#四session Baking Contest and It's Love to Eat Festival# Strawberry Pastry Big Puffs
1.
Making meringue: mix low-gluten flour and powdered sugar and sift
2.
Put in the butter cubes, no need to soften them
3.
Knead it with your hands and knead it into a strip, wrap it in plastic wrap and put it in the refrigerator to freeze
4.
Making the puff body: Sift the low-gluten flour first
5.
Put pure milk, butter, salt, and granulated sugar in a milk pot and boil on low heat
6.
Pour in the sieved low-gluten flour, mix well, put it on the stove and heat for 30 seconds, stirring constantly
7.
Finally, pour it into a large clean bowl and let it cool slightly. Add the egg mixture to the batter 5 times, mix well, and check the state each time.
8.
Until you pull out the inverted triangle
9.
Put it in a piping bag, I use a 28*28 baking tray, it can be used without oily paper, which is completely non-sticky
10.
Extrude the puffs uniformly, exactly 16, the upper and lower tubes of the oven are preheated at 180 degrees
11.
Take the puff pastry out of the refrigerator, cut into 16 pieces, and place them on the puff body
12.
Put it in the middle of the oven and bake for 30 minutes
13.
After being out of the oven and cooling, you can squeeze the whipped cream directly from the bottom of the puff
14.
It can also be cut crosswise. In short, it is really delicious! Fragrant, crisp, slippery
15.
Finished product
16.
Finished product
Tips:
The amount of egg liquid is not fixed, you can add it slowly at the last time, depending on the state, you can see an inverted triangle
