A Newbie of Meringue Puffs Succeeded (with Custard Sauce)
1.
Making meringue: butter softened at room temperature ā powdered sugar (I always melt it in the microwave and then freeze it in the refrigerator for a while and it will be almost the same as it melts at room temperature)
2.
Stir until there are no particles
3.
Sift in low-gluten flour
4.
Stir it into a dough without visible flour
5.
Put on disposable gloves and squeeze into a ball
6.
Organize into a cylindrical shape! The cross section is about 3 to 4 cm. Don't make it square, or it won't look good. Put it in the refrigerator and freeze for 10 minutes or refrigerate for 30 minutes.
7.
Make puffs: put butter ā milk ā sugar into the pot
8.
Melt on medium heat. After a little bubbling and boiling, turn to low heat and continue heating for 1 minute.
9.
The boiled liquid, turn off the heat, quickly pour in the low-gluten flour and mix, after mixing, turn on the heat while heating and stir for 1 minute. It can be stirred for 5 minutes. You can stir for a while until you can't see the raw flour. Do I understand?
Turn off the heat and pour the flour, mix it evenly and blanch it for another minute. The flour must be evenly blanched, evenly blanched! Even hot! Even hot! Even hot!
10.
The following operations can use an electric whisk
Dry to about 60 degrees, add half (60g) of egg liquid, press with spatula or whisk until absorbed. The amount of inhaled egg liquid and the water absorption of different brands of flour are also different!
ā ļøā ļøā ļøCanāt add it all at once! It's too rare to save! Can't add it all at once! It's too rare to save! Can't add it all at once! It's too rare to save!
11.
[New video added] Small amounts and several times, add a little at a time, press the spatula
12.
[New video added] Add the egg mixture again and continue to stir ā toss and mix evenly, how can you do it by yourself.
ā ļøAttention! ! ! It can be saved if it's thick, just add eggs, but it can't be saved if it's thin! Don't finish adding the egg liquid all at once! Don't finish adding the egg liquid all at once! Don't finish adding the egg liquid all at once!
13.
[New video added] This kind of lump still doesn't work, continue to add egg liquid, or add it bit by bit!
14.
[New video added] This kind of short triangle, continue to add egg liquid, be sure to small amounts several times!
ā ļøDivided, divided! Stir until the batter has increased gloss and is smooth and smooth. Add 10g each time itās done, donāt pour it all at once āļøāļøāļøThe most important thing depends on the state of the batter!
15.
[New video added] Just like in the video, you canāt shake it lightly.
16.
[Successful video for reference] Provided by enthusiastic netizens
17.
[Successful video for reference] The video is just fine. Use a spatula to gently pick up the noodles, and you canāt shake it off gently. Smooth and delicate.
ā ļøā¼ ļøā¼ ļøā¼ ļøā¼ ļøā¼ ļøStop as long as it reaches this state, don't add egg liquid, OK? Canāt you always say that itās thinner? Everyone uses flour to absorb water differently. Mine is just a reference value. I donāt know how many grams of egg liquid you need to use for your flour.āļøā¼ ļøā¼ ļøLearn to see the status for yourself!
18.
Take the meringue out of the refrigerator, slice it, 0.3cm each, if it breaks, warm it up at room temperature and then cut it! This time I cut it very thick, and the puff pastry is also very crisp. In fact, it depends on my preference, I want to cut as thick as I want! Of course you can't cut half and put on the puffs, haha. (At this time, the oven is preheated and heated to 200 degrees and lower to 160 degrees)
19.
Put the puff paste into the piping bag and squeeze it onto the baking tray, be sure to line it with greased paper! ! ! ā ļøPuff puffs must be squeezed from bottom to top, piled up, not one slice! Don't squeeze in circles, pile them up like š¦. Stacked like ice cream, piled like a mountain, not a pie!
20.
If you donāt know how to squeeze the same size, please watch the video. Dip a 4cm diameter lid with flour, and print marks on the non-stick baking pan or greased paper. When squeezing, you can squeeze the same size.
21.
Cover them with small quilts! The puff pastry should be as big as the puff! If the meringue is too heavy! Or too small! Will not work!
22.
Middle level! Middle level! Put it in the preheated oven (200 on the heat and 160 on the heat), the temperature does not change, bake for 15 minutes first! Almost the puffs are grown and shaped! Change the temperature after finalizing!
The puffs grow up and then change the temperature. Change the temperature when you grow up.
23.
