Matcha Wheel Puffs
by Pineapple Nana
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put the butter, sugar, milk, and salt into a snow pan, heat and boil, sift in low-gluten flour.
2. After mixing the low-powder evenly, heat it, and keep stirring during the process until a film appears at the bottom of the milk pan. When the temperature is lowered, add the eggs and mix well.
3. Until the batter is lifted, it can appear as an inverted triangle. Put the batter into a piping bag and squeeze it on the baking tray. The flower mouth I use is Xuechu No. 24 eight tooth flower mouth, or you can choose as you like.
4. Bake in the oven at 200 degrees for 10 minutes and turn at 180 degrees for 25 minutes. Pay attention to the coloring, and adjust the temperature of the oven by yourself.
5. As for the oven, spread it out on the drying rack.
6. Filling: After melting the white chocolate, add matcha powder and stir well.
7. Add white sugar to the whipped cream and beat until 7 is distributed. Add matcha paste and continue to beat for a while.
8. Put the matcha fillings into the piping bag.
9. The completely cold puffs were thrown away from the middle.
10. Squeeze the filling on the bottom piece of the puff, cover the patterned piece on top, and decorate.
