1. ACA pink chef machine trial.
2. Let's make the lemon curd first: soak the gelatine in cold water in advance. Beat the egg yolks and eggs together, add the lemon fruit puree, and cook the butter over medium heat until it is thick.
3. Pour it into the container and let it cool slightly, add the gelatin slices that have been soaked in water and then mix well and sieve, and put in the refrigerator for later use.
4. Then make almond crumbs, butter, Taikoo brown sugar, almond crumbs and mix well. Add low-gluten flour and knead into crumbs by hand and put in the refrigerator for later use.
5. Then make the meringue caramel, egg whites, powdered sugar, almond powder, and salad oil, mix well and put them aside in a piping bag.
6. Now only make the puff body of the stick puff, water, milk, salt, sugar, butter, and put them into a small stainless steel milk pot. Bring to a boil on low heat, stir while boiling, the liquid is boiling away from the fire, pour into the sieved low-gluten flour and stir quickly.
7. Reheat for one minute and cook to remove excess moisture from the dough.
8. Pour the dough into the chef's machine and quickly stir the dough to 60 degrees, add the beaten egg liquid in portions.
9. Stir it once and add it to the next.
10. Stir the batter until the scraper is lifted and the batter hangs down into an inverted triangle. Put it in a piping bag. You can use the SN7141 decorating nozzle or directly cut a small mouth for the decorating bag.
11. Extrude a strip about 20 cm in length from the top of the baking pan. The bread I use is made of silicone pads, which can be directly baked into the pan.
12. Sprinkle with the pre-made crumbs, and finally squeeze the meringue caramel. There are no recipes for this meringue caramel. The original recipe I used has, and it really tastes and tastes better.
13. Preheat the oven half an hour in advance. Bring to 210 degrees, lower the heat to 170 degrees and bake until the puffs swell to a height of 5 minutes or more for about 8 minutes. Adjust the heat to 170 degrees and continue baking for about 25 minutes.
14. Now let's whip the cream to 6.7 to distribute.
15. Add the refrigerated lemon curd and mix thoroughly with a tossing method.
16. The lemon cream is super delicate. Put it in a piping bag and keep it in the refrigerator for later use.
17. Bake the French baguette puff and let it cool, squeeze the lemon butter into the eye, and it will be full when it overflows.
18. It's so delicious without stuffing, it's crispy and fragrant.
19. The lemon cream is not sweet at all.
20. Finished product
21. Finished product
Tips:Because the oven temperature is different, the temperature I gave is only a suggestion, adjust it according to your own oven situation, and it must be cooked.