Chestnut Mud Puffs

Name: Chestnut Mud Puffs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Puff Premix; 100g Shimizu; 70g Unsalted butter; 3 pcs egg; Some Chestnut puree; Some Light cream

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Puff (puff) is a western dessert from Italy. Cream, chocolate and even ice cream are wrapped in the fluffy creamy pasta. Legend has it that puffs were introduced to France in the 16th century and were invented by the French queen Catherine de Medici.
Everyone has a headache when making puffs and hot noodles. It is really difficult for novices to know how hot the noodles should be. The puff premixed powder solves this problem. There is no need to iron the noodles at all. After all the ingredients are mixed, they can be put into the oven. If you control the temperature of the oven well, you can successfully make beautiful puffs; it’s too hot, use chestnut puree to make fillings, and they will be delicious;"

Ingredients

Chestnut Mud Puffs

1. Prepare materials

2. Butter melts in microwave oven on high heat for 20 seconds, or heat insulation water melts

3. Stir the butter and water in a container

4. Pour the puff premix powder and stir evenly into a dough

5. Put in the beaten egg liquid in batches, stir evenly with a whisk, each time you put the egg liquid, and then put the egg liquid again after it is completely mixed.

6. Finally, the evenly stirred batter also appears in a triangular state; the inverted triangular batter is a shape to verify whether the puff batter is well blended

7. Put the batter into a piping bag

8. Squeeze into the puff baking tray, you can squeeze it directly into the baking tray, any shape

9. Preheat the oven to 200 degrees in advance, put the baking pan in the middle of the oven, and bake for about 7 minutes. After seeing the batter expand, the temperature will drop to 180 degrees, and bake for 15-20 minutes. After baking, put the baking pan in the oven Simmer for 1~2 minutes; the time and temperature must be set according to the temperament of each oven

10. Add a little whipped cream to the chestnut puree and mix well, the purpose is to adjust the degree of thickness

11. The adjusted chestnut puree should be sieved and put into a piping bag. Cut the puffs in half, squeeze the chestnut puree in the middle, and close the puffs; eat several at once while making them.

12. Melt a piece of milk chocolate, squeeze it on the puff with a piping bag, and decorate it slightly; the chestnut puree is made in autumn and kept in the refrigerator.