Lightning Eclairs with Creamy Yam Stuffing
1.
Ingredients are prepared and weighed; 3 eggs are knocked open and poured into a clean, non-water bowl. You can also break up the egg liquid. The egg liquid weighs 165 grams.
2.
The cake flour is sieved and set aside; preheat the oven, 200 degrees, upper and lower fire, large temperature range, hot air circulation.
3.
Cut frozen butter into small cubes, put it in a small pot with salt, 7 grams of sugar, and water. Heat over medium-low heat and stir constantly until the butter is completely melted.
4.
After the water boils, turn to low heat, pour in all the cake flour, and quickly stir with a silicone spatula. After the flour and water are fused, remove the fire source.
5.
Add the eggs in portions, stir until the batter is fully integrated with the eggs, and then add another time.
6.
Use a silicone spatula to pick up the batter until it is in an inverted triangle shape.
7.
I used a large multi-tooth cookie decorating spout, put the spout into a large decorating bag, put the decorating bag in the measuring cup, pour the puff batter into the decorating bag, and use a hard spatula to push the batter towards the decorating bag. One end of the flower mouth.
8.
Lay the flower bag obliquely, squeeze the batter into the puff baking pan, dip your hand in water and gently press the tip of the puff at both ends of the puff; the square material is baked for 2 pans, and the other pan is kept in the refrigerator. Room, bake another plate after baking.
9.
Put the puff baking tray into the oven, the penultimate layer, 200 degrees, upper and lower fire, high temperature, hot air circulation, bake for 15 minutes, turn 185 degrees, continue to bake for 20-25 minutes until the puff color is satisfactory .
10.
Take out the baked puffs and place them on a cooling rack to cool.
11.
When the puffs are cooled, make the stuffing; contact with the yam mucus will cause the skin to itch. Wear gloves to handle the puffs. Put the peeled and diced yam into a ceramic bowl, put it in a microwave oven on medium-high heat, and bite it for 5 minutes until it is fully cooked.
12.
Press the cooked yam with a spoon, then pour 20 grams of whole milk, whipped cream, and fine sugar into the cooking cup of the wall breaker, start the machine, and whipped for 20-30 seconds to form a paste.
13.
Put the disposable piping bag in the measuring cup, pour the creamy yam filling into the piping bag, seal and twist, and set aside.
14.
Use chopsticks to poke 3 small holes at the bottom of the cooled puffs, cut a small hole in the piping bag to block the small holes at the bottom of the puffs, and squeeze the creamy yam filling into the puffs, and see how much filling is inserted. Personally, I squeezed until the puffs became heavy and saw the puffs bulge slightly.
15.
Squeeze the stuffed puffs and sift them on the moisture-proof sugar and matcha powder for decoration.
Tips:
1. The oven grill I use has 4 layers, you can put the second and third layers for baking, that is, the middle and lower layers can be used; the baking time and temperature are for reference, and adjust appropriately according to the actual oven conditions.
2. The butter does not need to be thawed and softened, it can be used directly; 3 eggs, weighing about 165 grams after removing the shell, just used up; the weight of the yam after peeling is 202 grams.
3. For those who like light taste, the weight of yam can be reduced, and the weight of light cream can be increased or decreased.
4. In order to ensure the crispy taste of the puffs before enjoying, the puffs should be sealed and stored at room temperature without squeezing the filling first, and then squeeze them in when eating.
