Pink Puffs

Name: Pink Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Low-gluten flour; 160g butter; 400g milk; 380g egg; 15g White sugar; 4g salt; 3g Red yeast powder; 8g Cranberry Powder

by Yaya Yang Xiaochu

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The mammoth stove J6050 is grilled at the same time, so you don’t have to worry about it. Finally, you won’t worry that it won’t be enough for everyone to eat.

Puff is a sweet food from Italy. Cream, chocolate and even ice cream are wrapped in the fluffy and empty cream dough. Puff is a kind of French dessert that gives people a sense of happiness. It is wrapped with soft cream in the crispy outer skin. With a light bite, happiness is overflowing, and the feeling of being pampered and surrounded by love reverberates in the mouth. "

Ingredients

240g Low-gluten Flour
160g Butter

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400g Milk

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380g Egg

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15g White Sugar

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4g Salt

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3g Red Yeast Powder
8g Cranberry Powder

Pink Puffs

1. Prepare all the materials

2. Mix all the flour together

3. Sieved for use

4. Beat the eggs well and set aside

5. Put butter, milk, sugar, salt into the milk pan

6. Butter, milk, sugar, heat until the butter melts, and boil until boiling

7. While cooking, use a spatula while stirring to prevent the milk from scorching the bottom

8. After boiling, add the sifted low-gluten flour

9. Turn the heat to low, mix the low flour until the dough with no dry flour is smooth, then remove from the heat

10. Put the batter at a temperature of about 60 degrees

11. Add the beaten chicken liquid in portions, and mix until mixed each time before adding the egg liquid again. Pay attention to the state when adding the egg liquid, the water absorption of the flour is different

12. The batter is stirred until the batter is picked up with a spatula and appears as shown in the inverted triangle, which proves that the batter is OK. If the batter is too thin or too thick, it will affect the final expansion of the puff.

13. Use a tall cup to wrap the piping bag to fill the batter. This can be preheated by preheating the air stove at 220 degrees for 10 minutes

14. This recipe squeezed out 120 puffs

15. Send the squeezed puffs into the air furnace at 165 degrees for 20 minutes

16. Wait for the puff to expand and set shape, then adjust the temperature to 140 and bake it until you see that it is about to be colored. During the test, you can not open the air oven to avoid cold shrinkage.

17. The finished product is out

18. Finished picture

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Tips:
1. Add the egg liquid when the batter is still warm
2. When mixing the noodles, add the egg liquid in batches, stir evenly, and then add another time
3. The state of the batter is thin or thick, which will affect the difficulty of forming the puff
4. Remember not to open the door during roasting
5. The filling can be adjusted according to personal preference
6. Due to the different temperatures of the blast furnaces of each family, please adjust this temperature according to your own blast furnace temperature for reference only