Mini Crispy Balls
Overview
I have never been willing to try Teacher Meng's mini puff pastry balls, because the small and exquisite mini ones mean that it takes more time. I finally made up my mind and planned to only make half the amount to save time. However, there are always surprises. While talking and adding egg liquid, I completely forgot to pay attention to the state of the batter. Suddenly, I discovered that the batter was much softer than Teacher Meng's. It looked like it couldn't be squeezed into a round shape in the baking pan like Teacher Meng did. Feeling very upset, I quickly tried to find a remedy. Finally decided to make it a full portion, just no more eggs. At least the rescue was successful.
Tags
Ingredients
Steps
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Ingredients for crispy balls
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Put the water and butter into the pot together
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Cook over low heat until butter melts and boils
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Remove from heat, immediately pour in flour, stir quickly and evenly
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Add the egg liquid in three batches and stir
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Become a uniform batter
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Pastry ingredients
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Soften butter and add caster sugar
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Mix well
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Add flour and milk powder
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Mix into a uniform dough
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Put the pastry ball dough into a piping bag with a round mouth
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Squeeze out small balls about 1-1.5 cm in diameter in the baking pan
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Roll the puff pastry dough into a 0.2 cm thick piece and use a mold to carve out a small round piece slightly larger than the ball
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Cover the pastry balls
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Put in the oven, middle layer, heat up and down at 190 degrees, bake for 20-25 minutes, turn off the heat and continue to simmer for about 10 minutes
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Out of the oven
