Groundhog Puff Pastry Soy Milk Puffs

Name: Groundhog Puff Pastry Soy Milk Puffs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Soy milk; 2 pcs yolk; 5g corn starch; 10g Low-gluten flour; 150g Light cream; 40g Caster sugar; 38g butter; 30g Powdered sugar; 90g egg; 1g salt; 90g water; 20g dark chocolate; 20g almond slices

by freesiaa-made

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Make 8-10 puffs.
Soy milk is so hot recently, let’s join in the fun~ The puffs with soy milk cream filling, the taste is more refreshing than ordinary filling, I like it~
Tips

1. The broken soy milk used to make soy milk custard sauce (the soy milk contains soy dregs), if you use filtered soy milk, the amount of soy milk can be reduced by about 10g.
2. The batter of the puff shell must be stir-fried in place, the flour is fully gelatinized, and the egg liquid is added while it is hot. There is an inverted triangle of 2-3cm after lifting the spatula; during the baking process, the oven cannot be turned on and the temperature cannot be lowered, otherwise it will be soaked. Fu will not swell up.
3. The puff crust must be baked in place for enough time and fully colored, otherwise it will collapse after being out of the oven and there will be a wet batter inside.

Groundhog Puff Pastry Soy Milk Puffs

1. [Soy milk custard sauce] This time I used a quick method: put egg yolk and fine sugar in a small pot, beat with egg until the color becomes lighter, pour in the sifted low-gluten flour and cornstarch, stir and mix To no dry powder.

Groundhog Puff Pastry Soy Milk Puffs recipe

2. Pour soy milk, stir and mix well. Turn on low heat, stir quickly while heating, continue to heat for about 1 minute after boiling, turn off the heat after the custard sauce becomes thick and smooth.

3. Cover the surface of the soy milk custard sauce with a fresh-keeping film, and put it in the refrigerator for later use after cooling.

4. 【Puff Pastry】The butter is fully softened at room temperature, and mixed with powdered sugar and low-gluten flour. After mixing until there is no dry powder, knead into a dough.

5. The puff pastry dough is sandwiched between two pieces of baking paper, rolled into a sheet with a thickness of 1-2 mm, and placed in the refrigerator for later use.

6. [Puffs] The eggs return to room temperature. Put water, butter, sugar, and salt in a small thick-bottomed pot and heat it to a boil over medium-low heat.

7. Add the sifted low-gluten flour and turn off the heat.

8. Stir the mixture into a dough without dry powder, turn on a low heat, and stir the dough continuously. Until there is a layer of white film on the bottom of the pan (fry for more than 1 minute, the dough should be fried until gelatinized, so that it can fully expand during the baking process)

9. Cool the dough to a temperature that can be touched. Add the egg mixture three times. Stir while adding. Each time, wait until the egg mixture is completely absorbed by the dough, and then add the next time. Finally, after stirring the batter, lift the spatula, the batter will fall naturally, leaving a 2-3cm upside down triangle (90g for egg wash), and put the batter into a piping bag while it is hot.

10. According to the size of the puff to be made, use a mold to press out a suitable meringue (made 8 puffs, the diameter of the meringue is 5cm)

11. Put baking paper on the baking tray, squeeze out a circle with a diameter of 5 cm (the puffs are spaced about 3 cm apart to prevent them from sticking together after expansion), and put the pastry on the top. Put it in a preheated 190 degree oven, middle level, and bake for about 23 minutes.

12. After roasting, take it out and let it cool for later use. (The puff shells must be baked in place for enough time and fully colored, otherwise they will collapse after being baked and there will be a wet batter inside)

13. Whip the whipped cream 70%, add the chilled coagulated soy milk custard sauce, whipped at a high speed in a mixer until it is smooth and smooth, and put it into a piping bag.