Frog Pastry Puffs
Overview
Chenchen has become more and more addicted to playing with it recently. She doesn't want to wipe off makeup every day and keeps saying, "Don't I still have to take pictures to try it out?" I said it was done, and then I got upset and said I still have to take pictures. I have never made pastry puffs. I made small puffs without pastry and stuffed with cream. Chenchen and I both liked it very much. We haven’t done it for a long time. Recently, I was consuming butter and wanted to try making puff pastry. The finished product has a large filling and more pastry, which is really more delicious than small puffs. One bite is so satisfying. When I was a child, there was a small river in front of my grandma's house. Whenever it rained, a frog ensemble would be performed in the river, which was very shocking. Later, I rarely heard frogs croaking in the city. Now there is a river in front of my house. Suddenly, I found that at night, I could hear the croaking frogs at home, which felt very friendly. I happened to have some butter on hand, so I made puffs in the shape of frogs. I have used Jiuyang's pink bakery several times and I feel that the temperature is quite uniform. Because the green frog shape is made, although the temperature is not set so high, I am afraid that the green ones will be browned. The final product is green and green, and the green ones are pretty good. Whose singing voice is really loud? It is the frog singing.
Tags
Ingredients
Steps
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Prepare the ingredients and sift the flour in advance.
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Pour water into the pot.
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Add salt and diced butter.
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Put on fire and bring to boil.
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Add a small amount of Banlan oil, stir well and turn to low heat.
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Pour in all the flour at once and turn off the heat.
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Use a spatula to stir quickly until there are no dry dough particles.
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Wait until the dough has cooled slightly, then add the beaten egg liquid in portions and mix evenly.
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Use a spatula to lift up the fallen batter into an inverted triangle shape.
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Then make the puff pastry dough, soften the butter at room temperature, add powdered sugar and beat with an electric mixer.
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Sift in cake flour.
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Add appropriate amount of panlan oil and stir to form a smooth dough.
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Take two pieces of parchment paper, place the puff pastry dough in the middle, roll it into thin sheets, and chill in the refrigerator until hard.
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Put the puff batter into a piping bag with a cutout.
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Pipe out a round shape of appropriate size on a baking sheet lined with greaseproof paper. You can squeeze out about 10 pieces in total.
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Take out the frozen puff pastry, cut out a small round mousse ring and quickly remove it to cover the puff batter.
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The speed should be fast, because the puff pastry will easily become soft and difficult to handle. It needs to be frozen again. Cover everything with puff pastry and preheat the oven.
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Bake the puffs in a preheated oven at 17 degrees Celsius for about 20 minutes, then lower the temperature to 140 degrees Celsius and bake for 60 minutes.
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Whip cream with powdered sugar.
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Put the cream into a piping bag and melt the chocolate over hot water.
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I didn’t have a puff tip, so I used a regular puff tip to poke a hole in the bottom.
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Use a piping bag to pipe the buttercream into it.
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Put eyes on it.
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Chocolate hits your mouth.
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Apply pink chocolate to the cheeks.
