By 京京 jj
Puff pastry:
Low gluten flour 95g
Butter 80g
Powdered sugar 55g
Red Yeast Rice Powder 5g
Puffs:
Milk 170g
Caster sugar 5g
Butter 75g
Low gluten flour 100g
3 to 4 eggs
1, butter cut into small pieces at room temperature melting In winter, it is too cold, you can melt in the water and refrigerate for about 5 minutes
2. Sift in the powdered sugar
3. Mix well
4: Sift in low gluten flour and red yeast flour and mix well, put into a plastic bag or plastic wrap to form a long strip, and refrigerate for 20 minutes
5: Heat milk, butter and castr sugar to a boil
6: Sift the low powder in advance, pour into the milk pot and mix until there is no dry powder, then turn off the heat
7: After cooling to warm, beat the eggs into the bowl first, add a small amount to the batter many times, and then add it after mixing evenly each time
8: Wait until the batter is lifted into an inverted triangle
9: Pack the batter into a framed flower bag, extrude vertically and lift upwards
10: Take out the puff pastry and slice it
11: Cover with squeezed puffs
12: Preheat the oven at 200°C for 10 minutes On medium heat at 200°C at 160°C, turn to 180°C for 160°C, 15 minutes
13, poke a small hole in the bottom and squeeze in the whipped cream or karstack sauce
Egg size is different, according to the state of the batter a small number of times to add, this time I used four winter butter is easy to clump small pieces, step 3 if there is a lump in the warm water stirred for a few seconds and then take it out to continue to press while mixing until the butter is evenly smooth
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