Pastry puffs

Overview

Legend has it that puffs were born accidentally. This Italian dessert was introduced to France in the 16th century and gradually took on a festive meaning. The puff pastry is an extension. It always seems to be related to sweetness and happiness. The taste of hot on the outside and cold on the inside, crispy on the outside and smooth on the inside makes people enjoy a double experience. The puff pastry is wrapped with a layer of fine sand on the surface, which makes the taste more subtle and rich. When you take the first bite, the sweet and rich filling splashes in your mouth and slowly melts on the tip of your tongue. The wonderful milky aroma and frosting can't help but make your mind wander. Among all Western desserts, puff pastry should be one of the desserts you can’t miss.

Tags

• baking
• old man
• afternoon tea
• chinese valentine's day
• butter
• cake flour
• egg
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 Pastry ingredients: butter: 80g, powdered sugar: 55g, cake flour: 100g

   

2. 2 Cream filling ingredients: whipping cream: 200g, powdered sugar: 30g

   

3. 3 Puff ingredients: milk: 170g, butter: 75g, powdered sugar: 2g, cake flour: 105g, eggs: 3

   

4. 4 Preparation: 1. Make meringue first, sift the powdered sugar into a large bowl

   

5. 5 Butter is melted into liquid state by insulating water

   

6. 6 Pour the melted butter into the powdered sugar

   

7. 7 Use a hand mixer to mix evenly until the powdered sugar and butter are completely mixed and absorbed

   

8. 8 Sift in the low-gluten flour and stir evenly with a manual egg beater

   

9. 9 Stir until there is no powder

   

10. 10 Pour it onto a silicone mat and knead it into a round shape with your hands. The thickness of the round shape depends on the size of the puffs. Wrap it in plastic wrap and store it in the refrigerator for later use

    

11. 11 Next make puffs, sift the low-gluten flour into a large bowl

    

12. 12 Heat milk, butter and powdered sugar together and boil for 1 minute

    

13. 13 Boil for 1 minute, then remove from the heat and immediately pour in the sifted low-gluten flour

    

14. 14 Use a hand mixer to stir until there is no powder, and stir to disperse the heat

    

15. 15 Cool until it is no longer scalding, beat with an electric egg beater, then add eggs one by one and mix well

    

16. 16 When adding the last egg, you can observe the consistency. It is not necessary to add all three eggs. Stir the consistency until the batter forms an inverted triangle when you lift the egg beater and does not slip

    

17. 17 Put the puff batter into a piping bag, and use a cookie nozzle to pipe it on the baking sheet at a distance

    

18. 18 Take out the puff pastry from the refrigerator and cut into thin slices

    

19. 19 Cover each puff pastry with a puff pastry sheet

    

20. 20 Preheat the oven to 200 degrees, then lower the heat to 160 degrees. Bake the middle layer for 10 minutes. After the puffs have puffed up, lower the upper heat to 180 degrees and keep the lower heat unchanged. Continue baking for 20 minutes

    

21. 21 Bake until the surface of the puffs turns golden brown and then take them out

    

22. 22 Let the puffs cool after being baked. Then start making the sandwich cream. Sift the powdered sugar into the whipped cream

    

23. 23 20.Use an electric whisk to beat together until there are obvious textures

    

24. 24 Put the cream filling into a piping bag, insert the puff nozzle into the bottom of the puff and squeeze out the cream filling

    

25. 25 Done

    

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