Zero Failure Meringue Puffs
1.
Prepare the ingredients for the meringue first, and the butter will soften at room temperature in advance
2.
Mix butter and powdered sugar until fine
3.
Sift in low-flour flour, turn up from the bottom, press down, and mix until there is no flour.
4.
Use a fresh-keeping bag to shape it, and shape it into a cylindrical shape according to the size of the puff you made. Keep it in the refrigerator to make it firmer, easy to cut, and it’s not too hard.
5.
Prepare the ingredients for the puffs, soften the butter at room temperature in advance, and preheat the oven in advance
6.
Put the milk, butter and sugar in the milk pan and mix well
7.
Heat to boiling
8.
After boiling for 1 minute, add sifted low-gluten flour
9.
Stir quickly until there are no particles and the bottom of the pot is a little gelatinized, then turn off the heat
10.
Beat all the eggs into the bowl first, add the batter one by one, and quickly stir evenly after each addition. When adding the third one, add an appropriate amount to observe the viscosity of the batter.
11.
Finally, lift it into an inverted triangle and mix until the batter is shiny and smooth, and the consistency is just right.
12.
Put in a piping bag
13.
Squeeze out evenly on the bakeware, squeeze vertically upwards, plump and thin at the bottom (if the bakeware is non-sticky, spread greased paper)
14.
The puff pastry is slightly firm after being refrigerated and is easy to cut and use. If it is very shredded, you can put it to warm up first, and then cover the squeezed puff
15.
Put it in the preheated oven, and bake at 200 degrees for 20 minutes, and at 180 degrees for 25 minutes. Finally, the color can be covered with tin foil.
16.
It's ready to be eaten with fillings. The filling in the puffs; the filling with custard sauce or whipped cream and powdered sugar is also very light, very good
Tips:
1. The pastry should be prepared in advance and placed in the refrigerator
2. Don't open the oven during the baking process, otherwise the puffs will shrink
3. Add the egg while the dough is still warm and stir well before adding it a second time, otherwise the paste will become very thin and the puff will not be easy to form
4. Don't make puff puffs too thick
5. I use a PE5459 oven, please adjust the baking temperature appropriately when you use other brands of ovens
