Meringue Sandwich Puffs
1.
Prepare the required meringue ingredients, and the butter should be taken out a few hours in advance to soften at room temperature.
2.
Add the powdered sugar to the softened butter and use an electric whisk to beat until it looks like a feather.
3.
Then add the flour, mix well and knead into a smooth dough.
4.
Knead the dough into a cylindrical shape, roll it up with oiled paper, and put it in the refrigerator to keep it frozen, so that the puff pastry is complete, and then ready to make puffs.
5.
Then prepare the ingredients needed for the puff.
6.
Put the milk, butter, and salt in a non-stick pan and bring to a boil.
7.
Then turn off the heat, add the flour, and mix well.
8.
After stirring evenly, turn on a small fire again, stirring continuously, until a layer of film appears at the bottom, at this time you can turn off the fire.
9.
Pour the dough into a larger container and stir for a while. The temperature of the dough drops to hot but not hot, about 60 degrees. At this time, you can add the eggs. Add the eggs in three batches.
10.
Add one-third of the eggs for the first time, mix well and then add the second time, repeat this operation until the third time you add eggs and mix well.
11.
The stirred batter is scraped up with a spatula, and it drips in an inverted triangle shape.
12.
Put the mixed batter into the piping bag, cut a medium round opening with scissors, and squeeze it into the baking pan.
13.
Take the puff pastry you just made and slice it, cut into even slices, and then gently put it on top of the squeezed puff paste, then gently put it on, be sure not to press hard!
14.
That’s it. Put it in the oven and bake for 30 minutes. At first, bake at 210 degrees for 15 minutes, then lower the temperature to 180 degrees and bake for 15 minutes. It’s almost ready to go out. Don’t turn on the oven in the middle. Gate! Otherwise it's easy to collapse.
15.
After the time is up, don't take it out yet, continue to put it in it for about 5 minutes before taking it out to see how good my bulging is.
16.
Next, we are going to make the puff filling, whipped cream and sugar.
17.
Just pass it this way, then add the right amount of custard sauce and mix well (the recipe of custard sauce will be released later, there is no tutorial in this, because there are too many steps, so it will be released later).
18.
Put the blended sauce into the piping bag and put it in the refrigerator. When you eat it, squeeze it into the puff and you can eat it. It is best to eat it within three days.
19.
The finished picture, the skin is crispy and delicious.
