Meringue Puffs
by Slightly cool 0520
Favorite
Difficulty
Easy
Time
30m
Serving
5
Meringue puffs, swan puffs
1. Weigh the materials
2. Mix the pastry ingredients, as written in the front, soften the butter, add fine sugar, add 90g of low powder, and mix well, add appropriate amount of ground peanuts
3. Shape it up and put it in the freezer
4. Add water, butter and salt, and boil until boiling. Add the sieved low powder and stir quickly until there is a thin film on the bottom of the pot
5. The stirred batter is cooled to 40 degrees, and the egg liquid is added several times
6. Pull up to form a pennant and it's almost done.
7. Extrude a circle of the same size with a round flower mouth, and cover the sliced meringue. The meringue must be thinner. The puff is too thick and can't rise.
8. Upper and lower fire 170 or upper fire 180 and lower fire 190. The surface can be slightly yellowed after baking, expansion and shaping, and it must be baked and shaped to avoid collapse in the oven.
Tips:The process of putting the egg liquid must be added in multiple times to avoid adding too much. Although it is difficult to add egg liquid and stir, it must be mixed well. I have been too busy recently to upload recipes
