Crispy Yogurt Fruit Cup

Crispy Yogurt Fruit Cup

1. First make meringue, the ingredients are 24 grams of butter, 36 grams of low powder, and 10 grams of sugar.

2. After the butter is softened, add flour and powdered sugar.

3. Yellow heat is hard to soften at room temperature in winter. You can set the oven in the fermentation mode and put it in for about 20 minutes to soften.

4. Combine the butter, flour, and powdered sugar in the container into a dough and set aside. (The softened butter in winter quickly solidifies and is not easy to clump together. You can sit the container on the hot water during the mixing process to make it easy to mix.)

5. To make puffs, the ingredients are 35 grams of butter, 50 grams of low powder, 2 eggs, and 90 grams of water.

6. Add water to the pot and put butter to melt it.

7. When the pot is boiling, pour the flour, stir quickly to form a dough, turn off the heat. (Be sure to pour the flour in the pot while it is boiling, so that the noodles can be blanched.)

8. Take out the dough from the pot, put it into the container, add the egg mixture several times and stir evenly.

9. Until the batter becomes smooth, lift it with a shovel to form this upside-down triangle. (In the process of blanching the noodles, the time of pouring, the speed of stirring will affect the volatilization of the water, and the amount of egg liquid added will also be different, so add it in multiple times until it becomes smooth. Use a spatula. Just lift it into this kind of upside-down triangle. I haven't used up the liquid of the two eggs here.)

10. Put the egg paste into the piping bag.

11. Cover the baking tray with a layer of baking oil paper, cut the piping bag about 2 cm, and squeeze it vertically downwards evenly into a ball about 3.5 cm in diameter.

12. Spread plastic wrap on the chopping board, put a dough of pastry, cover with a layer of plastic wrap, and roll it into small slices, so that it is convenient to roll it out through the plastic wrap.

13. Divide the dough into 16 evenly.

14. The rolled puff pastry covers the squeezed batter.

15. Preheat the oven at 185 degrees in advance for 2 minutes, put it in the middle of the oven and bake at 185 degrees for 22 minutes.

16. Take out the baked crispy puffs.

17. To make fruit traps, cut fresh fruit into small pieces and add yogurt.

18. Stir well.

19. Take a meringue puff and subtract the top, and put it in the stirred fruit filling.

20. The finished product.

Tips:

1. The batter that I squeezed out here, the prepared meringue puffs are about 5 cm in diameter. If adults eat them, they can also be made in 12 quantities, so the puffs will be larger and the amount of water can be Some more.
2. When squeezing the puff ball, it is best to squeeze it into one at a time, so that the baked puff is not easy to crack.