Meringue Puffs Lightning Puffs Swan Puffs
1.
Let's make the meringue first. Ingredients: 75 grams of butter, 90 grams of caster sugar, 20 grams of almond flour, and 66 grams of low-gluten flour. Pour all into a large bowl and mix the flours evenly;
2.
Knead the butter and flour into coarse grains, and then knead it into a moist butter dough; prepare a large sheet of plastic wrap, or use a thicker plastic bag; put the dough between the plastic wrap and press it with your hands first Into a pie, roll it into a thin, large piece with a thickness of 1-2 mm. Don't make it thick, otherwise it will affect the growth of the puffs; put the rolled butter crust on the tray and put it in the refrigerator to harden. Use; this amount is relatively large, you can make dozens of them, if you don't use it up, you can wrap it in plastic wrap and store it in the refrigerator, and then take it out before using it to warm up;
3.
Now to make the basic puffs, ingredients: 175 grams of milk, 70 grams of butter, 3 grams of salt, 6 grams of sugar, 55 grams of cake flour (low-gluten flour), 50 grams of bread flour (high-gluten flour), 4 eggs . The material is ready to be weighed;
4.
Put milk, butter, salt, and sugar in a non-stick cooking pot. It is better to use an electric ceramic stove or an induction cooker. If you use an open flame, it is better to add a thick iron piece between the fire and the pot and keep the fire low;
5.
Boil on low heat first, melt butter, salt, and sugar, then turn to medium heat and boil. After boiling, the froth will rise up for 5 seconds, then remove from heat immediately;
6.
Pour cake flour and bread flour into the milk melt and stir quickly;
7.
Put the pot back on the electric ceramic stove, continue to heat it over a medium-to-low heat, and stir for 1 or 2 minutes; in many tutorials, stainless steel pots are used, so you will see a film on the bottom, which is fine; The non-stick snow pan I used has no film. Don’t fry it for too long. Just watch the dough shape and shine;
8.
The dough can be placed in a pot to cool, or it can be placed in another large basin to facilitate heat dissipation;
9.
When the hand feels lukewarm when the temperature is below 60 degrees, add the beaten egg liquid into the batter in batches; you can add more at the beginning, and add a few more times later; the eggs in the material picture only appear 3, but actually used 4 and a half; use a spatula to pick up the batter, the batter slowly falls down, in an inverted triangle shape, and the edge of the batter is basically smooth and non-jagged, the puff batter is ready;
10.
The flower mouth for making puffs can be chosen as you like, round mouth or flower-shaped mouth is available; the puffs baked out of the household oven swell relatively large, so the flower mouth should be medium-sized; let’s make a few lightning puffs first Fu, learn to cook’s puff baking tray, directly drop the batter naturally, and then walk to the other end at a constant speed, press down slightly at the end, and lift it up again, you can dip your fingers in a little egg jelly to make the extra tip;
11.
Squeeze another round plate, although it is squeezed out with flower teeth, but the texture will be very beautiful after baking; take out the meringue dough that has been hardened in cold storage, and use a slightly smaller flower than the round puff. Carve a disc in the mouth;
12.
Place the puff pastry sheet on the round puff and press it lightly to make the contact area with the puff a little larger;
13.
The air stove I use can preheat the oven to 210 degrees, up and down; you can brush a layer of egg liquid on the surface of the lightning puffs, so as to prevent cracking during baking; send two plates of puffs into the air oven, and set the temperature Adjust to 180 degrees, fire up and down, first for 10 minutes; then turn to 160 degrees for 20 minutes; if you use an ordinary household oven, it can be preheated to 210 degrees. After the puffs are delivered, turn to 200 degrees for 10 minutes, and then 180 degrees for 25- 30 minutes;
14.
Use the remaining batter to make a few swan puffs and ball puffs; the swan puff starting point slightly press the flower mouth to make the head slightly larger, and squeeze it backward at a constant speed while lifting it up to make the tail smaller; These are longer, the swan body is slightly longer to be beautiful)
15.
Put the squeezed puffs into another ordinary oven. In fact, all three pans can be put into the air oven. I just want to make a comparison. It turns out that the effect is the same regardless of the air oven or the ordinary household oven. ；
16.
Put the remaining batter in the piping bag, cut a small opening at the front of the bag, and squeeze out a 2-shape on a baking pan covered with greased paper. Both the forward and reverse directions are ok. Squeeze a little more batter on the top to make a swan head; Put it in the preheated oven, first raise the hair at 200 degrees to set the shape, then turn to 180 degrees for 10 minutes, and then turn to 160 degrees for 10 minutes; because the neck is thin, it is best to watch it all the way, the color is heavy and the shape is completely set , Can be simmered for one minute before baking;
17.
Lightning puffs and ball and meringue puffs baked at the same time in the blast furnace;
18.
This is a puff baked in an ordinary oven.
19.
Divide the cool spherical puffs into two horizontally. Look, the inside is empty, very successful;
20.
The swan's body is divided in half at 1/3, and the upper part is divided into two into wings;
21.
Use a small flower mouth with a pointed head to drill a few small eyes at the bottom of the puff, squeeze the filling from here to fill the puff, and it is still intact from the outside;
22.
Make various shapes as you like and squeeze in the chef's cream filling;
23.
It can also be topped with jam or decorated with colored sugar.
24.
Full basket of puffs
25.
Drill holes from the bottom to squeeze the filling in, and decorate the surface
26.
The meringue puffs are delicious and beautiful, and the outer skin is crispy and sweet
27.
The little swan is also very cute
Tips:
Low-gluten or high-gluten flour can be used to make puffs, but the taste is slightly different. The key to the success of the puff lies in the process of making and baking the batter. The batter must be blanched and fried thoroughly, so that it has sufficient expansion force; the baking temperature is first high and then low, and the temperature is slightly lower after expansion and setting. Adjust the actual temperature according to the situation of your own oven. Do not open the oven door in the middle. Once the heat was gone, the puffs couldn't be recovered anymore. For more food, please pay attention to my public account: Meggy's gourmet kitchen. The chef's cream filling did not specifically take pictures of the finished product. There are detailed process diagrams and recipes, which can be found in the official account.
