Summer Red Meringue Puffs
1.
55g butter and 35g powdered sugar together
2.
Use a spatula to mix the two evenly (summer butter is easy to soften or even hydrate at room temperature)
3.
Mix and sift in 55g low powder and 10g beetroot powder
4.
Stir until there is no dry powder
5.
Pack it in a fresh-keeping bag/film, make it into a cylindrical shape, and freeze it in the refrigerator until hard
6.
Pour 120g of water into a small pot, add 45g of butter, 3g of powdered sugar and a pinch of salt at the same time
7.
After heating to a boil, remove from the fire
8.
Sift in 65g low-flour and 10g beetroot powder
9.
Stir well
10.
After mixing well, continue to heat while stirring until the water evaporates to a slightly dry state and then remove from the heat.
11.
After the two eggs are broken up, add a small amount to the dough several times
12.
Each time after adding the egg liquid, stir well, almost the state after adding two eggs
13.
The final batter can present an inverted triangle on the spatula
14.
Put the batter into the piping bag and squeeze it on the baking tray
15.
Take out the frozen puff pastry and slice it
16.
Put a piece of puff pastry on a piece of puff body, heat the oven up and down at 180/160 degrees, bake for 18 minutes, wait until the volume expands and then reduce to 150/130 degrees, continue to bake for 15 minutes
17.
Bake it out and let cool
18.
150g whipped cream with 15g powdered sugar and a few drops of lemon juice
19.
Whipped cream
20.
Put the whipped cream into a piping bag and squeeze it into the puff
21.
It's done, you can eat it ^_^
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