Change the heat to 180 degrees, lower the heat to 160 degrees, and continue to bake for 10-15 minutes! It takes about 30 minutes to bake in total, and the temperature depends on your own oven! You have to find out if your oven temperature is accurate. [Note: If you change the temperature, the puff will collapse, immediately adjust the temperature back, the puff will grow up again]]
Don't cool down too much when the oven temperature is low. ā ļøDo not open the oven door during baking. After baking, let it simmer for 3 minutes and then take it out to cool. After cooling, the surface is brittle and hard, and the inside is large. When you need to eat, squeeze custard sauce or other fillings you like from the bottom.
24.
Each one is so cute and fat! Observe the coloring situation in the last five minutes! Once the color is finished, it's ready to be baked!
25.
carry out! Put the puff aside at this time! Don't take it off yet, the bottom skin will break when it is hot, so you must wait for it again! (Now I'm going to make custard sauce)
26.
ćCasta SaucećPrepare 2 egg yolks, 30g white sugar, 15g low-gluten flour, 150g pure milk, put them all in the pot, stir while heating on low heat! Don't be lazy, or you will get confused. It needs to be heated and boiled! How can some cuties just pour them into the cream when they are raw! What I said is not clear enough! My fault, sorry!
27.
Stir until it thickens, prepare a basin of cold water, put the bottom of the pot in a basin of cold water, and cool the custard sauce! Put it in the piping bag and you're done! (Ps: I donāt have cream in the epidemic now, but itās still delicious with cream fillings! Casda sauce is a substitute) [Cream 100ml10g sugarāCasda sauce]
28.
The finished product, do you like it? The meringue puffs just made are super crispy, not as soft as the takeaway cake shop. Homemade is crispy and fragrant! Served with custard sauce! delicious! Throw away the puff n street in the cake room!
29.
Exactly! The meringue made this time is thin!
30.
Exactly! It is delicious with custard sauce~
31.
If you donāt know how to do it, please scan the QR code and block the circle of friends.....Can I still eat you? Also block me. They all like to cook food. Canāt they make you healthy? No one has blocked you. People who donāt post ads and donāt block Moments are preparing for the exam recently.....I wonāt answer the question for now. I will put the code after the exam, sorry.
Tips:
Reasons for failure one, the puff batter is not delicate enough
Reason analysis: 1. The stirring is not sufficient and thorough when heating; 2. The temperature difference between the whole egg liquid and the batter is too large when adding the whole egg liquid
Solution: 1. Mix the flour quickly and fully during the subsequent heating process; 2. The heated batter must be properly cooled, and the whole egg liquid must be returned to normal temperature before mixing with the batter
2. The degree of expansion is too low during baking
Reason analysis: 1. The batter is too thin and squashed by the puff pastry; 2. The batter is too viscous and has insufficient water content
Solution: 1. Because the puff pastry is added, the batter needs to be slightly thicker than ordinary puffs; 2. Adjust the appropriate viscosity according to the tutorial
Three, the puff collapses after being out of the oven
Reason analysis: 1. The baking time is insufficient, 2. The oven door is opened midway; 3. The baking time is not extended
Solution: 1. Increase the baking time until the cracks of the puff are also colored; 2. It is strictly forbidden to open the oven door in the middle, otherwise there will be no regrets. Medicine; 3. Wait 5 minutes after the baking time is up, and then remove it out of the oven
Fourth, the puff pastry cannot form beautiful cracks
Reason analysis: 1. The butter is over softened; 2. The thickness of the puff pastry dough will also affect the cracking state
Solution: 1. Avoid melting the butter; 2. Make sure that the thickness of the puff pastry dough is moderate
Five, the bottom of the puff is sunken
Reason analysis: 1. Insufficient heating at the bottom; 2. The puff batter diameter is too large. Solution: 1. Use greased paper on the baking tray instead of using silicone pads, while ensuring the temperature of the bottom fire; 2. Control the diameter of the puff batter at about 4cm
Sixth, a large hole cannot be formed inside the puff.
Reason analysis: 1. The batter is too viscous; 2. The pre-baking temperature is too low. Solution: 1. The batter needs to be added with an appropriate amount of whole egg liquid; 2. Increase the pre-baking temperature, especially under the fire
Preservation method I used to put the puff batter that was not baked that day into the refrigerator, and it can be stored for 7 days. After thawing, it is not significantly different from the fresh puff batter.
The baked puffs are not eaten up on the day, so they can be stored for 5 days in a fresh-keeping bag. When eating, take out and bake at 180 degrees for 3-5 minutes. Remember to add stuffing when you eat! !
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