Many people in the pastry puff feel very difficult, many recipes on the Internet are also very scary to write, what to turn the temperature, do not open the oven, hot face out, adjust the state or something. I feel very difficult to read. The pros who make puffs often encounter low roast, and the meringue is hard to cut, either broken or thick. It’s small... the heart is broken. Today I want to teach you that you don't need to turn the temperature, how big you can bake up. There is also a way to easily and easily handle the meringue, absolutely beautiful. For the video version, please click https://m.weibo.cn/3443667540/4177386348617272
Prepare all materials
First make the puff portion, milk + sugar + salt + butter, first boil in the pot. (Thick pot is better)
Pour the boiled milk into low powder + cocoa powder, then fast and fast
After pouring, quickly mix the dough,
Prevent sticking, stir well
When the batter is in a dough and the film is on the bottom of the pan, the hot noodles are made. Then let it cool off from the fire
When you are cool, pick two small eggs, break up, add batters in portions, add them first, and then add them.
At this time, it is hard to do it, you can use it manually, or you can mix it with a hand mixer. It is time to show the handmade!
The cocoa powder is highly absorbent and the batter is a bit viscous. If you want to make other flavors, you can replace the cocoa powder. The viscosity of the batter is slightly different. Pay attention to the addition of the egg, and finally let the batter not be too thin.
Start making meringue, cold butter solid, squeeze with your hand, add the powdered sugar and continue to knead into a group, you don’t need to send it.
Add the low powder + cocoa powder and continue to knead the dough.
Into the group of 3 copies, the secret weapon is coming, the dough is two cellophane! Perfect for making thin and even meringue
The rolling pin is thin and even,
Large cake shape, then put it in the refrigerator or freeze it for a while, spare
Puffs, bagging, need a big puff, just squeeze a fat, tall, small, squeeze a small dot, the mouth is slightly larger
Then hit the freshly chilled meringue, use the card to get down, take one, and cover it on the puff. It's that simple and time-saving, you don't have to cut into a cylinder and cut it again. The puffs that are too thick will not grow longer. So it’s thinner and evener.
The puffs are covered in the oven, and the focus is on. The temperature of my oven is 180° and the time is around 25. Everyone adjusts according to their own oven temper. Perfectly baked
The size of the puff is up to you! Do your homework
Puffs do not need to be warmed and can be baked perfectly. The temperature is determined by the temper of your oven. The temperature is not required. The heating inside each oven is different.