#aca烤明星大赛#puff Pastry

#aca烤明星大赛#puff Pastry

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. Using a 1cm diameter round piping nozzle, put the batter into a piping bag, and squeeze the round batter into a baking pan covered with a non-stick cloth

9. Squeeze a round batter of about 5cm in a baking pan lined with greased paper

10. Add butter softened at room temperature to powdered sugar

11. Whipped smoothly

12. Sift the low-gluten flour and almond flour into the mixed butter

13. Mix it with a spatula, so that the puff pastry dough is ready, put the dough in the refrigerator for 30 minutes (for better operation)

14. After refrigerating, remove about 10g of puff pastry dough, dip a little powder on the dough, and press it into a round piece

15. Then put the disc on the squeezed puff

16. This is covered with meringue

17. Put it in the middle of the preheated oven and bake at 200 degrees for about 30 minutes

18. Time is up, take out the baking tray to cool

19. Whip the whipped cream and sugar

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

21. After the puffs have cooled, poke in the bottom and squeeze in the cream

Tips:

The egg used in the puff dough should be at room temperature. If the egg is too cold, it will affect the quality of the puff finished product. The freshly mixed puff pastry batter is relatively soft and difficult to shape. Refrigerated pastry dough has become harder due to the butter inside, so the dough becomes easier to handle