Strawberry Chocolate Puffs

Name: Strawberry Chocolate Puffs
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 85g milk; 3 pcs egg; 40g Corn oil; 200g Light cream; 50g Valrhona Strawberry Chocolate; 1g salt; 10g Sugar

by Eyebrow

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

It’s probably been a long time since I made the baking. The puffs that I used to be very good at turned into a large-scale dumping scene this time. I did it at least six times, and they all lost in baking.
For the first time, I added strawberry chocolate to the puff batter. I wanted to make a pink puff, but it didn’t bulge when I baked it. I thought the problem was with the recipe, so the second time I didn’t add chocolate to the batter, it still didn’t. Swell up; I wonder if the baking temperature is too low and the vaporization of moisture is too slow? When the temperature was raised for the third time, the drum was bulging, but it collapsed quickly when turning to low-temperature baking; the fourth high-temperature baking took longer and it was burnt; the fifth time, the batter squeezed was too large It collapsed again; the sixth time it became what it looked like in the photo, but the finished product still collapsed a little bit more than it did in the oven.
Hey, the oil seller is right: He is familiar!

Ingredients

Strawberry Chocolate Puffs

1. This is the material for the puff batter. Milk can be replaced with 80 grams of water, low-gluten flour can be replaced with medium-gluten flour, and corn oil can also be replaced with butter (butter has a stronger milky aroma). Sift the flour 1-2 times.

2. Heat the milk, oil, salt, and sugar in a thick-bottomed pot until it boils. Stir continuously while boiling, and change to low heat when it boils.

3. Pour in the sifted flour and stir quickly, taking care to prevent scalding.

4. All the flour is hot and matured into a dough, and a thin film appears on the bottom of the pot to remove the fire.

5. Spread out the batter after leaving the fire and let it cool. The temperature drops to about 50°C, and it doesn't feel hot to the touch.

6. Beat in an egg and stir with a spatula or chopsticks until the egg is completely absorbed by the batter; beat in another egg and stir until it is completely absorbed; do not add half of the third egg at once, and stir until it is absorbed and see the state .

7. Check the state of the batter: use a spatula or chopsticks to pick up the batter, the batter remaining on the spatula or chopsticks after the batter drips into a triangle shape, as shown in the figure.

8. Put the puff batter into a piping bag. The batter squeezed out of the piping bag is the best, but I was lazy the sixth time I did it, and I used a spoon to scoop the batter directly onto the baking pan.

9. Line the baking pan with greased paper or tarp, squeeze out a hemisphere the size of a ping-pong ball, and smooth the sharp corners with your fingers. The batter dug with a spoon is also dipped in water with your fingers to make it into a smooth hemispherical shape.

10. The oven can be preheated before squeezing the batter. Heat up to 210°C, lower to 180°C, and preheat for 10-20 minutes (20 minutes in the large oven). Put the middle layer on the baking tray, bake for 30 minutes to expand and set, then change the upper and lower heat Bake at 160°C for another 30 minutes to make it crispy.

11. To make chocolate cream, you can make one night in advance. Strawberry chocolate chopped.

12. Put the whipped cream in an egg-beating bowl, heat it over water to melt the chocolate, stir well, cover with plastic wrap and refrigerate for 12 to 24 hours.

13. Place the frozen strawberry chocolate cream on an ice bag, and use an electric whisk to beat until the cream is in the shape of a small sharp angle as shown in the figure, and put it into a piping bag.

14. Cut the puff horizontally and squeeze it into the strawberry chocolate cream filling.

15. It's hot, the cream filling melts quickly, eat it quickly!

16. Favna inspired strawberries, natural and rich, making baking more material

Tips:
Puffs are expanded by using the moisture in the batter to turn into water vapor to expand outward, so high temperature is used at the beginning, and after the puffs are expanded and shaped, the puffs are baked at low temperature and the moisture is dried to make them crispy and won't collapse.
The water absorption of flour is different, the size of the squeezed puff batter is different, the attribute of the oven is different, the temperature and time used will be different, so you can't copy the recipe, and adjust it according to your own situation.
It is strictly forbidden to open the oven door when baking, otherwise it will collapse immediately.
The amount of eggs depends on the state of the batter. Factors such as the water absorption of flour and the size of the eggs also affect the amount of eggs, so do not add them all at once. Each time you add an egg, stir until it is completely absorbed by the batter before adding the next one.
After the puffs are out of the oven, place them on a drying rack to cool, and seal them as soon as possible. Puffs are easy to be damp and become soft. After they become soft, they can be baked in the oven at 160°C for 5-10 minutes to restore crispness.
The filling can be squeezed into the puff before eating. You can squeeze the puff in from the bottom with the puff decorating mouth, or you can cut the puff crosswise and squeeze it in as in the video.