Mini Crisp Balls

Name: Mini Crisp Balls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Whole egg; 40g butter; 80g Low-gluten flour; 30g water; 40g Caster sugar; 10g milk powder

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I have never been willing to try Ms. Meng’s mini crisp ball, because any small and exquisite miniature means that it will take more time. Finally made up my mind, and plan to do only half of the amount to save time. However, there will always be accidents. When I added the egg mixture while talking, I completely forgot to pay attention to the state of the batter. Suddenly, I found that the batter was much softer than Teacher Meng's, and it seemed that he couldn't squeeze it into a round shape in the baking tray like Teacher Meng did. Annoyed in my heart, I quickly thought of remedy. Finally, it was decided to make the whole serving size and no more eggs. At any rate, it was a successful rescue.

Ingredients

Mini Crisp Balls

1. Shortbread dough: 50g whole egg, 80g low-gluten flour, 40g butter, 30g water

Puff pastry dough: 40 grams of caster sugar, 30 grams of butter, 30 grams of low-gluten flour, 10 grams of milk powder

2. Boil water and butter over a low heat, and the butter will melt. Remove from heat, quickly pour in flour, mix into a uniform dough, add eggs in portions, and mix well.

3. The butter is softened, add caster sugar and mix well, pour in flour and milk powder, mix into a uniform dough

4. Put the shortbread dough into a piping bag with a round mouth. Squeeze a small ball about 1-1.5 cm in diameter into the baking pan. Roll the puff pastry dough into a 0.2 cm thick piece, and use a mold to carve out a small circle with a diameter slightly larger than the puff ball

Tips:
Do not add the egg liquid all at once, but adjust the amount according to the batter.
The smaller the size of the crisp ball, the easier it is to bake it crispy.
The larger the area of the puff pastry, the more crisp the taste.