Chocolate Filled Lightning Puffs
1.
Prepare the materials used.
2.
Put the milk, butter, salt, and sugar in the puff ingredients into the milk pan and heat.
3.
After boiling, add the sifted low-gluten flour, mix it quickly while heating, and stop heating when it is completely free of dry powder.
4.
Put the batter into the mixing bucket of the CM-1500 chef machine, beat and dry until warm, then add the eggs in portions, mix well and absorb before adding again.
5.
Mix the batter until it is delicate and smooth, and it can be pulled up to an inverted triangle shape.
6.
Put the batter into a piping bag, cut a 1.5-2cm diameter opening, and squeeze out about 10cm of batter on a baking pan with oiled paper.
7.
Couss CO-660A player-class oven, select the double-layer baking mode, fire up and down 180 degrees in advance, preheat well, after the preheating is complete, put the baking tray into the upper and lower floors and bake for 30-35 minutes. After baking, the puffs can be placed in the oven for a few minutes and then placed on a grid to cool.
8.
Prepare stuffing materials.
9.
To make the chocolate filling, beat the egg yolks with sugar, add milk and sifted flour, and stir while heating on a low heat until the mixture becomes thick.
10.
To make the chocolate filling, add the chocolate coins while it is hot, stir evenly until it is completely cooled, then add the butter, whipped until it is fully integrated and smooth and delicate, then put it in a piping bag and refrigerate for later use.
11.
Make the surface for the chocolate glaze. Put all the ingredients into a bowl, heat in water, stir until the chocolate melts and become smooth, and then cool for use (about 31°C is the best)
12.
To make a chocolate glaze on the surface, first use a round flower mouth to make a small hole in the bottom of the puff, squeeze the chocolate filling in, and then dip the puff upside down to get the chocolate glaze.
Tips:
1. Due to the difference in the size of the eggs and the degree of gelatinization, the egg liquid needs to be added in batches, depending on the state of the batter.
2. Spray a layer of water on the surface of the squeezed batter to prevent the puffs from bursting.
3. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven. Do not open the oven door in the middle of baking, so as to avoid sudden cooling and shrinking of the puffs and affecting expansion.
