Meringue Puffs
1.
Sift the low-gluten flour first
2.
Butter softened
3.
Add powdered sugar.
4.
Stir evenly with spatula
5.
Add sifted low powder
6.
Knead into a smooth dough
7.
Put it into a fresh-keeping bag, roll it into a 3 mm thick rectangle, and freeze in the refrigerator for 20 minutes.
8.
The frozen pastry is pressed into a round pastry with a biscuit mold, and then placed in the refrigerator for refrigeration.
9.
Add the milk, butter, and sugar to the milk pan.
10.
Bring to a boil and bubbling.
11.
Quickly add the sifted low-gluten flour and mix evenly.
12.
Stir until there are no particles
13.
Add the eggs in portions, each time after the eggs are completely absorbed, add the next time, adding small amounts several times.
14.
Raise the scraper until the batter is in an inverted triangle, and put it into a piping bag.
15.
Put it in a piping bag.
16.
Squeeze into the baking tray
17.
Covered with meringue
18.
Bake at 180 degrees in the middle of the oven for 40 minutes.
19.
Whipped cream and powdered sugar, beat to six, distribute and add chocolate sauce
20.
Beat ten
21.
Put in a piping bag
22.
Squeeze the cream from the bottom of the puff
23.
Finished product
Tips:
1. Low-gluten flour should be sifted in advance. Don't wait for the freshly used flour to be sifted.
2. The puff batter must be added a little bit of egg, and finally stirred into an inverted triangle state.
3. The baking temperature should be high and the time should be enough, otherwise it will cause the puffs to shrink and the bottom will be concave.