The recently knocked out bursting milk coconut milk puffs are finally arranged
Crispy crust, filling that bursts with a bite ~ sweet and silky ~ cold and cold ~ so delicious!!
Afternoon tea must-have ~ come and learn!
【Popcorn Coconut Milk Puffs】
Coconut Custard Sauce:
Ingredients: 2 egg yolks, 230 g thick coconut milk, 30 g caster sugar, 8 g corn starch, 8 g low gluten flour, 12 g butter
method:
1: Stir the egg yolk ➕ corn starch ➕ low gluten flour together and cook the ,️ coconut milk ➕ fine sugar over low heat until the sugar melts, pour a small amount into the egg yolk liquid several times, and pour it again each time.
2, coconut milk egg yolk liquid together back into the milk pot, while heating, while stirring, the pattern off the heat ➕ butter mix well, cover the plastic wrap to cool, after cooling the kashida sauce can be ➕ beaten light cream mixed well, into the framed flower bag for later.
Puff pastry: 50g of low gluten flour, 40g of butter, 25g of powdered sugar
Puffs: 55g low gluten flour, 80g thick coconut milk, 40g butter, 2 eggs, 2g powdered sugar
Puff pastry making: butter softened + powdered sugar whipped evenly + sifted into low-gluten flour, rolled out thin slices wrapped in plastic wrap, put in the refrigerator and set aside.
Choux Making:
1: Put butter + powdered sugar + coconut milk into the pot, heat until the butter melts the water to boil + sift into the low gluten powder, quickly stir until there is no dry powder, continue to heat for about 15 seconds, turn off the heat, and let it dry until warm.
2, eggs are beaten and poured into the batter in small quantities many times, the stirred batter is not easy to fall, put into a framed bag, squeezed in a baking dish, the puff pastry is pressed out of the round with a mold, put on the batter, the oven is preheated, baked at 190 degrees for 25 minutes, turned to 180 degrees for 5 minutes.
3: Squeeze in the coconut custard sauce at the bottom of the baked puffs.