#aca烤明星大赛#casda Sandwich Puffs
1.
Puff ingredients are ready: 60 grams of high-gluten flour, 2 eggs, 125 grams of water, 50 grams of butter, 0.5 grams of salt
2.
Put the butter, water, and salt in a small saucepan
3.
Heat on low heat, turn off the heat after the butter solution is boiling
4.
Pour flour into the solution
5.
Use chopsticks to quickly stir evenly, without dry powder particles, can be placed in a cold water basin to quickly cool down
6.
Put two eggs into a bowl, beat them up, wait for the batter to cool down, pour the egg liquid into it in batches, and mix well
7.
Stir up the egg batter, in an inverted triangle shape, and the puff batter is completed. If it is too thin to be in an inverted triangle shape, sit on the fire again and keep stirring on low heat until the batter reaches the right level; if it is too dry, just sit on the fire. Then add the amount of egg liquid to a satisfactory state
8.
Put a large six-tooth rose flower mouth into a disposable piping bag, and put an appropriate amount of puffs into the bag
9.
Place the flower mouth against the baking tray and press it to squeeze out about 3 cm of raw puffs on the non-stick baking tray.
10.
Put it into the middle layer of the preheated oven, fire up and down at 180 degrees, 15-20 minutes
11.
When the puffs are fully swollen and the surface is golden and light brown, they can be out of the oven
12.
Bake the remaining batter for another plate
13.
Place the baked puffs on the drying rack and let cool thoroughly before processing
14.
Let’s make the custard sauce. The ingredients are 100 grams of butter, 40 grams of egg yolk, 40 grams of caster sugar, 20 grams of low-gluten flour, 200 grams of milk, and 50 grams of light cream: Put the egg yolk and caster sugar into a boiling pot and mix well. Then pour in low-gluten flour
15.
Stir well
16.
Pour the milk in twice and mix it well with the batter
17.
Heat on a low fire, stirring constantly to prevent sticking to the pan, until lines appear, turn off the fire when it becomes thick
18.
Pour in the softened butter and stir quickly
19.
The prepared custard sauce is delicate and smooth, covered with plastic wrap, and cooled in the refrigerator or cooled in a cold water basin for later use.
20.
The black and white chocolate and colored sugar candies for garnish are ready
21.
Dark chocolate into a bowl, melt in water
22.
Take a puff and dip the chocolate melt on the surface
23.
Similarly, the white chocolate is melted with a little milk in water, and the surface of the other puff is dipped in the molten liquid
24.
Place the puffs dipped in the chocolate melt on the drying rack, sprinkle a little colored sugar on the surface, and wait for the chocolate to solidify
25.
A one-time piping bag is filled with an appropriate amount of chilled custard sauce, with a small hole in the bag
26.
Divide the puff into two parts, squeeze in an appropriate amount of custard sauce and serve
27.
good to eat
28.
Do it together
Tips:
The puffs must be fully expanded in the oven and shaped so that the surface appears light brown before they are out of the oven, or after opening the oven door and tapping with your fingers, they are obviously hard, not collapsed or soft, because once the puffs are out of the oven, because the heat is not enough It will collapse, even if you put it back in the oven, it won’t help, so it’s better to use a higher heat than to heat it up. The puffs can use low-gluten flour, medium-gluten flour, or high-gluten flour. If you use low-gluten flour, it will taste better It will be crispier; the custard sauce must be cooled before use; if there is a special spout for puffs, you can directly drill a hole from the bottom to squeeze the custard sauce into the puffs without using a knife to cut into two Half of it; not too much chocolate for garnish. The baking time and temperature of the puffs are adjusted according to your own oven.
