Lemon Puffs

Name: Lemon Puffs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g butter; 60ml water; 65g High fan; 60ml milk; 1g salt; 5g Sugar; 75g Egg liquid; 60ml Lemon juice; 1 piece yolk; 16g Low powder

by yoyo primary color

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Freshly baked puffs, with lemon-flavored Casta sauce, what kind of enjoyment is that? Call a few friends, form a table with a cup of coffee, and the beautiful afternoon tea starts like this.

Puff raw materials: butter 65g, egg liquid 75g, sugar 5g, salt 1g, milk 60ml, water 60ml, high powder 65g
Lemon curd ingredients: low powder 16g, egg yolk and a butter 8g, sugar 30g, milk 60ml, lemon juice 60ml

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Lemon Puffs

1. Add water, milk, and butter to the milk pot, cook on medium heat, wait for the butter to melt completely, turn on high heat, boil, and turn off the heat immediately.

2. Add the sifted high powder and stir well with a spatula immediately.

3. Turn on a small fire for about 20 seconds, and turn off the fire when you see a thin film in the pot.

4. Let it cool slightly, add the egg liquid several times, and mix well with a spatula each time.

5. Stir until it can fall slowly on the spatula, forming an inverted triangle. (Note that the batter will be a bit solidified when the weather is too cold, and it can be warmed up in warm water)

6. Put the batter into the piping bag and choose a round flower mouth.

7. In a non-stick baking pan, squeeze out a round batter embryo.

8. Dip the back of the spoon with water, and press each batter embryo onto the surface to the same height.

9. Put it in a 200° preheated oven, the second level, about 20 minutes.

10. Lemon sauce method: add egg yolks and sugar and stir well, add milk, add low powder, while stirring, heat over medium and low heat, when it becomes viscous, turn to low heat.
After the powder state disappears, remove from the heat, add butter and stir well, and finally add lemon juice and stir well.

11. Put it in another container and cool with ice water.

12. After the puffs have cooled, cut them from the middle, squeeze the lemon curd with a flower mouth, and cover the top.

Tips:
1. When making puffs, the eggs must be warmed up, remember;
2. The egg liquid needs to be added slowly, remember;
3. When the weather is cold, the batter will become cold, so don't judge the state of the batter, you can keep it under warm water.