Sandwich Puffs
Overview
As early as the last holiday, the puff fanatic in my family strongly requested me to make a puff. I didn’t have a license to do it at that time, and I was very busy with socializing during the Spring Festival and so on, so I didn’t make it a second time to make that girl miss... This time I made the puffs with great care. I created the filling myself and put it in the refrigerator to chill. It really has the texture of ice cream
Tags
Ingredients
Steps
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Add water, milk, butter, salt and 2g sugar to a small pot and heat over low heat
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Cook until the butter melts and the entire liquid boils
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Then quickly sift in 30g of low-gluten flour at one time
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Return to the fire and stir until a thin film appears on the bottom of the pot (that is, all the flour is cooked)
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After it cools down to room temperature, you can rub the eggs into it. Beat the egg liquid and add it little by little
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Adjust the thickness until there is about 3 cm of batter when stirring with a spatula and it will not fall off (in fact, it is easier to put it in a piping bag and it will not be thick like cookie batter in winter that requires the help of a strong man to squeeze out, and it will not be so thin that it will flow out before it is squeezed out)
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Then put it into a piping bag and use a medium-sized round nozzle
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Place on a non-stick baking sheet and shape into a round or long strip
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In the preheated oven, place the upper and lower heat in the middle position at 190 degrees for 20 minutes. If it colors quickly, quickly cover it with a piece of tin foil
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Add 6g sugar to 70g whipping cream, beat and add melted white chocolate and mix well
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Use a pointed nozzle to poke a hole under the puff and fill in the filling
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Melt the dark chocolate in water, stick it to the surface of the puffs, and then make some decorations
