In the past, in a middle street tuition, my mother would buy puffs to wait for me to leave class, which was the memory of our mother and son. Now I make it for my own children to eat, while savoring the delicious taste of puffs, I also want to pass on this feeling. Have you made 400 coffees?
Although a little late uncle also followed the trend, anyway, now the café is not open, can only rely on themselves at home. Want to change the taste, love to drink milk tea skillful hands, you can come to make this "400 times Thai milk tea" this method to create a thick foam, with ice milk, a little condensed milk to increase sweetness, a cup of authentic Thai milk tea with foam taste more charming!
"Crystal caramel pudding cake" or another called "caramel pudding" is a powerful recipe that combines many insatiable dessert elements, a small bite can eat caramel jelly, soft to melt directly in the mouth of the pudding layer and soft as air cake, the taste has egg flavor, honey sweet caramel bitter sweetness, not sweet and not greasy to eat refreshing.
Home-style professional French dessert, completely let the matcha control dumping in the history of the most smeared small mountain garden matcha macaron, filled with filling, Duckwaz is also a big filling, the portion is super real, the ingredients are high-end, and the price is reasonable. There are also super special Thai milk tea puffs, home desserts are recommended, irregularly launched irregular items to make desserts, the number is limited, and you have to pay close attention to if you want to eat.
ingredient:
Pineapple peel: 45g unsalted cream, 30g powdered sugar, 50g low gluten flour
Puffs: 85g fresh milk, 40g unsalted cream, 5g sugar, 1g salt, 55g low gluten flour, 2 eggs
Thai milk tea puff filling: Thai milk tea instant powder 20+10g, fresh milk 250g, sugar 20+5g, egg yolk 2, corn flour 15g, unsalted cream 10g, whipped cream 150g
1, the material is prepared, the production order is: pineapple skin Thai milk tea puff filling crispy puffs, pineapple skin: unsalted cream cut into small pieces or thin slices, help to de-icing. After softening at room temperature, pour in the powdered sugar and mix well with a spatula, sift in the low gluten flour and press into a ball. Wrap it in a piece of plastic wrap, shape it into a 10 yuan-sized cylinder, and put it into freezing.
2, Thai milk tea puff filling: The inner filling of the puffs is composed of karstas sauce and whipped cream cream, and then add Thai milk tea powder to each side, which is the Thai milk flavor puff stuffing! First make the custard sauce, take two egg yolks, sift in corn flour and stir evenly fresh milk over low heat until the side of the pot bubbles, add 20g of milk tea powder, 20g of sugar and stir until dissolved (the original flavor will be changed to 40g of granulated sugar). Remember, when heating, do not heat too much and do not boil until it boils, so as not to crust the surface. Pour the warm milk tea slowly, little by little, into the egg paste while stirring quickly.
3: Move to the gas stove, continue to heat over low heat, stir with an egg beater, the texture will gradually become thicker. Turn off the heat, put in 10g of unsalted cream, stir to let the remaining temperature melt the cream, put it into a heat-resistant container, use a layer of plastic wrap close to the surface, let the kashida sauce isolate the air, so as not to form a layer of crusty skin on the surface, put it into the refrigeration to cool down, 150g of whipped cream added to 10g of milk tea powder, 5g of granulated sugar (the original taste can be put granulated sugar 15g), low speed to produce wrinkles, about eight distribution of the state.
4: Wait until the custard sauce is completely cool, then gently stir in the whipped cream with a spatula. Do not use an electric whisk, so as not to hit the whipped cream too much, the texture becomes rough, mix well the Thai milk tea puff filling into the refrigeration for later, crispy puffs: put the fresh milk, unsalted cream, sugar, salt into the pot, cook on medium-low heat until the side of the pot to make small bubbles, away from the heat. The low gluten flour is sifted first, poured into a hot milk pot at a time, and quickly cut and mixed well and into balls with a heat-resistant spatula or wooden spoon, this step is to blanch the noodles.
5: Move the pot to the stove, continue to heat over low heat, and stir the puff dough until the bottom of the pot produces a layer of film, which can be removed from the heat. It is recommended to use a stainless steel pot, only to see the film, with a non-stick pot will not be obvious Oh! Put the dough to a little cooler, feel the warm with your hands to add egg liquid, put the dough to a little cooler, feel warm by hand to add egg liquid, beat two eggs, add a little at a time, wait until the egg liquid is absorbed by the dough and then continue to add, not necessarily all added.
6, will the puffs be puffed up, and the amount of eggs in the dough is highly correlated, so how much should the eggs be added? Lifted with a spatula, the batter will fall downwards, leaving a flat inverted triangle on the spatula, and the puff paste is packed into a thick squeeze bag, because the puff paste texture is relatively thick, with a thick squeeze bag will not break when squeezing the puffs, the oven preheats 380 degrees Fahrenheit (190 degrees Celsius), and the pineapple skin is removed from the ice. Squeeze out a 10 yuan size of puff paste on the baking sheet, squeeze the flower mouth to stay still, and pile up in place, so that the shape of the baked puffs will be three-dimensional. When squeezing, there is a point to pay special attention to, the roasted puffs will swell 1.5 to 2 times larger, so the interval in the middle should be at least the size of a puff, like the following picture is too close, touched together will affect the color and shape of the roast.
7, squeezed to the end can not be squeezed out, stuck in the bag of puff paste, with a scraper to push to the front end, labor-saving and not wasteful, this trick must be learned, the slightly de-icing pineapple skin cut into 2mm flakes, thickness to be even, baked out of the crispy skin will be a beautiful dome, the pineapple peel gently put on the top of the puffs, put into the oven 380 degrees Fahrenheit (190 degrees Celsius) baked for 15 minutes, baked with high temperature, let the puffs expand rapidly, the pineapple skin will form a layer of crisp skin downwards, covering the surface of the puffs.
8: Then turn 350 degrees Celsius (175 degrees Celsius) and bake for 10 minutes, let the puffs be shaped and colored continuously, bake at 300 degrees (150 degrees Celsius) for 10 minutes, dry the water of the puffs and turn them into a crispy shell. Do not open the oven door during baking, otherwise the puffs that blow cold air will dissipate the wind. After baking the puffs, do not take them out, turn off the heat, simmer in the oven for 5 minutes and then take them out, after completely cooling, you can fill the puff filling! With the tip of a fruit knife, drill a small hole under the puffs.
9, squeezed into the Thai milk tea puff filling, squeezed puffs heavy, very solid, there will be a little inverted drill out. Method 2: Use a serrated knife to cut the puffs in half from the middle, squeeze the filling on the lower layer, and then lightly cover the upper lid. Remember: Squeeze in the filling when you want to eat, the moisture of the Kasda filling will make the crispy skin softened by moisture, and it is best to squeeze it now!
Uncle tips
1. Another way to upgrade your eating! After filling the filling into the frozen, to eat when the room temperature de-icing 10 to 20 minutes, is the super delicious Thai milk ice cream puffs, puffs baked on the oven, with a clip to take out, immediately concave a corner, puffs arranged too close, the edge of the color is insufficient, the middle of the color is excessive, and because of the lack of space to touch together, resulting in the shape of the puffs is not round.
2, look at the comparison chart to know that the right side of the puffs that maintain a safe distance, from head to toe are uniformly colored, each puff is round and rolling, plugged, round and washed puffs, crispy and crispy skin, rich tea flavor of Thai milk puffs filling, who can say no to it? The unfinished crispy puffs are kept at room temperature, and if you want to roast them before eating them, they are filled with filling, which is super delicious Thai milk tea puffs.
3, each oven temper is different, please adjust the baking temperature.