Meringue Puffs

Meringue Puffs

1. Prepare the ingredients and soften the butter at room temperature in advance. Beat the eggs and set aside. The puff pastry materials are evenly mixed and bagged, then rolled into a cylindrical shape and placed in the refrigerator for later use.

2. Sift the low powder for later use.

3. Put butter, confectioner's sugar, sea salt, and water in a small pot and heat over medium-low heat.

4. After all the butter has melted, turn down the heat when small bubbles appear on the surface.

5. Add the sieved low powder all at once.

6. Use a spatula to mix into a smooth dough.

7. When the dough temperature is about 50 degrees, add a part of the egg liquid. Stir evenly with a spatula.

8. Stir well and then add the next egg mixture. The egg liquid should be added in batches, and you can add a little more at a time at the beginning. When you add it to the end, you have to add it little by little. Until you lift the spatula, the batter is in an inverted triangle shape.

9. Put the batter into the piping bag. Squeeze it on a 12-inch shallow baking pan in Yangchen.

10. Take out the frozen puff pastry and cut into slices.

11. Put the meringue slices on the squeezed batter.

12. Preheat the oven at 200 degrees for 10 minutes, put it in, turn to 190 degrees and lower the heat to 170 degrees and bake for 30 minutes.

13. Bake it out and let it cool. Use chopsticks to make a hole at the bottom.

14. After whipping the whipped cream with powdered sugar, add Oreo crumbles, mix well, and squeeze onto the puffs.

Tips:

1. Sea salt can be replaced with table salt for cooking at home.
2. Pay attention when adding egg liquid to the batter, adding more or less egg liquid will affect the success of the finished product. Be sure to add a small amount of egg liquid in the later stage, and check the state of the batter at any time.
3. The oven has different tempers, so the baking temperature and time are for reference only.