The Deliciousness of The Cherry Season-----cherry Puffs
1.
Let's make the filling first. The milk is boiled until it is almost boiling.
2.
Add sugar to the egg yolk and beat until it becomes whitish.
3.
Add low powder and mix well.
4.
Add the milk to the egg yolk in portions, and add the rest after mixing well each time.
5.
The custard is mixed.
6.
Pour the mixed custard into the pot, heat it over medium heat, and stir while heating. It feels thicker and thicker. Turn off the low heat and continue to heat and stir until it becomes a smooth custard state. After it is placed at room temperature Keep in the refrigerator.
7.
Now let’s make the puff pastry. Pour the butter, water, salt and sugar into the pot and heat it over medium heat until the butter melts and boils.
8.
Turn off the heat, pour in the sifted low flour, and keep stirring until the flour and water are completely integrated.
9.
Turn off the heat, stir the flour with chopsticks, and when the batter is not so hot, pour the egg liquid in portions.
10.
Keep stirring until the egg mixture and flour are completely fused, lift the chopsticks, the batter will become an inverted triangle, and will not drip and the state, the puff batter is ready.
11.
Put the batter into the piping bag and squeeze it on the baking tray.
12.
Bake in the preheated oven, cut the baked puffs from 1/3, squeeze the fillings, and add the cherries to start eating.
Tips:
Filling ingredients: 250 grams of milk, 3 egg yolks, 75 grams of white sugar, 25 grams of low powder, large cherries
Ingredients for puffs: 60 grams of butter, 150ml of water, 2 grams of salt, 5 grams of sugar, low powder, 75 grams, 100 grams of egg liquid
Baking: In the lower and middle layer of the oven, first bake at 200 degrees for 10 minutes, then lower to 180 degrees and bake for 35 minutes, and finally simmer for 20 minutes (adjust according to your own oven)
Do not open the oven during the baking process to prevent the puffs from collapsing.
