Lightning Puffs
1.
The puff body is the basis: milk, water, salt and sugar, and a mixture of butter cubes
2.
Boil over medium heat
3.
Turn to low heat after boiling, add low-gluten flour
4.
Use a wooden spoon to stir quickly to mix the flour and water completely, and turn off the heat after mixing into a dough. This step is crucial! Be sure to blanch the flour, which is one of the keys to the success of the puff. After turning off the heat, stir until the dough cools
5.
When the dough cools, add the egg mixture (5 eggs are beaten into the egg mixture). Do not add the egg mixture to the batter all at once, but add it in batches until the puff dough reaches a perfect level of dryness and wetness
6.
Use a spatula to pick up the batter from the puff dough. The batter is in the shape of an inverted triangle and can keep the shape from falling down. It is OK~ This is the second key to the success of the puff.
7.
Put the batter into a piping bag and squeeze out a long finger shape. Pay attention to the ending
8.
The temperature and time of baking puffs are also very important. At the beginning, preheat the oven with a high temperature of 200 degrees, and then bake it at about 190 degrees for 20 minutes, so that the water vapor inside the puffs will explode quickly and the puff dough will expand. After the expansion is finalized, use 170 degrees to dry the moisture in the puffs so that the puffs will not collapse after they are out of the oven. Bake until the surface is brown and ready to go out
9.
To make the inset, please click on the recipe accessories. Add sugar to the egg yolk and beat until the color turns white
10.
Add low powder, cocoa powder, hot milk to the whipped egg yolk
11.
Pour into the pot and heat on low heat, stir evenly, pour the butter until it melts, and the inset is ready. It can be used after the water is cooled down. Hey
12.
After the puffs are completely cooled, use the puff decorating mouth to make two holes at the bottom, insert the decorating mouth into the small round hole, and insert the filling into it.
13.
Melt the dark chocolate and white chocolate over water, dip the dark chocolate liquid on the surface of the puff and place it on the grill to dry. Finally, put the melted white chocolate liquid into the piping bag, cut a small (extra small) "Z" shape to pour the sauce, and the lightning puffs are ready to be a bird
Tips:
(1) The puff dough cooked with flour is one of the keys to the success of the puff.
(2) Use a spatula to pick up the batter from the puff dough. The batter is in the shape of an inverted triangle and can keep the shape from falling. This is the second key to the success of the puff.
(3) The third key is that the temperature and time of baking the puffs are also very important. During the baking process, the oven must not be turned on!
