Custard sauce filled with puffs

Custard sauce filled with puffs

Introduction:

"After the last painful experience of collapse, I once thought that I could not make a good puff, although many people said it was simple... Today is too busy to decide to challenge again. I'm so happy to be successful!!! Share with you ~: "

Production steps:

Step 1: A. [first, make the kastar sauce, because it needs to be refrigerated. 】Pour 150g pure milk into the milk pan, and then cut off a small section of vanilla pods (if not, add vanilla essence or not) Cut and scrape in vanilla.

Step 2: bring the vanilla milk to a boil over low heat without boiling. Turn off the fire after a little bubbling and set aside.

Step 3: separate the egg white and yolk, add two egg yolks into the bowl and beat them with 40g fine sugar with an egg beater (both manual and electric) until they are bulky and white.

Step 4: add the egg yolk paste to the slightly cool and slightly warm milk.

Step 5: sift in low gluten flour. Stir to make it mixed evenly.

Step 6: sift the powdered milk and egg paste into the milk pot and cook over low heat until it is thick and smooth.

Step 7: let it cool and put it in the freezer.

Step 8: B. [next, start making puffs. 】Put 40g butter, 40g corn oil, 2.5G salt, 5g sugar and 150ml water into the milk pot, melt the butter over high heat and bring to a boil.

Step 9: turn down the heat, add 100g of low gluten flour, and quickly stir with a wooden spoon. When you see a layer of white film in the pot, the noodles begin to form a ball. When it doesn't stick to the pot, turn off the fire immediately.

Step 10: when the dough is cool enough not to be hot, beat in an egg and stir well with chopsticks. Wait until the dough is completely absorbed, then beat in an egg. Stir to make it mixed evenly.

Step 11: add eggs according to the absorption of the dough. Observe the state of the noodle paste on the chopsticks, there is 3 ~ 4cm paste hanging on the chopsticks, when it doesn't fall, the paste is OK. Preheat the oven at 210 degrees.

Step 12: dig out the batter with a spoon and a pair of chopsticks, put it into a tin foil covered baking tray, and shape it. Or put it into a flower mounting bag to extrude the flower shape. I'm lazy... I don't want to put it in the decoration bag

Step 13: bake in the oven at 210 ℃ for 10 minutes, and let the puff evaporate quickly. Then turn to 180 degrees and bake for 20 minutes. (the color on my oven is uneven. I baked it for 25-30 minutes.)

Step 14: after baking, take out and cut the puff with a knife.

Step 15: put the iced kastar sauce into the mounting tube and squeeze it into the gap. You can also squeeze it into the socket at the bottom of the puff.

Step 16: Sprinkle sugar powder on the surface of the puff. Then you can eat it while it's crisp

Materials required:

Corn oil: 40g

Butter: 40g

Water: 150ml

Fine granulated sugar: 5g

Salt: 2.5G

Eggs: 2 or 3

Low gluten flour: 100g

Pure milk: 150ml

Vanilla pod: 3cm

Egg yolk: 2

Note: 1, must first high temperature forced out water, and then low temperature baking. So the puff doesn't collapse. 2. If the puff is baked just right, it will not collapse even if it comes out of the oven immediately. 3. If you can't finish eating too much, you can put it in the fresh-keeping bag for refrigeration. When you want to eat, you can take it out and bake it until the skin becomes crisp. 4. Puff filling can also be filled with ice cream, which is more cool and delicious~

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor