Pearl puff

Pearl puff

Introduction:

"Round puff with white pearl candy embellishment, more lovely. A bite down, with the smooth filling in the mouth burst open, sweet happiness instant overflow heart.... "

Production steps:

Step 1: mix low gluten flour and golden cheese powder, and sift twice.

Step 2: cut the butter into small pieces, add water, milk, salt and sugar, heat until boiling and remove from the heat.

Step 3: pour in the sifted flour at one time and stir quickly.

Step 4: mix well and fire again. Use medium heat and stir until a thin film appears at the bottom of the pot. Turn off the heat.

Step 5: when the hand is not hot, pour in the whole egg liquid four times. (mix well every time and add the next time)

Step 6: the batter is glossy, smooth and sticky. When the batter is slowly dropped, it can form an inverted triangle shape.

Step 7: put the paste into the flower mounting bag. (use a round flower mouth about 1cm in diameter)

Step 8: extrude a full round batter about 4cm in diameter at intervals, and sprinkle with appropriate amount of Pearl sugar.

Step 9: 180 degrees, middle layer, heat up and down, bake for about 20-25 minutes, until the surface is colored, and the expansion is straight, turn off the heat, continue to simmer for 5 minutes, and then take out to cool.

Step 10: squeeze the cream from the bottom.

Materials required:

Low gluten flour: 120g

Eggs: 4

Golden cheese powder: 10g

Almond powder: 10g

Milk: 150 milligrams

Water: 50 ml

Salt free butter: 90g

Salt: 1g

Pearl sugar: right amount

Note: 1, must be cooked flour: Flour must be screened, so that there is no flour in the block. Hot batter, to fully stir evenly, no dry noodles. When mixing batter, pay attention to make the flour completely hot, hot through, to prevent paste bottom. 2. The degree of dryness and wetness of the batter is moderate: the batter is too wet, the puff is not easy to dry, and it is not easy to maintain the shape, the puff is flat, the skin is not crisp, and it is easy to collapse. If the batter is too dry, the Puff's expansion strength decreases, the expansion volume is small, the epidermis is thick, and the internal cavity is small. 3. Remember not to open the oven door in the middle of baking, or the puff will collapse when it comes out of the oven.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet