[queen's Day] French Stick Puffs that Burst A Girl's Heart

[queen's Day] French Stick Puffs that Burst A Girl's Heart

1. Hull the almond wood in advance, and use a dough roll to roll it into small pieces, and set aside

2. First make the surface puff pastry: soften the butter in advance, add powdered sugar and low-gluten flour, and mix well

3. Continue to knead until the dough is smooth and without particles, cover it with plastic wrap and let it stand for 10 minutes

4. Then make the puff body, put the milk and butter in the pot, heat over medium heat and stir until the butter melts

5. Bring to a boil and bubbling, turn to low heat

6. Pour in the low-gluten flour at one time and stir quickly until there is no dry powder

7. After the flour and water are completely mixed, turn off the heat

8. Let cool slightly, add egg liquid in portions and stir until the batter is absorbed

9. Stir up the batter to form an inverted triangle shape, then

10. Take out the puff pastry dough and roll it into a long strip with a dough roll. Same length as the puff batter

11. Fill the mold with greased paper, squeeze a long strip of batter, plant the pastry into the same size as the batter, and cover it on the surface

12. Then, sprinkle the surface of almond wood pellets

13. Preheat the oven in advance, fire up and down 180 degrees, bake for 40 minutes, the surface is golden yellow

14. After baking, let cool for later use

15. Add powdered sugar to the refrigerated whipped cream

16. Use an electric whisk to whip to wet foam

17. Put the cream in the piping bag, take out a puff and make a small opening at the bottom, squeeze the cream on it

18. A bite full of love

19. Appreciation of finished products

Tips:

My love words:
1: Since the puffs are relatively long, they need to be fixed with a mold, and the batter should be squeezed as evenly as possible so that it will not be deformed during the baking process.