How to make puff pastry

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  1.Preparation Good pastry material and puff material, weigh according to the recipe

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  2.Make the pastry first skin part.Sift the powdered sugar and flour mixture onto the work surface.Put the refrigerated butter on the flour and chop it with a knife until there are no big particles.

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  3.Knead quickly with your hands, do not let the temperature of your hands melt the butter.

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  4. After pushing all the mixture, gather it together and repeat three times to mix into a ball.

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  5. Place the dough between two pieces of oil paper and roll it into a 2mm sheet.

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  6.Put it in the refrigerator for 3 minutes and use a round mold to press out a round shape.Store the puff pastry discs in the refrigerator until ready to use.The scraps can be rolled out and pressed into discs, or frozen for use next time.

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  7. Make a puff body.Preheat the oven to 200 degrees.Mix milk, butter, sugar and salt into the pot.

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  8. Beat the eggs and put them in a container with water at 50 degrees.

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  9.Heat milk and butter until boiling, remove from heat, quickly add sifted flour and mix uniform.

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  10.After mixing, continue to heat and stir with a spatula.When a thin film of dough appears on the bottom of the pot (as shown in the picture), remove from the heat.Transfer the dough to another container to cool slightly.In order to check whether the dough is cooked, a Tang porcelain milk pan is used.It is difficult to tell the state of the dough in a non-stick pan.

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  11.Add the egg liquid into the dough in three batches, and mix thoroughly before adding the next time.Add as appropriate for the last time.Do not add more if you observe that the batter forms an inverted triangle on the scraper.

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  12.Put the batter into a piping bag, you can squeeze it directly, or you can add 1cm diameter Use the piping tip to squeeze.The size is controlled at 3-4cm.When squeezing each piece of batter, the decorating mouth should be perpendicular to the table top.When finishing, twist it around the center point and lift it up.

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  13. Quickly cover the squeezed puff pastry with the meringue taken out of the refrigerator.Gently flatten the sharp points on the puff pastry.Place in the middle rack of a preheated oven at 200 degrees for 35 minutes.Do not open the oven halfway or the puffs will collapse.

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  14.Preparation of puff cream filling.Beat the light cream with ice and powdered sugar.

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  15. Cut the top of the puff and fill it with cream.You can also pipe it in from the bottom of the puff using a piping tip.The cream is filled before eating the puffs.If you fill the cream too early, the puffs will become soft after absorbing water, and the pastry will not be crispy.

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  16. Enjoy the puff pastry!