Crispy French Puffs

Name: Crispy French Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 72g butter; 30g brown sugar; 9g Ground peanuts; 40g Low-gluten flour; 50g Puff powder; 50g Hot water; 75g Egg liquid; 200g Casda stuffing

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

There is also half a bag of puff powder. In other words, there are so many puff powders in this bag, and 1/4 of it will bake a full plate. There is half a bag left. I originally wanted to divide it three times into three kinds of puffs. Don't make it so crowded. Then I think about it, just squeeze a little bit, and it will take less effort.
I got a tip from Hollyland a long time ago, crispy French baguette. I couldn't imagine what this thin-looking bar would look like in the end, hoping it would be a thin and slim stick, but it ended in disappointment. The expansion coefficient of this fan is too high, and all the small, small, tall ones that I want will eventually become fat people.
One hundred dense and one thin, half-baked and found that the prepared peanuts were forgotten, so I had no choice but to forget it. I was anxious, and the puffs were reclaimed after they were released, so I could only make do with it. . . . "

Ingredients

Crispy French Puffs

1. Crispy: 72 grams of butter, 30 grams of brown sugar, crushed peanuts, 9 grams, 40 grams of low-gluten flour

2. Soften the butter, pour it into a bowl with brown sugar and mix well.

3. Add low-gluten flour,

4. Mix into a uniform batter.

5. Put it on the plastic wrap and roll it into a thin slice about 0.3 cm thick and 15 cm wide. Refrigerate/freeze in the refrigerator until hard.

6. Take it out, cut into strips about 2.5*15 cm, put in the refrigerator, and refrigerate for later use.

7. Chop peanuts and set aside.

8. Puff pastry: 50 grams of Yixiao baking puff powder, 50 grams of hot water, 35 grams of butter, 75 grams of egg liquid Filling: 200 grams of custard filling

9. Melt the butter in water, add hot water and stir well.

10. Pour the puff powder and mix well.

11. Whisk quickly for 2 minutes with a whisk.

12. Add egg liquid in portions and beat slowly until combined.

13. Turn quickly and beat for 5 minutes.

14. The batter became smooth and delicate and lifted into a pennant shape.

15. Put it in a piping bag,

16. Squeeze it into about 15 cm strips on the baking sheet,

17. Place the prepared crispy crust on the surface and sprinkle with crushed peanuts,

18. Put it in the oven, on the middle level, heat up and down at 160 degrees, and bake for about 25-30 minutes.

19. The puff swells and takes out after setting.

20. Pour the custard stuffing and it is ready to eat.

Tips:
If the crispy batter is relatively soft, you can put it in the refrigerator to harden and then roll it into thin slices.
The ground peanuts can be replaced with other nuts.
Do not open the oven door while baking the puffs to avoid collapse.