Baking Diary|Puff puffs in summer
Overview
"Jacino's Baking Diary" Crispy crust paired with fragrant cream, sweet but not greasy, adding a new feeling to the taste buds in the hot summer
Tags
Ingredients
Steps
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Add the softened butter at room temperature to the sifted dry powder ingredients, stir evenly, roll it up with oil paper, put it in a fresh-keeping layer and refrigerate for more than 30 minutes
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Pour water, butter, sugar and salt into a small milk pot and heat to boil
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After boiling, turn off the heat, sift the flour into the mixture and stir, turn the heat back on and stir-fry the dough until it is no longer sticky
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Beat the eggs and add them to the dough in batches. Use an electric whisk to stir until smooth. Make sure the dough completely absorbs the egg liquid (PS: I used egg liquid from 3 eggs here, but it should be noted that the size of the eggs and the water absorption of each brand of flour will have an impact, so whether to add all the egg liquid depends on the actual situation of the batter)
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Place a layer of oil paper on a baking sheet, put the mixed choux paste into a piping bag, and then squeeze it neatly onto the baking sheet
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Take out the frozen puff pastry, cut it into pieces and place them on the squeezed puff pastry
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Preheat the oven to 180°C and bake for 25-30 minutes until golden brown
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Before whipping, refrigerate the whipped cream to cool down, then pour it into a mixing bowl, add fine sugar, turn the whisk on the highest speed, and pay attention to the status. If the room temperature is higher, it will take about 40 to 45 seconds to take shape
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After cooling, poke a small hole in the back of the puff, put the whipped cream into a piping bag and squeeze it into the puff
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