Meringue Puffs

Name: Meringue Puffs
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 30G Unsalted butter (puff pastry); 37g Low-gluten flour (puff pastry); 40G Unsalted Butter (Puffs); 60G Low-gluten flour (puffs); 12G Powdered sugar (puff pastry); 1G Salt (puffs); 2G White granulated sugar (puffs); 100G Water (puffs); 2 pcs Eggs (puffs); 200G Light cream; 30G Powdered sugar

by Air-conditioned pig

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Starting to bake and cook food is also because I am a foodie. My husband said that every time I go out to travel, I don’t want to see the scenery but to go to the local to eat delicious food. Actually I don’t want to admit it, but after thinking about it, it’s true. In fact, many Baking enthusiasts have embarked on the road of making their own food because they are an out-and-out foodie!
In fact, I often make puffs, but this is the first time for meringue puffs. I like the crispy and scumming texture. Just like pineapple buns, every bite can not only taste the original puff texture, but also externally. There are crispy meringues, and the soft and crispy feeling is very layered, which makes people eat too much without paying attention.
Anyway, I'm either eating or making food. The road to food is endless.

Meringue Puffs

1. Knead the softened 30G unsalted butter, powdered sugar, and low-gluten flour into coarse particles by hand

2. Then knead it into a smooth dough, put it into a thick cylinder and freeze for 1 hour

3. Mix 40G unsalted butter with white sugar, salt and water, heat it on a low heat until the butter is completely melted, and there are small bubbles around it, then turn to a low heat

4. Heat on low heat until the butter is completely melted, and there are small bubbles around it, then turn to low heat

5. Sift in low-gluten flour and stir until the dough is smooth

6. There is a thin layer of batter at the bottom of the pot and the heat can be turned off

7. After the dough cools a little, add the beaten eggs in portions and mix well

8. Stir the batter until the spatula is lifted and it will look like an inverted triangle

9. Put the batter into a piping bag and squeeze it into small round balls of the same size. The sharp corners on the round balls can be pressed down with a finger moistened with water.

10. Take out the frozen meringue and slice it

11. Cover the sliced meringue on the puff dough. Preheat the oven at 180 degrees, bake for 30 minutes, turn at 160 degrees and bake for 20 minutes. Poke small holes at the bottom of the puffs and squeeze the whipped cream into the puffs.

Tips:
1 When adding egg liquid, the puff batter must be added several times. After mixing well each time, add it to prevent the batter from being too thin. At the same time, being too viscous will also affect the expansion of the puff.
2 Do not open the oven door during the baking of the puffs to avoid air leakage affecting the expansion of the puffs.
3 In addition to adding whipped cream, my personal recommendation is that Chanti sauce tastes better.

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