Meringue Puffs (the Strongest Formula for The Thin Top Puff Pastry)
1.
Puff pastry practice:
Cut the butter into small cubes, mix it with sugar and flour, mix well with a kneading technique, and then roll it out in a thick storage bag, the thinner the better! Then put it flat and freeze
2.
Puff practice:
Butter+salt+water, cook on the stove
3.
Bring to a boil and remove from the heat (when it boils, remove from the heat immediately, so melt the butter before boiling)
4.
Sift in low powder and mix well
5.
Put it on the stove again, stir while boiling, and remove the heat immediately when the bottom of the pot comes out of the film
6.
Stir to dissipate heat, add the beaten egg liquid in portions
7.
Until it is delicate and smooth, lift the batter with a spatula, and it will be sharp after falling-put it into a piping bag with a round flower mouth (Sanneng 7066)
8.
Extrude round mounds about 4 cm in diameter one by one in a baking pan. Cut the frozen puff pastry into small cubes with the same diameter as the puff paste, and place it on top of the puff paste. This amount can be squeezed about 22 (the arrangement of the puffs in the baking tray should be arranged in advance, and the principle is to distribute them evenly, so that when the water evaporates during the baking process, the pressure of each part is generally balanced)
9.
After preheating the oven to 190 and 200 degrees (regardless of the upper and lower fire settings), put the baking tray in the middle and lower layer for 15 minutes, change to the upper fire 180 and lower the heat 160 (regardless of the upper and lower fire settings), and continue to bake When the puff swells and cracks, the ditch also changes color, and it can be taken out. This time is 20-30 minutes, depending on the size of the puff and the actual situation.
Tips:
The filling uses vanilla custard cream, the whipped cream is replaced with cream cheese, and a little wine is added, the taste is great! ! !
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