Red heart puff pastry
Overview
The Hai's 60L oven I bought on Double 11 was consecrated today with the puff pastry that I have been coveting. My husband was at home in the afternoon and made a little waste, red heart puffs full of love!
Tags
Ingredients
Steps
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Have all materials ready
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Soften 40 grams of butter, add powdered sugar, sift in 50 grams of low-gluten flour, and 1.5 grams of red yeast rice powder
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Use a spatula to mix the dough, roll it into a cylindrical shape, wrap it in plastic wrap and put it in the refrigerator for 15 minutes
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Pour the milk into a non-stick pan, add the butter, and heat over low heat until it boils
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Sift in remaining flour
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Mix until there is no dry powder and remove from heat
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After the dough cools down slightly, add the egg liquid in portions
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Stir until the spatula lifts up and an inverted triangle of about 4cm forms. Stop adding the egg liquid
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Take out the puff pastry dough from the refrigerator and trim it into a heart shape with a knife
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Put the puff liquid into a piping bag, cut a small round opening at the bottom, and pipe it evenly on the baking sheet
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Gently press the love meringue onto the puff
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The temperature in the Hai's oven test was 20 degrees higher, so I adjusted the heat to 180 degrees for 15 minutes, then to 160 degrees for 20 minutes
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Pour about 100g of light cream, add sugar, and whip until it has texture and is not flowing. Use the special nozzle for puffs to squeeze the cream into the puffs
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A cup of hot coffee, a plate of red heart meringue puffs, a romantic afternoon tea time
