Heart-shaped Puffs
1.
Prepare the ingredients you need and weigh them as needed; weigh the cut small pieces of unsalted butter, 10 grams of fine sugar, and 1 gram of salt, and put them in a non-stick small pot for later use. Cut the pistachio nuts and dried cranberries into finely pieces and set aside.
2.
Next, pour 16 grams of whipped cream and fine sugar into a clean and dry eggbeater, then use an electric whisk until the lines are clear; take a large piping nozzle and a piping bag, and put the whipped cream Put it in, close the mouth tightly and place it in the refrigerator for refrigeration.
3.
Weigh the low-gluten wheat flour, then sift the flour through a sieve for later use.
4.
Knock the cleaned and dried eggs into a bowl, and beat them with chopsticks to make the whole egg liquid. You don't need to use up all the egg liquid, just see the batter state increase or decrease appropriately.
5.
First preheat the oven to 200 degrees; then start to make the puff batter, pour clean water into a small non-stick pan filled with unsalted butter, 10 grams of fine sugar, and 1 gram of salt, then discharge it on the ceramic stove and start with a medium-to-low fire Heat, when the butter is completely melted and the water starts to boil, quickly pour in the sifted low-gluten flour, and stir quickly with egg cream until there are no dry powder particles. Remove the pan from the fire and cool it slightly.
6.
Next, add the egg liquid into the butter batter in portions and add a small amount of it to the butter batter. Use an egg extract or a silicone spatula to stir and mix. When the egg liquid is fully integrated, add it again. Pick up the batter from time to time to check the state until the batter is in an inverted triangle shape. .
7.
Take a large piping mouth and a piping bag, put the piping bag on the measuring cup, and then use a silicone spatula to put the puff batter into the piping bag.
8.
Combine the heart-shaped mousse ring with a non-stick bakeware, and then squeeze the puff batter into a heart shape along the mousse ring, then send it to the middle and lower layer of the preheated oven, and bake at 200 degrees for about 10 minutes. Turn 180 degrees and continue to bake for 20-30 minutes. The temperature and time can be adjusted appropriately according to your own oven.
9.
The baking time for large puffs is longer than that for small puffs to keep the shape. When the baking is finished, the puffs are taken out and placed on the cooling rack to cool.
10.
Use a knife or kitchen scissors to cut the puffs into upper and lower parts, squeeze the whipped cream into the cut of the lower part, then cover the upper part, squeeze the whipped cream on top, and finally sprinkle the chopped pistachio nuts and cranberries Dried berries are well decorated. Keep it in the refrigerator in hot weather.
Tips:
1. Make puff batter. The amount of egg liquid depends on the state of the batter. The baking temperature and time of the oven are for reference only, please adjust appropriately according to the temperature of your own oven.
2. The baking time of large puffs should be appropriately extended, and the temperature should be appropriately lowered. After squeezing in the whipped cream, refrigerate in time to avoid the creaming.
