Cute Totoro Puffs

Cute Totoro Puffs

1. Prepare the meringue ingredients in advance for later use.

2. The butter is beaten with an electric whisk until there are no particles, and the low powder and sugar are added.

3. Mix into a dough with a soft spatula.

4. Use a rolling dough to flatten around and place in the refrigerator.

5. Take out the refrigerated meringue and cut out a round meringue with the large opening of the decorating mouth.

6. Prepare the ingredients for the puff in advance.

7. Add the milk and butter into the milk pan to boil and turn off the heat.

8. Add low-gluten flour and cocoa powder and stir to form a dough.

9. Let the dough cool to about 60 degrees.

10. Mix the eggs with a manual whisk until the whole egg is liquid.

11. Add the egg liquid in portions, stirring each time.

12. Stir until it lifts and scrapes the batter into an inverted triangle.

13. Extrude the shape on the baking sheet and use a spatula to mark out the Totoro ears.

14. Put the round meringue on the batter and make the chinchilla belly.

15. Preheat the oven in advance, heat up and down at 200 degrees, and bake for 10 minutes.

16. Bring out and let cool for later use.

17. The chocolate is insulated and melted into the piping bag to draw the eyes, beard and nose.

18. Add the confectioner's sugar to the whipped cream with an electric whisk, and beat until dry and foamy.

19. Put the cream in the piping bag and squeeze it into the puff from the bottom.