make Earl's milk tea Caska sauce
Three egg yolks plus 50g fine granulated sugar
Mix with egg to the egg yolk
Sift the low-gluten flour and mix it evenly with egg
Put the milk into the pot, put in the tea bag and heat it until it is slightly boiling.
The slightly boiling milk is slowly poured into the egg yolk. Be sure to join slowly, bit by bit, or the egg yolk will be cooked.
Then pour the mixture of egg yolk and milk tea back into the pan and heat it on low heat.
Always stir constantly during heating and heat until the milk tea sauce is thick.
Put the cooked milk tea sauce in a clean container and put on the plastic wrap. The cling film must be placed close to the milk tea sauce and placed in the refrigerator.
Next to make mering
Butter softens at room temperature and presses smooth with a spatula
Add sugar and press evenly
Sift into low-gluten flour and mix well
Put the butter low powder mixture in the storage bag and rub it twice with your hand.
Use a rolling pin to form a sheet, not too thin
Dried meringue in the refrigerator
Put the water butter salt in the pot and heat it
Slightly boiled and sifted into the low-gluten powder
Heat again, stir fry the dough to the bottom of the pan with a thin layer of dough
Stir-fried dough in a clean bowl
Two eggs break up
Add half of the egg liquid to the dough
Add half of the remaining egg mixture and mix well. Repeat the addition of half of the remaining egg liquid until the batter's condition becomes a batter and the batter will slowly drip, forming an inverted triangle on the scraper. (The egg liquid may not all be added)
Batter loaded into the flower bag
Put the batter on the baking sheet of the oil paper
The meringue is taken out of the refrigerator and pressed out of the circle with a cookie cutter
Cover the meringue on the puff batter
The oven is preheated in advance and baked at 180 degrees for 20-25 minutes.
Baked puffs let cool
In the process of cooling, make milk tea sauce. Pour whipped cream into sugar and send it to the grain
Milk tea sauce poured into whipped cream
Beat evenly with an egg beater
Loading the flower bag
Poke a hole in the bottom of the puff and squeeze into the Earl milk tea sauce
Sprinkle with powdered sugar and enjoy it (•́⌄•́๑)૭✧