A Red Yeast Pastry Puff is The Most Pleasant in Autumn

Name: A Red Yeast Pastry Puff is The Most Pleasant in Autumn
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 45g Low flour (puff pastry); 40g Butter (puff pastry); 60g Low powder; 45g butter; 2~3g egg; 400g Light cream; 90g milk; 5g Red yeast rice powder (puff pastry); 40g Powdered sugar (puff pastry); 10g Caster sugar; 50g Powdered sugar

by I love baking

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Puffs are a kind of Western-style confectionery originated in Italy. In France in the 16th century, it was an important role in festival celebrations. Although it does not have a gorgeous appearance, it has a thick heart like a soul, and a layer of red velvet meringue adds to its unique personality. One bite it is warm on the outside and cold on the inside, crisp on the outside and slippery on the inside, so happy that it is so delicious that it bursts into light. What else to consider? Try it now!

A Red Yeast Pastry Puff is The Most Pleasant in Autumn

1. Mix all the pastry ingredients together, and the butter should be softened at room temperature

A Red Yeast Pastry Puff is The Most Pleasant in Autumn recipe

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.

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A Red Yeast Pastry Puff is The Most Pleasant in Autumn

Ingredients

A Red Yeast Pastry Puff is The Most Pleasant in Autumn

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