Meringue Puffs

Meringue Puffs

1. Material A is a puff body formula, and material B is a meringue formula.

2. Puff making steps: prepare the puff materials in advance for later use.

3. Put water, milk, and butter in a pot, heat over medium heat and stir until the sugar and butter melt.

4. Boil until bubbling and turn to low heat.

5. Pour in the low-gluten flour and stir quickly until there is no dry powder. After the flour and water are completely mixed, turn off the heat.

6. Let cool slightly, add egg liquid in portions, stir until the batter is completely absorbed, and stir up the batter to form an inverted triangle shape.

7. Put the batter into the piping bag.

8. Line the baking pan with greased paper and squeeze out a round batter.

9. Puff pastry production steps: prepare the pastry materials in advance for later use.

10. The butter is softened in advance and beaten with an electric whisk until it is smooth and free of particles.

11. Sift in powdered sugar and stir until fully absorbed.

12. Sift in low-gluten flour and knead until the dough is smooth and particle-free, cover with plastic wrap and let it stand for 10 minutes.

13. Take out the puff pastry dough, roll it into a thickness of 0.3mm with a dough roller, and plant it into the same size as the batter.

14. Then cover the puff pastry on the surface of the puff batter.

15. Preheat the oven in advance, fire up and down at 180 degrees, bake for 40 minutes, and the surface will be golden brown.

16. After cooling, squeeze your favorite sauce and serve.

Tips:

1. The puff pastry should be prepared in advance and put in the refrigerator. After the puff batter is made, take it out and cover it.
2. The taste is better after refrigeration.