Frog Meringue Puffs

Name: Frog Meringue Puffs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g water; 100g Low-gluten flour; 70g butter; 150g Egg liquid; 2g salt; 25g Powdered sugar; 200g Light cream; Some Colored chocolate; Some Colorful oil

by Angel falling to earth

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Chenchen has become more and more addicted recently. I don’t want to wipe off my makeup every day and keep saying that I still have to try it out? I said that I finished the filming, and then I was so upset that I had to film it again. I have never made meringue puffs. I have made small puffs without meringue before and squeezed the cream. Chenchen and I especially like it for a long time. I didn't make it. Recently I was consuming the cream and wanted to make a meringue puff this time. The finished large filling and the puff pastry are really better than the small puffs. It's satisfying after a bite.
When I was a child, there was a small river in front of my grandma’s house. Whenever it rained, a frog ensemble would be staged in the river. It was very shocking. Later, I rarely heard frogs croaking in the city, and now there is one at my doorstep. He suddenly discovered that at night, I could hear the croaking frogs at home, and I felt very cordial. Just as there was some colorful oil on hand, he made the puffs into a frog shape.
After using Joyoung’s powder for several times, I feel that the temperature is quite even, because the green frog shape is made, although the temperature is not so high, I am afraid that the green will be roasted out of brown. The final product is green and green. Quack quack,
Gua, who's singing is really loud, it's a frog singing. "

Ingredients

Frog Meringue Puffs

1. Prepare the ingredients and sift the flour in advance.

2. Pour water into the pot.

3. Add salt and cut into small pieces of butter.

4. Bring to a boil on fire.

5. Add a small amount of colorful oil and stir evenly and turn to low heat.

6. Pour all the flour at once and turn off the heat.

7. Use a spatula to quickly stir evenly until there are no dry surface particles.

8. Wait until the dough has cooled slightly, then add the beaten egg liquid in portions and mix well.

9. Use a spatula to pick up the falling batter into an inverted triangle shape.

10. Then make meringue dough, soften the butter at room temperature, add powdered sugar and beat with an electric whisk.

11. Sift in low-gluten flour.

12. Add an appropriate amount of colorful oil and stir to form a smooth dough.

13. Take two pieces of oiled paper, roll the pastry dough into a thin sheet, and freeze it in the refrigerator until it is hard.

14. Put the puff batter into a cut piping bag.

15. Squeeze out a round shape of the right size in a baking pan covered with greased paper, a total of about 10 can be squeezed out.

16. Take out the frozen puff pastry and use a small round mousse ring to cut out a round shape and quickly remove it and cover it on the puff batter.

17. The speed should be fast, because the meringue is easy to become soft and cannot be handled, and it needs to be frozen hard again. Cover all the meringues and preheat the oven.

18. Put the puffs in the preheated oven and bake at 17 degrees for about 20 minutes, then lower to 140 degrees and bake for 60 minutes.

19. Whip the cream with powdered sugar.

20. The cream is put in a piping bag, and the chocolate is melted by the insulated water.

21. I don't have a puff mouth, so I used a regular flower mouth to make a hole in the bottom.

22. Use a piping bag to squeeze the cream in.

23. Squeeze eyes on it.

24. The chocolate squeezed into the mouth.

25. Pink chocolate is squeezed on the face.

Tips:
Try not to open the oven in the middle, it will easily collapse when the temperature is uneven, or it will collapse if the baking time is not enough, the puff pastry will also fall down easily, and it will not flatten or lose the puff pastry after being thoroughly dried and shaped. So easy to fall off, lightly press the top with your hands and it will be ready to bake.