Perfect Meringue Large Puffs｜less Oil｜detailed Tutorial｜3 Flavors｜original Flavour｜matcha｜cocoa｜summary of Common Questions about Puffs

Perfect Meringue Large Puffs｜less Oil｜detailed Tutorial｜3 Flavors｜original Flavour｜matcha｜cocoa｜summary of Common Questions about Puffs

1. 🌟The original Dutch origin, through the EU, the Netherlands and China organic certification ~ the whole process can be traced! Quality Assurance! It is sold in high-end organic supermarkets in Europe, one of the products accompanying the King of the Netherlands during his visit

🌟No water and salt, no flavor and coloring are added, the milk flavor is rich and mellow, healthy and safe to choose!

🌟Individual packaging box, receive the guarantee that the butter is intact and not deformed, SF Express will be delivered home, more hygienic~

2. Make the puff pastry first~Cut the butter into small pieces in advance and soften at room temperature~

3. Soften to easily poke holes in your fingers

4. Add powdered sugar~

5. Press and mix evenly

6. Sift in low-gluten flour~

7. Press and mix evenly until there is no dry powder ~ into a delicate batter ~
Transfer to plastic wrap~

8. Make it into a cylindrical shape, wrap it up, and send it to freezing~

9. Cocoa flavor ~ The only difference is the low-gluten flour replaced by 4 grams of cocoa powder ~

I'm just here to demonstrate to you, in fact, you don't need to make so many flavors, just choose the one you like best!

10. Matcha flavor ~ the only difference is the low-gluten flour substituted with 4 grams of matcha powder ~

I'm just here to demonstrate to you, in fact, you don't need to make so many flavors, just choose the one you like best!

11. I made all three~ Frozen~

12. Start making puff batter ~ butter + milk + salt + sugar ~

Simmer on medium and low heat until it boils slightly~ What is it?

Take a small bubble and look like you can't open it!

Lihuo~Lihuo~Lihuo~

13. Sift and add low-gluten flour~

14. Stir quickly and evenly until the dry powder disappears~ It's so pretty~

15. Keep going on the stove ~ turn on the minimum fire ~ keep stirring ~ can't stop~

16. It’s about 40-60 seconds, and the time is uncertain, because everyone’s stove is different~ it's probably~ Anyway, keep stirring~ until the batter is smooth and smooth~

[Judging whether it’s hot or not]: How can you handle it~ It won’t stick to the pot~ The side of the pot is clean, but there is a film on the bottom~ This film cannot be easily scraped off

17. Take a closer look at this film~

She must be scalded to death! ! ! ! It's better to burn a little longer than burn it in place! ! ! The dough can only expand when it is completely gelatinized, and it will not grow up if it is not scalded! ! ! ! It’s better to eat egg liquid after blanching it a little bit~ so you can eat it all~

18. Transfer the dough to another pot~the bottom layer of the pot, no! ! No! ! ! Cool for a while ~ almost 40 degrees, probably not hot~

19. At the same time prepare egg liquid, room temperature eggs~~

20. Break up

21. Add it to the batter bowl in batches~At this time, the batter has cooled to about 40 degrees~Be careful not to burn your hands~

Too hot eggs will be cooked 🤦‍♀️~ and the batter will be particularly dry~

22. The egg liquid must be added in portions~Stir well each time~ I think many recipes use a spatula, the spatula is too hard, and it is better to use an electric whisk~~

23. Add the egg liquid in 3-5 times, and stir evenly each time until it is completely absorbed~ Lift and check with a spatula! ! ! ! ! As shown in the figure below~If the state has been reached, but the egg liquid has not been added yet, then don't have the rest! ! ! ! If all the additions are still too dry, then go get a little extra!

24. The batter is lifted and hung on the spatula in a triangle shape ~ 4 cm triangle with smooth edges ~


If the edges are jagged, the batter is too dry~ the puffs are cracked

If you can’t hold it up and keep flowing down, it’s too runny, and the puff will not be puffy~

It's better to dry, and then add some egg wash~ I hope it will be more troublesome~

25. Cooking cup set piping bag～Batter into piping bag～

26. At the same time preheat the oven to 230 degrees ~ at least 15-20 minutes ~ to develop a good habit of preheating ~

27. Dip a round object with flour to make a mark on the plate in advance~a round object with a diameter of about 3 cm~

28. Cut a one-centimeter opening in the piping bag~squeeze it evenly on the baking tray~

When squeezing, vertical baking pan, about 0.5-1 cm, squeeze directly, don't make a circle! ! ! ! ! Squeeze high, don't squeeze flat~ The chassis can't be too big, understand?

29. Look at one from the side~

30. Take out the meringue from the refrigerator~ Divide evenly into 12 portions~ About 7 grams in one portion~

31. Put it on the plastic wrap ~ prepare a scraper ~ use a kitchen knife if you don't have one

32. Cover the cling film~ put the scraper on~ press it with your hands~

33. Round cakes about 3-4 cm in diameter ~ 3 mm in thickness ~

34. Put a little hat on the puff batter~

35. Into the oven ~ middle level

Adjust the temperature to 220 degrees up and down ~ 30 minutes ~ Don't go away, watch! It will expand in about 10-12 minutes~ it will expand to the highest point, and the temperature will be lowered to 180 degrees~ until the baking is completed ✅~ the whole process will be baked for a total of 30 minutes~

❗️If the oven usually has a fierce temper, you can refer to: up and down 210, after expansion, turn up 150, down 180, until the baking is complete

🌟Do not open the door at all! ! ! Open the door and immediately collapse into a pie! ! !

After the time is up, open a crack in the oven door to dissipate heat. After 5-10 minutes of stuffiness, open the door completely and take it out~ Avoid collapse, and the taste will be more crispy

🌟The temperature is for reference only, you still have to adjust it according to your oven’s usual temperament

36. Good?

37. The same goes for Cocoa~

38. The same with matcha~

39. Eat or not?

40. Chubby ~ flat buttocks ~ if the black is still recessed, it must be hot! The fire must not be high, if it is high, the bottom will be concave and cracked!

41. The inside is hollow~ it can be filled with cream~~~~~ A big satisfaction~ When my girl comes back, I will stuff it again, otherwise it will be moisturized by absorbing the water of the cream, and the outer skin will not be crispy~

🌟How to stuff the cream? You can cut the plug, you can poke your ass with chopsticks, and squeeze the cream into the piping bag~

🌟It can be frozen and stored, and you can eat and stuff with cream, so that the taste will be richer~~

🌟You can stuff ice cream, cream, custard sauce, cream with fruit~~~ you like it~

Tips:

🌟The fluffy puff pastry can be filled with different fillings, such as whipped cream, chocolate and even ice cream.

Frequently asked questions about meringue puffs:
1. Cracking: the batter is too dry | the temperature is too high

2. Concave bottom: the fire is too high

3. Collapse: the batter is too thin to squeeze out to be flat｜Insufficient baking, low temperature｜Open the oven door midway

4. Solid, thick skin: the batter is not gelatinized and not cooked completely

🌟The temperature is for reference only, you still have to adjust it according to your usual oven temperament