Ingredients
Butter (for puff pastry) ( 40g ) | Powdered sugar (for puff pastry) ( 28g ) |
| Low-gluten flour (for puff pastry) ( 50g ) | Milk (puffs) ( 86g ) |
Butter (puffs Puffs) ( 38g ) | Low-gluten flour (puffs) ( 52g ) |
Egg liquid (puffs) ( 86g ) | Whipping cream ( 176g ) |
Powdered sugar (for cream) ( 20-30g ) |
How to make meringue cream puffs
2. After the butter is softened, add powdered sugar and mix well until smooth and powder-free.
3.Sift in low-gluten flour and mix with a spatula until there is no dry powder.
4. Place the mixed batter on the protective film and shape it into a diameter of about 3 -4cm cylindrical shape (shape it into a suitable cylindrical shape according to the size of puffs you want to make)
5.Put it in the refrigerator to freeze until it becomes firmer, then cut into thin slices according to the number of puffs.
6.Pour the milk into the pot, add the butter, and cook until it is completely boiling Turn off the heat.
7. Pour in the sifted flour and mix well to form a dough.
Turn on low heat again and keep stirring the dough until a thin film of batter appears on the bottom of the pot, then turn off the heat.
8.Add the egg liquid into the batter several times and mix evenly.Add the next egg mixture.
9.The mixed batter has a delicate luster
10.The batter can be formed into an inverted triangle shape.
11.Put the puff liquid into a piping bag, and cut the front end of the piping bag into a diameter of 1cm Opening
12.Put out the batter about 4cm in diameter on the baking sheet
13.The top of each batter is covered with a puff pastry sheet
14. Preheat the oven to 180 degrees and bake on the middle rack for about 25 minutes, until the puffs are completely expanded and the puff pastry is evenly cracked.Golden brown, take out and cool after baking.
15. Whip the light cream and sugar until lines appear and will not flow.Fill the piping bag with filling Fill the nozzle with cream
16.Poke a hole in the bottom of the puff and squeeze in the cream
17.Eat!
18.～
1.Listed here for everyone to distinguish
Tips
① Do not add the egg liquid at once, stir it in batches, because each time The water content of individual hot dough may not be exactly the same, so the egg liquid may be more or less.As long as the batter can form an inverted triangle, then add or reduce the egg liquid appropriately.
② The milk must be boiled before adding flour to ensure that the flour is cooked and gelatinized, otherwise it will also affect the expansion of the puffs.Because cooked flour can absorb more moisture, and the gelatinized starch has the property of wrapping air, during baking, the moisture in the dough turns into water vapor, forming a strong steam pressure that stretches the dough., thus forming bulging puffs.
③Do not open the oven while the puffs are baking to avoid a sudden drop in temperature that may affect the expansion of the puffs.
④ If the puffs collapse after being taken out of the oven, it is because they are not baked in place and need to be baked longer.
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