Cream Puff Shortbread Cookies
1.
Put the softened butter and powdered sugar into the basin
2.
After mixing with a rubber spatula, add the egg yolk in two batches
3.
Stir evenly into a delicate butter custard
4.
Add the water in two batches and continue to stir
5.
Become a butter custard that does not separate oil and water
6.
Sift in the cake flour
7.
Stir until there is no dry powder, this is sweet shortbread dough
8.
Take a piece of plastic wrap, put the dough on it, press it into a flat piece with your hands, put it in a baking tray, put it in the refrigerator for 3 hours before using it, if it can be refrigerated overnight, the effect will be better
9.
Roll out the refrigerated dough into a large piece with a thickness of about 5 mm. Use a disc with a diameter of about 20 cm to carve out a round piece. Place it on the greased paper in the baking tray. Make a small hole evenly on the dough with a dining fork. , It is good for roasting to exhaust, mature and not deformed, then put it in the refrigerator and keep it for later use
10.
Let's make the puffs: Sift the cake flour and set aside, beat two eggs into a bowl
11.
Put water, butter, salt, and granulated sugar into the pot and heat it on a low fire. After the butter has melted and foamed, come down from the fire. This step should avoid the liquid boiling to prevent the water from evaporating
12.
Sift in the cake flour and stir vigorously with a spoon
13.
Stir evenly, then put it back on the fire, cook on low heat to remove excess water
14.
After the dough has cooled, the egg liquid is broken up, and gradually added to the dough in 4 times. Stir vigorously and mix well
15.
The batter with the right amount of egg liquid is soft and hard. When the batter is picked up with a wooden spatula, it will slowly fall down in an inverted triangle state.
16.
Take out the shortbread pastry from the refrigerator and use a brush to smear a layer of egg liquid on the outer ring of the pastry
17.
Put a 1 cm round flower mouth into the piping bag, take an appropriate amount of puff batter into the bag, squeeze a circle of puff batter on the outer ring, and squeeze the puff batter in the middle of the cake in a Z shape
18.
Put it into the preheated oven, 180 degrees, middle level, about 30 minutes, the edge of the cake is golden, the puff ring is raised and discolored, and it is ready to be out. The baked cake body and the puff ring are round and bulging, right?
19.
In the process of baking the crust, you can make these small puffs: squeeze the remaining puff batter on the baking sheet oil paper to squeeze out the small puffs with a diameter of 1.5-2 cm, and then dip the dining fork in water on the puffs Press the surface
20.
Put it into the preheated oven, 180 degrees, middle level, about 25 minutes, the surface will be raised, discolored and hardened
21.
Let’s make caramel! 150g caster sugar, 100g water, put in a small pot
22.
Slowly simmer on a low fire. When the surface is full of small bubbles, you can squeeze half of the fresh lemon juice into it, so that the boiled caramel has a viscous shape and can solidify later. If there is no fresh lemon juice, use Fruit vinegar is also very effective as a substitute. The cooked caramel has a beautiful amber color.
23.
Place the small puffs on the puff circle in advance to determine the required quantity; dip the small puffs in the caramel, and then buckle it on the oil paper, the caramel will solidify well after a while
24.
Dip the other side of the small puffs in caramel and place them on the large puff circles in turn
25.
Buckle upside down on the table, press the plate on top, press gently with your hands a few times, let it sit for a few minutes, and use these minutes to whip the light cream
26.
300 grams of cream and 30 grams of sugar into the egg beater
27.
Use an electric whisk to whip the cream at a medium speed, and it can be used for decoration when it has obvious lines and is not flowing.
28.
Take an appropriate amount of whipped cream and spread it evenly in the middle of the cake body
29.
Just use the decorating mouth to make a pattern decoration
30.
It's finally done! I feel that this is really a big project! Full of challenges, but extremely satisfying! The process of making food seems to be better than the food itself!
Tips:
There are many steps, and you must be patient to complete it; when boiling the caramel, you must have a low heat, otherwise the sugar will become bitter if you don’t pay attention; the puff must be baked until it becomes hard and set to be out of the oven, otherwise it will come out It collapsed and couldn't make up.
