This puff is really, starting from the appearance, loyal to the taste ~ milk green matcha and fruit embellishment, and a sense of freshness, a sip down, the fragrance of matcha suddenly spread throughout every cell of the body, make such an afternoon tea, full of happiness!
By Asian Coffee Pastry
Puff pastry
Butter 40g
Low gluten powder 50g
Powdered sugar 30g
Choux batter
Milk 62g
Water 62g
Butter 52g
Sugar 5g
Salt 2 g
Low gluten flour 75g
Egg liquid 130g
Choux cream
Matcha powder 7g
Light cream 230g
Sugar 30g
1: Make the puff pastry first, add sifted low gluten flour and powdered sugar to the butter
2: Stir well and put it in oil paper, roll out into 2-3mm thick pancakes, and put them in the refrigerator to freeze
3: Put the milk, water, butter, sugar and salt prepared to make the batter into the pot in turn, turn on the low heat until the butter melts, stir well, and add the sieved low gluten powder
4: Sift in low gluten flour and stir into a dough, as shown in the figure
5: Transfer the dough to a large dish, add 130g of egg mixture in divided doses and stir into a silky batter
6: Place the batter in a framed bag and squeeze onto a baking sheet
7: Remove the frozen puff pastry and use a tool to press out a round slice about the same size as the dough
8: Gently place on the choux dough
9: Put into the oven, put the heat up and down at 195 °C, bake for 20 min, then turn up and down to 165 °C, bake for 20 min
10: Add 30g of light cream to 7g of matcha powder and stir until a silky and particle-free batter to get matcha cream
11: Add 30g of white sugar and matcha cream to the light cream
12. Whisk until the tip is small
13: Remove the baked puffs and cut off the head
14: Squeeze in the whipped matcha cream and squeeze again
15: Put the cut puffs on top and garnish with strawberries and finish
1, if the butter is too hard, first melt it in water for a while, slightly soften it, can not be completely melted 2, remember to put oil paper on the baking sheet, to prevent the choux from sticking to the baking sheet
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