Compulsory Exam for Mid-level Pastry Workers: Hot Noodles with Puffs

Compulsory Exam for Mid-level Pastry Workers: Hot Noodles with Puffs

1. Put milk, butter, sugar and salt into the mixing bowl (induction cooker + thick-bottomed milk pot can also be used, be sure to use stainless steel thick-bottomed milk pot);

2. Heat and boil with mixing at 100°C and speed 1 for 5 minutes;

3. Pour the sifted flour into the boiled milk paste at one time;

4. (Do not cover the measuring cup lid) 20 seconds, mix at speed 4, take out the mixing bowl, set aside to cool for 5-10 minutes;
PS: Use a wooden spatula/silicone spatula with a thick-bottomed milk pan + induction cooker to quickly stir evenly, and the flour has no particles;

5. Roux after mixing;

6. Weigh the eggs, here because the grass eggs are relatively small, weigh 4, and the actual use is 180g;

7. Take back the mixing bowl and turn the speed to speed 5;

8. At the same time, add eggs one by one through the pot cover hole;

9. Mix at speed 5 and turn the rotary knob to speed 0 after adding the last egg;

10. Finally, mix the puff noodles at speed 5 for 30 seconds;

11. Puff noodles after mixing;

12. Lift the batter with a silicone spatula, the batter has consistency and is inverted triangle △ (if it drips smoothly, the puff noodles are too thin);

13. Take the piping bag and piping mouth;

14. Fill the puff noodles;

15. Tighten the opening of the piping bag (to prevent the puff noodles from overflowing);

16. (Pin baking paper in the baking tray) Use both hands together, use the right hand to force the mouth, and the left hand to help, to mount a flat ball of uniform size (the effect of mounting the puffs is best when the batter is warm);
If you do not add meringue to bake directly, you need to brush the egg liquid on the surface of the puff, and lightly mark the mark with a Western fork (this will be demonstrated separately in the teaching of the swan puff later);

Tips:

1.a. If you use a pan + thick-bottomed milk pan (usually Zwilling), after adding the flour, use a wooden spatula to quickly stir the batter until there are no particles, and adjust the heat to 500w and cook until there is a thin layer on the bottom of the pan. The bottom of the batter is enough; b. After the batter has cooled down a little, pour in 1/2 egg liquid at a time and stir evenly, then add the remaining 1/2 egg liquid, stir well, and then add the remaining 1/ 4 (Add a small amount of egg liquid as it goes to the back) and observe until the batter is in the state of step 12;
2. In the tutorial, Xiaomei’s recipe is used, and the original recipe’s water is replaced with milk;