Puff Pastry Mushroom Puffs

Name: Puff Pastry Mushroom Puffs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g butter; 30g milk; 30g water; 35g High-gluten flour; 55g Whole egg liquid; 25g Butter (puff pastry); 30g High-gluten flour (puff pastry); 20g Caster sugar (puff pastry); 1g Cocoa powder (puff pastry); 1g Salt-puff pastry; 100g Light cream (with filling); 20g Caster sugar (with filling)

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

#太阳风烤# Changdi CR32KEA trial report-meringue mushroom puffs.
Crispy cocoa meringue, sweet cream filling, plus cute mushroom shape, no need to add coloring, simple, fun and delicious small puffs, more children's favor.

As we all know, the baking of puffs requires very high temperature control, heating uniformity and airtightness of the oven. If the above points are not reached, the puffs will easily not swell, or swell unevenly, or color unevenly. When I first received this solar oven, I found that there was only an upper heating tube, not a lower heating tube, and I was a little worried. I tried this puff today. Practice has proved that the temperature control of this oven is accurate, the wind is strong, the heat in the whole oven is even, the volume of the puff has expanded two or three times, the color is uniform and beautiful, the shell is crispy, and the hollow filling part is large. , It tastes more enjoyable.

Ingredients: 30g butter, 30g milk, 30g water, 35g high-gluten flour, 55g whole egg liquid, 25g butter (puff pastry), 30g high-gluten flour (puff pastry), fine sugar (puff pastry) ) 20 grams, 1 gram of cocoa powder, 1 gram of salt, 100 grams of light cream, 20 grams of fine sugar.

Puff Pastry Mushroom Puffs

1. To make cocoa meringue: Mix frozen butter, high-gluten flour, caster sugar, cocoa powder and salt.

2. Twist the butter with your fingers. The warmth of your hand will slightly melt the butter and bind the various materials together. If the room temperature is too high, the cocoa meringue sticks to your hands. You can put it in the refrigerator for a while

3. Put the pastry dough between two pieces of oiled paper, roll out into thin slices, and set aside.

4. Preheat the Changdi CR32KEA solar oven, select the baking cyclone mode to 200 degrees, and the preheating time is ten minutes.

5. While preheating, make the puff batter: put milk, water and butter in the pot

6. Heat over low heat until the butter is completely melted, and the fused liquid will boil

7. After turning off the heat, pour in the sifted high-gluten flour

8. Use a spatula to quickly grind and mix evenly

9. Continue to turn on a small fire, keep stirring, until the bottom of the pot is crusted, turn off the heat

10. After the batter is off the heat, let it cool slightly, add egg liquid in portions, and mix well

11. Stir it until the batter can pull out a long inverted triangle.

12. Put the batter into a cut-out piping bag, and squeeze out a round shape and a slightly thinner strip on a baking pan covered with greased paper. Leave enough expansion distance between each puff

13. Use the round shape at the end of the piping mouth, slice the puff pastry, and cover it on the puff

14. Put it into the preheated Changdi solar oven, the middle layer, the baking cyclone mode is 200 degrees, about 25 minutes. Don't turn on the oven midway to avoid shrinking when cold.

15. After baking, take it out and let cool.

16. The baked puffs are crispy on the outside and hollow inside

17. Squeeze the whipped cream through the small hole in the middle of the bottom with the piping mouth, and then stuff the long puffs inside to make a puff mushroom.