Marshmallow Meringue Big Puffs
1.
Prepare the materials
2.
To make the puff dough: add water, salt and butter into small pieces in the milk pan
3.
Heat on high heat, boil the water in the pot, turn to low heat
4.
Keep the water in the pot slightly boiling, pour all the flour at one time, stir quickly with a wooden spatula, blanch the flour, and form a dough, turn off the heat
5.
Beaten eggs
6.
After the dough has cooled slightly, slowly add the beaten egg liquid to the dough in portions, and keep stirring to fuse the egg liquid and the dough together until the dough reaches the right consistency. Even if you use a wooden spatula to pick up the batter, the batter that slips from the spatula can form an inverted triangle.
7.
Making meringue: softened butter and Fluff marshmallow
8.
Whisk
9.
Sift in the flour, cut and mix evenly to form a squishy dough
10.
Sandwich the dough between two pieces of greased paper, roll it out thinly with a rolling pin, and put the rolled sheet together with greased paper into the freezer of the refrigerator to freeze until hard
11.
Put the puff dough into a table flower bag and squeeze it on a baking sheet lined with greased paper. I squeeze 6 pieces for this recipe
12.
Cut out round dough pieces with a round mold
13.
Cover the cut round puff pastry on the squeezed puff dough, and lightly press it
14.
Preheat the oven at 170°C, fire up and down the middle layer, and bake for about 20 minutes. When the puffs are fully swollen, reduce the temperature to 140°C and continue to bake for 40-60 minutes
15.
After roasting, take it out to cool
16.
After cooling, fill in custard sauce and enjoy.
Tips:
1. The puff pastry dough should be rolled out a little thinner, not thick, so that the effect of the puff pastry is good.
2. After the frozen meringue is shaped, move fast, otherwise the frozen flakes will soon become soft and unable to move.
3. For different ovens, the temperature and time are for reference only, please adjust according to the actual situation of your own oven.
