How to make crispy baguette puffs

• 1. Stir the butter, brown sugar and low-gluten flour (sifted) evenly, knead into a dough, and refrigerate.
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  2. Roll the chilled dough into a rectangle of about 24×20, with a thickness of about 3mm, cut into long strips and refrigerate.

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  3.Mix the custard sauce, egg yolk and sugar evenly, add the sifted low-gluten food Stir the flour and cornstarch evenly, heat the milk to a boil, slowly pour in the egg yolk batter, stir while stirring, be sure to add it slowly, pour the stirred batter back into the pot, heat over low heat until the batter becomes thick, turn off Turn on the heat, add the softened butter at room temperature, stir well, and cool down the ice water until cool.

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  4. Preheat the oven to 190 degrees.Milk, water, salt, sugar, butter, bring to a boil over low heat.

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  5. Sift flour into the boiling milk liquid, and do not stop using chopsticks during this process Stir until it resembles a picture and turn off the heat.

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  6. Beat the whole egg liquid evenly



7. When the batter cools down to below 50 degrees, add the egg liquid in batches.Be sure to beat evenly each time you add the egg liquid.Add the next addition.Use a spatula to lift up the batter with egg liquid.The batter should form an inverted triangle, about 4cm long.The consistency of the batter is enough

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  8.Put the batter into a piping bag

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  9. I forgot to take a picture of this step, just squeeze it into the shape like in the oven (long strips), cut the prepared crispy skin into strips, place it on the surface of the batter, and brush it with a little egg wash , sprinkle with chopped peanuts or almonds, put it in the preheated oven, heat to 180 degrees, lower to 160 degrees, for 35 to 40 minutes.

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  10. Wait for the puffs to dry to room temperature, poke four holes in the bottom, and use bubble wrap Squeeze the custard sauce into your mouth.