Puffs have always been a popular dessert and are a good choice for afternoon tea. The sun rarely shines in Chengdu in winter, but even if there is no sun, it is still very interesting to have afternoon tea while blowing the air conditioner in the room. The key lies in the tone of your own life.
Chestnut is really a guy who is strong on the outside but fragile on the inside. A few kilograms of chestnuts I brought back from other places have already broken down from the inside only a week after leaving them. Peel them, add water, beat them until they are minced chestnuts, add sugar and butter and stir fry until they are buttered and minced chestnuts, and slowly enjoy baking.
Chestnut fancy puffs
Recipe Recommendations
- low-gluten flour 200 grams
- corn starch 40 grams
- water 340 grams
- butter appropriate amount
- Earth eggs appropriate amount
- milk Box of 250ml
- sugar 2 tablespoons
- salt a little
- white granulated sugar 30 grams
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Chestnut fancy puffs
1
Put water, salt, sugar, and butter together in the pan.
2
Heat over medium heat and stir until boiling.
3
Turn to low heat, sieve in the low flour, stir quickly with a spoon until the flour and water are completely mixed together and do not stick to the pan. Turn off the heat, and continue to stir to heat the batter until it does not burn hot.
4
Gradually add the eggs in three times, stirring while adding the eggs.
5
When adding eggs, be careful to pick up the egg paste with a spoon at any time. When it is in an inverted triangle, you don't have to continue adding eggs.
6
Use the flower spout to squeeze onto a baking sheet lined with tinfoil, spaced a little apart, in the middle layer of the oven, apply high heat, bake at 210 degrees for 10-15 minutes, and then at 180 degrees for about 25 minutes, until the surface of the puffs is tan;
7
Boil the milk with white sugar and let it cool slightly.
8
Add corn starch to the egg mixture and stir well.
9
Add the egg liquid to the milk in portions, turn on low heat and stir well.
10
Stir in butter and chestnut mixture; squeeze chestnut custard onto top of puff. Garnish with wine soaked cherries, raisins and sliced almonds. Serve.