Totoro Puffs

Overview

Pastry puffs have always been my favorite snack, whether original or cocoa flavored. This time, let’s combine the original meringue with the cocoa-flavored puff body to make a Totoro puff that both adults and children will love!

Tags

• baking
• good looks
• afternoon tea
• students
• black and white chocolate
• butter
• cocoa flavor
• high gluten flour
• low gluten flour
• milk powder
• whipping cream
• white sugar
• whole egg liquid
• milk

Ingredients

Steps

1. 1 Make the meringue first, simply beat the butter and sugar.

   

2. 2 Sift in the low-gluten flour and milk powder and mix until there is no dry powder.

   

3. 3 Put it into a plastic bag and roll it flat with a rolling pin. Place in the refrigerator to freeze.

   

4. 4 Next, make the puff body, put the milk, butter and sugar into the milk pot.

   

5. 5 Mix cocoa powder and bread flour.

   

6. 6 Heat the ingredients in the milk pot until it boils and turn off the heat.

   

7. 7 Sift cocoa powder and high-gluten flour into the milk pot, and mix with a spatula to form a dough. Continue to heat until the dough is sticky, and press it repeatedly with a spatula to heat the dough evenly and fully.

   

8. 8 Remove the milk pot from the heat and cover it, let the dough dry to about 60 degrees, and add the egg liquid in small portions. Mix well each time before adding the next.

   

9. 9 Mix until the batter forms a triangular shape.

   

10. 10 Put the batter into a piping bag and use a round piping tip.

    

11. 11 Pipe shapes onto a baking sheet.

    

12. 12 Use a spatula with water to draw out the chinchilla's ears on the squeezed batter.

    

13. 13 The ears are slightly separated in the middle.

    

14. 14 Take out the frozen puff pastry and use the large opening of a piping tip to cut out round puff pastry.

    

15. 15 Place on top of the batter and make Totoro's belly.

    

16. 16 Place in the preheated oven and bake at 200 degrees for 10 minutes.

    

17. 17 Turn to 180 degrees for another 20 minutes. After baking, take it out for a few minutes.

    

18. 18 Place on a drying rack to cool. Take an appropriate amount of dark chocolate, add it to a piping bag and melt it over warm water.

    

19. 19 Use the melted dark chocolate piping bag to cut small openings to draw the chinchilla's beard, nose, etc. Also squeeze chocolate onto the eyes as an adhesive to stick on and decorate by pinching into small pieces of white chocolate (or white sugar flakes).

    

20. 20 Whip the whipped cream, put it into a piping bag, and pour it into the puffs from the back. Done!

    

21. 21 Finished product picture. Cute Totoro, come play with me!

    

22. 22 I couldn't help but eat one right away, so satisfying!