Cute Bear Meringue Puffs
1.
Low powder (puff pastry) 24g, butter (puff pastry) 24g, powdered sugar (puff pastry) 20g, high powder (puff) 15g, low powder (puff) 15g, 2 eggs (puff) , Butter (puffs) 20g, sugar (puffs) 1g, salt (puffs) 1g, milk (puffs) 50g
First make the meringue. Mix the butter and powdered sugar evenly, don’t need to whip
2.
Add in low flour and mix well
3.
Put the mixed puff pastry on the plastic wrap, cover it with the plastic wrap, roll it out into thin slices, and put it in the refrigerator for later use
4.
Next, weigh the materials needed to make the puffs
5.
Put milk, butter, salt and sugar in a milk pan, cook on medium heat until there are bubbles
6.
Pour in the low powder, mix until there is no dry powder, continue to heat it on a low heat, keep stirring until there is a film on the bottom of the pan, turn off the heat, and cool
7.
Beat the eggs, add in three times, and mix well with a spatula each time until the batter is lifted up and it looks like a smooth, inverted triangle.
8.
Prepare two piping bags and two round flower mouths of different sizes, put the batter into the piping bag, and squeeze out a large puff to make the bear's head. Here I use Wharton’s 2A flower mouth
9.
Take out the refrigerated meringue, use a biscuit cutter to press out the meringue. The size of the meringue is slightly larger than the squeezed batter. Cover the puff so that the puff can be completely covered by the puff after the puff is expanded
10.
Put the puffs into the preheated oven for baking. Bake at 200°C for 10 minutes, then turn to 180°C and bake for 15 minutes until golden. Don't take it out immediately after baking. Use the remaining temperature of the oven to simmer for three to five minutes to make the puffs more crispy. While baking the first plate, use a smaller round mouth to squeeze out a plate of puffs to make bear ears (I used Sanneng 7064). Use the round end of the piping mouth to press out the puff pastry and place it in the bubble. Fu above. After the first pan is cooked, reheat the oven and bake the second pan
11.
Baked puff finished products
12.
The filling of the second plate starts when it is baked. Cut the vanilla bean pod from the middle with a knife
13.
Scrape out the vanilla seeds and put them in the milk, add about 1/3 of the formula sugar and heat on the fire
14.
Pour the egg yolks into the egg-beating bowl, add the remaining sugar, and stir evenly
15.
Mix cornstarch and low flour, sift into the egg yolk, and stir evenly
16.
Add the heated vanilla milk to the mixture from the previous step and stir well
17.
Pour the mixed solution through a sieve into the pot, stir while heating until it is gelatinized, and a film appears on the bottom of the pot
18.
Remove from the heat, put in the butter, melt with the remaining temperature, stir evenly with a spatula, cover it and put it in the prepared cold water to cool quickly
19.
Whip the whipped cream while it cools, and beat it a little harder
20.
Mix the cooled egg yolk and light cream, and stir well. Then you can put the custard sauce into the piping bag and squeeze it into the bear
21.
Cut the baked small puffs in half, squeeze them into the custard, stick them on both sides of the bear's head to make ears; then use the melted white and black to draw the mouth, nose and eyes, cute bear puffs That's it!
Tips:
1. When squeezing the puffs, you can put the template under the oil paper, so that it is easier to squeeze the same size. I used the glass fiber mat of the baked macaron as a reference.
2. The two eggs in the recipe do not have to be used up. It depends on the state of the batter. The eggs I used are relatively small, so I used nearly two. If it is a large foreign egg, it may only need one.
3. The size of the two plates of puffs is different, and the baking time will also be different, especially when baking small puffs, be sure to pay attention to the coloring, so as not to burn them.
