Meringue Puffs
by Shangjia Baking House
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Soften butter, mix with powdered sugar, mix until fine
2. Add the sieved low powder and mix until there is no powder, reshape it and put it in the refrigerator, make it firmer and easier to cut
3. Preheat the oven, mix the milk, butter and sugar on a low heat until it boils for one minute
4. Add the sieved low powder and mix quickly until there are no particles
5. Beat the eggs into a bowl, add one by one, and add a small amount at the end until they are lifted into an inverted triangle, and mix until smooth
6. Put it into a piping bag, squeeze the puffs about 4 cm apart
7. Remove the puff pastry slices and cover the puffs
8. Heat the middle layer of the oven at 20°C, and bake at 160°C for 10 minutes. Turn to 180°C and bake at 160°C for 15 minutes. Turn on the oven within the first ten minutes. If there is no upper and lower fire, fire up and down 180 degrees for 25 minutes, and observe the coloring in the last five minutes
Tips:Always open the oven for baking puffs. If you don’t eat it right away, you can put it in the refrigerator for a week. When you want to eat it, the oven is 170 degrees for about 5 minutes.
