Stinky Tofu Cream Garland Puffs

Name: Stinky Tofu Cream Garland Puffs
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 40g milk; 40g butter; 2 pcs egg; 50g Low-gluten flour; 30g Hazelnuts (dried); 80g Stinky Tofu; 80g cream; 50g Mango; 50g chocolate sauce; 18g Sugar; 40g water; 5g ginger

by Smelly Garden Mom

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

[Works of Bai Cui's Fifth Food Contest]
Halloween is the most formal holiday in Western countries except Christmas. All kinds of funny, horrible, exotic and costumes are fun to play. In this beautiful autumn, I also use food to join in the fun. Have fun!
In fact, every time I use the oven to bake, watching the food slowly change in it, the whole process is very pleasant.
The combination of Western super high-value puffs and the stinky tofu that has been circulating in China for thousands of years will shock your taste buds. The appearance is tall, the taste must be unique, and the taste is a bit like blue cheese! Haha, when I took it to the office, a few rushed out and smiled while eating, and a few ran away with their noses covered, this one is the same as durian!

Stinky Tofu Cream Garland Puffs

1. The raw materials are ready, the low-gluten flour is sifted and set aside

2. Water, milk, 10 grams of sugar. Boil the butter with low heat

3. Add the flour and stir quickly with a spatula

4. Continue to stir the batter, and at the same time pour the beaten egg liquid into the batter several times, pour a little each time, stir until it is fully mixed with the batter, and then pour into the next

5. Just pour in the egg mixture while stirring, until the batter becomes delicate and smooth, and the mixing is a bit sour! Pull up with a spatula, there will be an inverted triangle, even if the batter is made successfully in this state

6. Squeeze circles with the puff batter, I squeeze four circles with this amount

7. Brush the egg liquid and sprinkle with chopped nuts

8. 170 degrees 35 minutes

9. Very good coloring

10. The stinky tofu is steamed and ginger shreds are mixed with 10 grams of cream to puree

11. Very delicate stinky tofu filling, 70 grams of cream and 8 grams of sugar to beat and prepare

12. Cut open with a circle around the tip of the knife

13. First squeeze a circle of stinky tofu filling inside and then squeeze a circle of cream filling on the outside. The surface is decorated with chocolate sauce and mango.