Koyama Jin-naughty Rock Puffs
1.
Make puff skins. Put milk, water, salt, and white sugar in the pot and mix gently, add the finely sliced butter, heat it with fire [strong], and use a whisk to quickly mix until the butter is dissolved before boiling.
2.
Turn off the heat as soon as it boils, immediately add the sieved high-gluten flour and low-gluten flour to the pot, heat it with fire power [medium] and stir with a wooden spatula to evaporate the water, and the batter sticking to the bottom of the pot will be cleanly separated from the bottom of the pot. .
! ! ! [Note] The moisture must evaporate to the place! Otherwise, it will not be crispy or collapse immediately when it is baked out and let cool!
3.
Move 2 to the basin and slowly add the whole egg liquid and mix until the batter drips slowly when scooped. [When I reached this step according to the full amount operation, the amount was too big and almost impossible to mix o(￣ヘ￣o#)
4.
Lay baking paper on the baking tray, and squeeze batter with a diameter of about 5cm at intervals of 5cm (the diameter of the finished product is about 8cm). If the batter is cold, it is not easy to handle, so squeeze it out quickly while it is hot. Don't squeeze too big in diameter, it will turn into a bun! ! !
5.
Bake in a 200 degree oven for 35 minutes (in order to avoid the bottom is too burnt, you can insert an empty baking pan in the lower part of the baking pan after baking for 10 minutes to insulate), after baking, take it out and put it on the grill to remove the high heat.
6.
Mix Buddysiklim [what dog blood translation ∑( ° △ °|||)︴ and whipped cream for 8 minutes to foam, squeeze it into the baked puff skin into the cut knife mark.
7.
Starting from this step, I will also talk about the Crmè patissiere (Crmè patissiere, a mixture of milk, egg yolk, sugar, corn flour, low flour, and butter) in the puff filling Klimm mousse sauce. Sauce) approach.
8.
This amount can be made a lot...If you only make puff fillings, you can reduce it as appropriate. 500g milk, 90g egg yolk, 105g white sugar, 20g low-gluten flour, 20g corn flour, 1 vanilla bean pod, 25g unsalted butter, 15g salted butter.
9.
Put milk, split vanilla bean pods, a small amount of sugar in the pot, boil it with firepower [strong], and then remove from the heat.
10.
Beat the egg yolks, add the remaining sugar to rub the bottom and mix. Then add the sifted corn flour and low flour, and mix until the dry flour is no longer visible. Then slowly pour 1/2 of the milk boiled in the previous step into the egg yolk batter while stirring constantly.
11.
Strain the mixture from the previous step to remove the skin of the vanilla bean pods. Heat the remaining 1/2 milk in the pot with firepower [strong], and then add the filtered paste mentioned in this step.
12.
When it is heated until it feels thick and heavy, it is reduced to [medium]. In order to avoid burning the bottom of the pot, use a heat-resistant rubber spatula to rub the bottom and mix.
13.
When large foam comes out from the center, turn off the heat, add the cream and mix. Then pour it into the basin and quickly cool it with ice water, cover it with plastic wrap and put it in the refrigerator.
[Please note that the puff filling has not yet been completed in this step! ! ! This is just done Buddy Siklim]
14.
The book says: Puff filling = Badisiklim 720g + 8 to distribute 180g of fresh cream.
The book also wrote: Mix Badisikrim and whipped cream for 8 minutes to foam, squeeze it into the baked puff skin and cut it into the knife mark.
Are there any contradictions! ! ! Is it to be sent first and then mixed or mixed first and then sent! ! ! I personally think it may not be easy to pass after mixing, so... you can figure it out=3=
15.
Um, the final product on the book is like this~
Tips:
The extra puff pastry material is stored in the refrigerator, and the quality does not change for about 1 week. Just defrost it in advance when you need it~
