Custard Sauce Filled Puffs
1.
A. 【I will make the custard sauce first, because it needs to be kept in the refrigerator for later use. 】Pour 150g of pure milk into the milk pan, then cut out a small piece of vanilla bean pod (if not, add vanilla extract or not.), cut open, scrape into vanilla grains.
2.
Slowly boil the vanilla milk on a low fire, not very boiling. After bubbling slightly, turn off the heat and set aside for later use.
3.
Separate the egg white and yellow, add two egg yolks to the basin and beat with a whisk (manual or electric) with 40g fine sugar until the volume is enlarged and the color is white.
4.
Add the slightly cool and lukewarm milk to the egg yolk batter in portions.
5.
Sift in low-gluten flour. Stir well.
6.
Sift the powdered milk custard into a milk pan and cook on low heat until a thick, smooth paste.
7.
Then let it cool and put it in the refrigerator for later use.
8.
B. [Next, start making puffs. 】Put 40g butter, 40g corn oil, 2.5g salt, 5g sugar and 150ml water into the milk pot, melt the butter over high heat, and boil until boiling.
9.
Turn to low heat, add sifted 100g low-gluten flour, and stir evenly with a wooden spoon. Seeing a white film in the pot, the noodles start to form a dough, turn off the heat immediately when the pot is not sticking.
10.
When the dough cools until it is not hot, beat in an egg and stir evenly with chopsticks. Wait until the dough is completely absorbed, then beat in an egg. Stir well.
11.
Add eggs according to the degree of absorption of the dough. Observe the state of batter hanging on the chopsticks, there is 3~4cm of batter hanging on the chopsticks. When it does not fall, the batter is just fine. Preheat the oven at 210 degrees.
12.
Use a spoon and a pair of chopsticks to scoop out the batter and place it into a baking tray lined with tin foil to shape it. Or put in a piping bag to extrude the flower shape. (I'm lazy... I don't want to put it in a piping bag...)
13.
Bake in the oven at 210 degrees for 10 minutes to allow the puffs to quickly evaporate the moisture. Then turn to 180 degrees and continue to bake for 20 minutes. (My oven is not evenly colored, it looks like I bake it for 25-30 minutes.)
14.
After baking, take it out and cut the puff horizontally with a knife.
15.
Put the iced custard sauce into the piping tube and squeeze it into the gap, or squeeze it into the hole at the bottom of the puff.
16.
Finally, sprinkle the surface of the puff with powdered sugar for decoration. Then you can eat it while it's crispy~~:)
Tips:
1. Be sure to push out the water at high temperature first and then lower the temperature for baking. This way the puff will not collapse.
2. If the puffs are baked right, they won't collapse immediately after they are baked.
3. If you can't finish eating too much, you can put it in a fresh-keeping bag and refrigerate. When you want to eat, take it out and bake it until the skin becomes crispy.
4. The puff filling can also be filled with ice cream, making it more cold and delicious~
