Puff Ranks The First "contradictory Body" in The Food World

Puff Ranks The First "contradictory Body" in The Food World

1. Use tool: Daogrs S1

2. Puff pastry production: soften the butter.

3. Add the sugar and mix well with a spatula, without whisking.

4. Sift in low-gluten flour and corn flour.

5. Stir it with a spatula to form a dough.

6. Put the dough in a fresh-keeping bag, use a rolling pin to roll it into a thin sheet with a thickness of about 2 to 3 mm, and put it in the refrigerator to freeze.

7. Puff body making: Put milk and butter in a small pot.

8. Bring to a boil over low heat, stir while boiling, turn off the heat, pour in the sieved low-gluten flour, and quickly stir into a dough with a spatula.

9. Continue to heat the dough with low heat until the dough is gelatinized, and mix and press while heating to make it evenly heated.

10. Remove from the fire, add the whole egg liquid several times while beating with an electric whisk to make it fully absorbed by the dough, and then lift the batter into an inverted triangle with a spatula and drop it down.

11. Choose the round mouth piping spout and put the batter into the piping bag.

12. Put greased paper on the baking tray and squeeze out the puff body about 3 cm in diameter.

13. The puff pastry is taken out of the refrigerator, and the round pastry sheet is pressed out with a mold.

14. Put the puff pastry on the puff body.

15. Put the baking tray into the middle layer of the preheated oven and bake.

16. Choose the top and bottom baking mode, and bake at 200°C for 20 minutes.

17. When the batter starts to swell and the puff pastry appears slightly cracked, turn it to 160°C and bake for 10 minutes.

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

19. Custard sauce production: first cut the vanilla pod to take the vanilla seeds.

20. Add the grass seeds and vanilla pod shell together with milk and boil, turn off the heat and simmer for 10 minutes.

21. Beat the egg yolks with caster sugar until the color becomes lighter.

22. Add low flour and cornstarch and mix well.

23. Take out the shell of the vanilla pod, and pour the remaining vanilla milk into the egg yolk batter of step 21 and stir evenly.

24. Pour it back into the pot and heat it over medium heat, stirring constantly while heating.

25. Heat until a thick sauce appears, remove from heat, add butter to melt and stir well.

26. Pour out the bowl, immediately let it cool in an ice water bath, cover the surface of the sauce with plastic wrap, serve as custard sauce, refrigerate for later use.

27. Filling preparation: Take 200 grams of whipped cream and beat to 6 to distribute, add 150 grams of custard sauce and mix well.

28. Put the vanilla custard sauce into the piping bag.

29. Squeeze it into the puff from the bottom of the puff.

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31. Vanilla pods: Vanilla planifoli's pods, also known as vanilla sticks, are a very precious spice. Because of its aroma easily blends with other foods, it is widely used.

Tips:

1. Enough space should be left between the puff bodies to avoid sticking together after being baked and expanded.
2. Increase or decrease the baking time according to the size of the puff.
3. Do not add the whole egg liquid at one time, add it in batches, increase or decrease the egg liquid according to the consistency of the batter.
4. Cover the surface of the prepared custard sauce with plastic wrap to prevent the surface of the sauce from crusting.