Meringue Finger Puffs

Name: Meringue Finger Puffs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 30g Powdered sugar; 60g Low-gluten flour 2; 2g Caster sugar 2; 1g salt; 100g milk; 1 and a half egg; 100g butter; 40g Caster sugar; 150g Light cream; 2 pcs yolk; 15g corn starch

by Greedy cat vip who loves life

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The main feature of the air roasting oven is the air roasting function. This function is similar to an air oven. The built-in fan in the oven allows hot air to circulate around the food, making the color more uniform and saving time. I used the air baking function to bake macarons, finger puffs and shortbread. Except for the macarons, which took 3 minutes longer than usual, the others are much faster than usual. The colors of the three pieces are extremely uniform. I Very satisfied. The amount of recipe is the amount of 2 plates of learn kitchen finger cake mold

Meringue Finger Puffs

1. Cut the butter of the puff pastry material into small pieces and put it in the low-gluten flour, and quickly rub it with your hands.

2. Crumpled up

3. Put it in a fresh-keeping bag, roll the dough into thin slices and put it in the refrigerator to freeze

4. Now make the puff body: Sift the low-gluten flour first

5. Boil butter and milk, caster sugar and salt

6. Pour in low flour and mix well quickly

7. Put it back on the stove and turn it over until there is a layer of film on the bottom.

8. Pour into a clean container to cool slightly

9. Add the egg liquid in 5 times and mix well each time

10. There is a smooth inverted triangle state.

11. Put into the piping bag and extrude finger-sized strips on the mold

12. Take out the meringue from the refrigerator and cut into small strips to cover the batter

13. Changdi air baking oven turns to air baking function 180 degrees preheating for 10 minutes, you can put the puff embryos into the middle of the oven and bake for 33 minutes.