As a baking enthusiast, puffs are a must-make dessert, how can it not?
By Leibao's Smoke Life 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Puff pastry:
Butter 45 g
Low gluten flour 50 g
Powdered sugar 30 g
Choux batter:
Milk 85 g
Butter 40 g
White sugar 5
Salt 1 g
Low gluten flour 55 g
<h2>Practice steps</h2>
1, make the puff pastry part, first soften the butter at room temperature;
2, add sugar powder to whisk until white;
3. Sift in low gluten flour;
4. Stir into a flocculent shape and knead it by hand to form a cylindrical shape, put the plastic bag in the refrigerator and freeze for 30 minutes to set the shape;
5, make the choux part, the flour first sifted;
6, then put the butter, water, salt and sugar into the pot and mix;
7, heat to boil, then turn to low heat, add low gluten flour and stir evenly, then heat for 1 minute away from the heat;
8, pour into a bowl and spread out to cool, cool until the hand is not hot to the touch;
9、 Pound the egg into the bowl and beat evenly;
10. Add egg liquid and stir in parts, stir until the chopsticks are lifted and pulled out of the inverted triangle;
11. Put the stirred puff batter into the flower bag;
12、Squeeze on a baking sheet;
13、 Take out the freshly frozen puff pastry and cut into thin slices;
14. Cover on top;
15, put in the 200 degree preheat oven for 5 minutes, bake at 180 degrees for 25 minutes, bake at 160 degrees for 30 minutes, bake at 130 degrees for 10 minutes, take out and let cool;
16, and then decorate;
<h2>Tips</h2>
1. Do not open the oven during the baking process to avoid retraction, you can adjust the temperature and time appropriately according to your own oven 2. When doing the puff part, the amount of egg liquid is between 110-120g, and it is necessary to add a small amount of times until the batter is inserted into the chopsticks to raise the inverted triangle, if it is too thin, it is easy not to form;
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