Bear Puffs
1.
Let's make the batter for the puff body. Put the milk, water, sugar and butter in the milk pan, cook on a low heat until the butter melts, and then cook until the center bubbling for half a minute and turn off the heat.
2.
Cocoa powder and queen low-gluten powder should be sieved in advance, quickly poured into the pot, and quickly mixed with a spatula until there is no dry powder.
3.
Put it on the stove and heat it on a low fire for about half a minute, and keep stirring until a film appears on the bottom of the pan. It is best not to use a snowpan like mine for heating, because the non-stick effect is super good, and there is no film sticking pan at all. At the end, you can prepare one at home to cook instant noodles, rice porridge and baby food supplements, but do not use it to mix batter, as the non-stick effect will affect the judgment.
4.
After seeing the film on the bottom of the pot, turn off the heat and let it cool for 2 minutes. Add the egg liquid to the batter in 3 batches and mix well until you pull it up and the batter of the puff body is ready.
5.
Put the batter into the piping bag, put it in the refrigerator freezer, and refrigerate for at least 1 hour. Do not omit the refrigeration time, which will also affect the success rate of the final puff large vacuole.
6.
Next, prepare the puff pastry on the surface. Pour all the ingredients of the puff pastry into a bowl, knead it into a fine sand shape, knead it into a cylindrical shape, and refrigerate and set aside.
7.
You can prepare the chocolate custard sauce in the middle during the refrigeration time. The custard sauce of this recipe tastes very good, and it also has a smooth taste after refrigeration. Add the egg yolk to the fine sugar and whit it, sift in the cornstarch and mix well.
8.
After the milk is boiled, pour 1/4 into the egg batter, mix well, and then pour it into the milk. Because the heating time is very short, it is recommended to use sterile eggs. The sterile eggs are pasteurized and strictly processed. Cooked eggs contain very few harmful bacteria, so they can be eaten raw at ordinary times. Using sterile eggs to make custard sauce will make it safer for children to eat!
9.
Heat the milk paste on a low heat, and continue to mix it until all the bubbles are bubbling. Then, pour in the chocolate and butter, mix well and melt, and the chocolate custard sauce is ready. Put it in a piping bag and set aside.
10.
Take out the puff batter and squeeze it into the baking pan at a certain distance. First squeeze the big round shape and then squeeze the ears. You can also squeeze the small ears. After baking, use chocolate to stick it on. The shape is more cute and smart. Cut the pastry into thin slices and cover it.
11.
Preheat the oven at 170°C on the top and 185°C at the bottom of the oven. Put the baking tray on the bottom and bake for about 28 minutes before it is out. Remember not to open the oven in the middle to prevent the puffs from shrinking.
12.
The baked puffs are flat at the bottom and hollow in the middle. Just poke a small hole in the bottom to squeeze the chocolate custard sauce into it. It’s super delicious while it's crispy!
13.
You can squeeze black and white chocolate on the surface as nose and eyes. Children love this look! If you want to eat puffs, you don’t need to buy them. You can make them at home with the greedy cat. All of them are hollow, crispy on the outside and tender on the inside. Xiaobai has zero failure.
