Crispy puff strips - the best snack on the tip of your tongue
Overview
If you eat too many puffs with cream filling, they will become boring. But it doesn’t matter. Today Tomato brings another new experience of puffs. The crispy puff strips and the friction between the sugar granules and the teeth give rise to a happy taste. It’s a great experience. Let’s share it together~
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Ingredients
Steps
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Mix high-gluten flour and low-gluten flour evenly and sift and set aside
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Put 100g of water, milk, butter, salt and fine sugar into a mixing bowl, bring to a boil over low heat and quickly pour in the sifted flour and remove from the heat
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Turn off the heat and use a spatula to stir the liquid and flour into a smooth, non-stick dough
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Then heat it over low heat again and keep stirring the dough. After about 2 minutes, a layer of batter will dry out and stick to the bottom of the pot due to the heat, forming a thin film on the bottom of the pot. Turn off the heat
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Pour the dough into another egg-beating bowl. When the dough is no longer sugary but still hot, add the beaten egg liquid in seven or eight batches. Mix thoroughly each time before adding the next one
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Until the egg liquid is added, use a spatula to scoop up the dough. The dough left on the spatula will become an inverted triangle, sticky and smooth. Basically no dripping or dripping very slowly, then the batter is ready
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Put the batter into a disposable piping bag equipped with a five-star piping nozzle, and pipe out a strip of batter about 15 cm long on the baking sheet
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Place in a preheated oven at 190°, with upper and lower heat on the middle rack, and bake for 20-25 minutes. When a beautiful baking color appears on the surface, it is ready to be baked
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After coming out of the oven, brush the surface of the puffs with a thin layer of honey diluted with water, sprinkle with fine sugar and serve
