#aca Baking Star Competition#puff Pastry

#aca Baking Star Competition#puff Pastry

1. Melt 80 grams of butter for meringue and 55 grams of caster sugar in water, and stir until the sugar melts.

2. Sift in low-gluten flour.

3. Use a spatula to mix well into dough. The dough is relatively soft at first, and it will be easier to operate after a while.

4. Put the dough in a fresh-keeping bag, arrange it into a cylindrical shape, and freeze it for about 15 minutes.

5. Sift the 105 grams of low-gluten flour used for making puffs and set aside.

6. Put 75 grams of butter, 170 grams of milk, and 2 grams of caster sugar into the pot and heat until boiling. Turn off the fire.

7. Pour in the low-gluten flour and stir until there are no particles. Turn on the low heat and heat again, and stir while heating until there is a thin film on the bottom of the pan. Turn off the fire.

8. Beat 3 eggs, add egg liquid in three times, stir until the dough absorbs all the egg liquid, and add another time.

9. Stir until the batter is triangular and does not drip. It is not necessary to add all the egg liquid, just to reach the level required for the batter.

10. Put the batter into the piping bag.

11. Spaced and squeezed into the baking tray.

12. Cut the frozen puff pastry into slices about 3mm thick.

13. Cover the puff pastry on the puff batter. Put it in the preheated oven, 200°, middle level, upper and lower fire, and bake for about 20 minutes.

14. Add 5 grams of boiled water to 5 grams of pure coffee powder and mix well.

15. Add 50 grams of chocolate sauce and mix well.

16. Add 30 grams of caster sugar to 300 grams of whipped cream, pass ice water to 8 for distribution, add coffee and chocolate sauce, and whisk to 9 for distribution. The texture of the cream is obvious and it does not flow.

17. Scrape the cream off the edge of the basin with a spatula, and mix well.

18. Cut the cooled puffs with a knife on the side.

19. Squeeze in the right amount of cream filling.

Tips:

The prepared puffs are the most delicious right now.