Name: #aca烤明星大赛#lightning Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 50ml water; 50ml milk; 0.5g salt; 45g butter; 3g Caster sugar; 2 pcs egg; 150g Light cream; 15g granulated sugar; Some chocolate; a little essence; a little Sugar beads

#aca烤明星大赛#lightning Puffs

1. Put water, milk, diced butter, salt, and sugar into the pot together

2. Heat on medium heat until the butter is completely melted and the liquid is completely boiling, turn off the heat

3. Quickly pour in the sifted low-gluten flour and stir

4. Stir into a uniform dough that does not stick to the pan and does not stick to your hands

5. After stirring, put it on a small fire and heat again, stirring continuously for about 1-2 minutes, until a layer of film sticking to the bottom of the pan due to heating appears on the bottom of the pan, and the fire is removed

6. After leaving the fire, continue to stir for a while to allow the dough to dissipate. When the dough cools to the point where it is hot but not hot, add the beaten egg liquid several times in small amounts.

7. Each time you mix thoroughly, add the next egg mixture, and stir until the batter left on the spatula when you pick up the batter is in an inverted triangle shape, so that the puff batter is ready

8. Use the 1cm diameter round piping nozzle to put the batter into the piping bag

9. Squeeze out a long strip in a baking pan lined with greased paper, the length is equivalent to the middle finger

10. I use a brush to stick some egg liquid to smooth it

11. Preheat the oven to 200 degrees, bake the middle layer for about 20 minutes, until the puffs expand and turn golden brown.

12. Take out the puffs to cool

13. Whip the whipped cream and sugar

14. Put the special puff flower mouth into the piping tape bag, and add the whipped cream

15. Poke a hole in the bottom of the lightning puff and squeeze in the whipped cream

16. Melt the various colors of chocolate in water, evenly dip and smear the chocolate on the surface of the puff, and decorate with different colors of chocolate and sugar beads.

Tips:
1. The egg used in the puff dough should be the egg at room temperature. If the egg is too cold, it will affect the quality of the finished puff
2. The step of squeezing in the cream can be after finishing the surface decoration
3. My color is finished by adding flavor after melting white chocolate, red with rose flavor, green with colorful flavor