Fruit Puff Making Recipe Sharing
1.
First, we pour water, milk, salt, salad oil, and sugar into a pot and heat it to a boil
2.
Sift the low-gluten flour and pour it into boiling water, mix lightly to form a dough
3.
Turn the heat on and stir the dough vigorously in the pot for one minute to evaporate the excess water and stir until there is a thin film on the bottom of the pot. Place it in a glass bowl and let it cool.
4.
After the dough has cooled down, pour the beaten eggs into the dough in batches. If you pour too much at a time, the dough will be too slippery and it will not be easy to mix well.
5.
Mix the batter with a rubber spatula
6.
After the batter is mixed well, it is a little bit transparent, lift it up with a spatula, and drop it downward
7.
Extrude a strip with a diameter of 8cm on a baking sheet lined with parchment paper. The material will be a little thin. This is normal.
8.
Take an egg and beat it up, and brush a layer of egg liquid on the surface of the puff
9.
After brushing the egg liquid, sprinkle a layer of chopped almonds on the surface of the puff, and sprinkle a little more on the surface. If you sprinkle too little, it will not work.
10.
Preheat the oven at 180°C/170°C, put the puffs into the bake for 25 minutes, and do not open the oven door for the first 15 to 20 minutes. If the oven door is opened, the puffs will collapse and will not expand.
11.
Pour whipped cream and sugar into a glass bowl
12.
Whip the whipped cream at a medium speed to neutral foaming. Don’t whip the whipped cream too fast, otherwise the whipped cream will become very rough, with large pores, and it will not look good when squeezed out.
13.
Take the orange dessert sauce out of the refrigerator and use a hand beater to break it up
14.
Cut the puffs at the 1/3 position with a small saw knife, squeeze a layer of dessert sauce, put a layer of strawberries, squeeze a layer of light cream in a circle, and cover the cut puff skin on the light cream
Tips:
note
1 When we operate in step 3, we must stir until the bottom of the pot has a film, so that the batter will not be too wet, and the puffs will have expansion force.
2 The puffs cannot be exposed to the outside air in the early stage of baking, so the oven cannot be turned on, otherwise the puffs will not expand
