A Red Yeast Pastry is The Most Pleasant in Autumn-red Yeast Pastry Puffs
1.
Mix all the pastry ingredients together, and the butter should be softened at room temperature
2.
Mix and knead into a cylindrical shape, roll it up with oiled paper and put it in the refrigerator for about an hour
3.
Next, start making puffs: mix the milk, butter and sugar in a container, put it on the induction cooker, heat and stir until it melts and boils
4.
Put the low flour through a sieve in advance, pour in the low flour, and stir evenly until a white bubble forms on the bottom of the bowl, then remove from the heat immediately
5.
When the batter has cooled to about 60 degrees, add an egg and mix well
6.
After stirring, add the next egg one by one until the batter can be mixed into an inverted triangle state (pictured)
7.
Put the mixed batter into a disposable piping bag with a round hole piping nozzle, and then evenly squeeze it into the baking tray, leaving a gap in the middle
8.
Take out the iced puff pastry and cut into thin slices, then cover the squeezed puff body
9.
Put it into the middle layer of the preheated oven, and bake for 15 minutes at 200°C up and down to make it expand and set, then turn the fire up and down to 180°C, and bake for another 15 minutes.
10.
Take out the baked puffs and let them cool, whipped the whipped cream and icing sugar, and then squeeze it into the puffs. You can also cut the tops of the puffs, squeeze the cream into the puffs, and then close the lid.
11.
Finished picture
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Finished picture
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Finished picture
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Finished picture
