Meringue Puffs

Name: Meringue Puffs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 125g milk; 90g butter; 115g Whole egg liquid; 20g Powdered sugar; 1g salt

by Leaf's Little Chef

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I have baked puffs twice before, and I always find it cumbersome and it feels difficult to master. I made puffs again today and suddenly felt that it was quite simple, and as long as I mastered the main points, I would definitely not fail. It feels very simple. My family doesn’t like to eat cream very much, so I made meringue today. Although the calories are relatively high, I will be extravagant occasionally. Because of the crispy and sweet taste of meringue, it tastes very delicious even without fillings, one by one. The pastry puffs really make people eat a few more accidentally.
I made a few cream puffs for the baby, but I like to add yogurt, squeezed a little chocolate sauce on the surface, it looks tall and has a sweet taste, and it tastes not greasy. Yogurt is a beauty and weight loss Food, eaten with high calories, is at least psychologically comforting and relatively healthier. "

Ingredients

Meringue Puffs

1. Prepare the raw materials.

2. Add 40 grams of butter and 20 grams of powdered sugar.

3. Sift in 50 grams of low-gluten flour.

4. After kneading the butter into granules, use a spatula to mix and knead it into a dough.

5. Roll it into a cylinder, wrap it with plastic wrap, and freeze it in the freezer of the refrigerator for 15-20 minutes.

6. Pour the milk into the pot, add 50 grams of butter and 1 gram of salt.

7. Heat to a boil and turn off the heat.

8. Sift in 75 grams of low-gluten flour.

9. While heating on a low heat, mix the added flour well until the flour is cooked.

10. Add the whole egg liquid in batches, add a little each time and mix well before adding and mixing.

11. After mixing, the puff paste is rolled up with a spatula, and can pull out an inverted triangle about 4 cm high that is not easy to fall. At this time, the degree of dryness and wetness of the batter is appropriate, and the amount of egg liquid should be added according to the actual situation.

12. The puff pastry material is taken out of the refrigerator and cut into thin slices.

13. Put the puff paste into the piping bag, because the top is covered with meringue, so I use a round flower mouth.

14. Squeeze it evenly on a baking sheet lined with greased paper.

15. Cover each with a piece of meringue material.

16. Put it in the upper middle of the preheated oven, and set the heat up and down to 210 degrees.

17. Bake for about 15-20 minutes, and see that the puffs have swelled to a large enough size. After setting, change to the upper and lower heat, 180 degrees, and bake for 15-20 minutes until the surface turns yellow.

18. After baking the puffs, add cream or yogurt according to your preference, or you can eat them directly.

Tips:
1. Making the puff paste firstly, the batter must be fully cooked. In this process, different people lose different water when making it. So when adding the whole egg liquid, add a little bit of it. Be sure to pay attention to the degree of dryness and wetness. Add it to the right amount. The whole egg liquid of three eggs is prepared. The whole egg liquid of each egg is about 50 grams, and 35 grams are left behind. Therefore, I write 115 grams in the material. This must be added according to the actual situation;
2. Do not open the oven door during the baking process, and be sure to lower the temperature when the puffs are sufficiently stable to bake the puffs.