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Today's puffs, crispy skin, crispy and rich taste, the filling is delicate, cold and sweet, delicious can not stop.
<h1 class="pgc-h-arrow-right" data-track="3" > [raw material].</h1>
Raw materials for kasta sauce
2 egg yolks ———
White Sugar: 35
Corn starch – 12 g
Hot milk - 200 g
Vanilla extract - 2 g
Light cream - 150 g
White Sugar: 15
Soufflé raw material
15 g ——— butter
White Sugar: 10
Low gluten flour - 8 g
High gluten flour – 8 g
Milk powder ——— 8 g
Choux batter
Unsalted butter - 30 g
Salt ———— 1 g
Water ———— 33 g
Milk ——— 33 g
Low gluten flour - 40 g
Egg liquid – about 75 grams
<h1 class="pgc-h-arrow-right" data-track="54" >[production process].</h1>
1, we first make kasta sauce, first take 2 egg yolks, 35 grams of white sugar, corn starch 12 grams, vanilla extract 2 grams, add and stir in turn. Pour another 200 g of hot milk and stir well.
2: Heat over low heat until viscous and then remove from heat.
3: Pour into a basin to dissipate heat, cover the surface with plastic wrap after cooling, and let cool for later.
4, then we make soufflé granules, put 15 grams of butter, 10 grams of white sugar, 8 grams of low gluten flour, 8 grams of high gluten flour, 8 grams of milk powder, all raw materials together.
5: Knead by hand into even small particles.
6, then we make a puff batter, unsalted butter - 30 grams, salt 1 gram, water 33 grams, milk 33 grams, put all the ingredients into the pot.
7: Cook until the butter is completely melted, bring to a slight boil and turn off the heat.
8: Then sift in 40g of low gluten flour and mix well with a spatula.
9: Then turn on low heat and slowly sauté until there is a thin puff film at the bottom of the pan. (Note: If you stir-fry in a non-stick pan, you are frying until the surface of the batter is shiny.) ）
10: Turn off the heat and take out the batter and spread it out in the basin, then add about 70-75 grams of egg yolk liquid in parts.
11. After mixing the egg liquid into the batter with a spatula each time, add the egg liquid, do not add the egg liquid at one time.
12. Until the spatula is lifted, the batter drips smoothly, and the batter is in an inverted triangle on the spatula.
13: Put the batter in a framed bag, squeeze it on a baking sheet, spray a thin mist of water, and add the prepared soufflé grains.
14: Preheat the oven at 200°C in advance, bake at 200°C for 12 minutes, then switch to 170°C for 15 minutes.
15: Bake the puffs and let them cool.
16: Light cream 150g, white sugar 15g, whisk to 6 minutes micro viscous flowing state.
17: Sift the previously cooled custar sauce into the cream.
18: Stir well and put into a framed bag for later.
19: Poke the puffs into a hole in the bottom and squeeze the kasda cream into the cooled puffs.
20: Puff pastry cream puffs, finish O (∩_∩) O
21, a bite down, cold and sweet cream, plus fragrant crisp and shell, delicious can not stop
<h1 class="pgc-h-arrow-right" data-track="55" > [tips].</h1>
1, fried batter is very important, batter to fry to gelatinized state, eggs can not use refrigerated eggs, must be room temperature eggs, egg liquid can not be added to the batter at once, must be added in parts, the correct state of the batter is to lift the spatula in an inverted triangle state.
2. If you want to make matcha flavored soufflé, just add 1-2 grams of matcha powder.