Lightning Puff
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100g
- butter 80g
- milk 140g
- salt 2g
- fine sugar 10g
- eggs 170g
- light cream 80g
- egg yolk of 2
- corn starch 10g
- vanilla pod half a
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Lightning Puff
1
Puff pasta formulations: 100 grams of low-banded flour, 140 grams of milk, 80 grams of butter, 10 grams of sugar, 2 grams of salt and 170 grams of eggs。
2
Milk, sugar, salt and cut butter are put together in the milk pot。
3
The heat of the middle fire boils the mixed fluids in the pot and the butter melts completely. Then turn the fire。
4
While the liquids in the pot are still boiling, all the flour is poured into the pot once in a while, and then it is quickly and continuously mixed with silicone razors, so that the flour is fully even with the liquid, and becomes a shoal. Turn off the fire。
5
When the noodle is cooled, the scattered egg fluid slowly joins the noodle and mixs evenly. The eggs are not added at once. They are added at a small number of times and are evenly mixed each time and the next time。
6
When eggs are added to the same size, care is taken to check the thickness of the bottom. When the face paste becomes soft and thinner, when it starts with a razor, the face paste falls from the razor and falls back and forms a reverse triangle shape on the razor, which means that it reaches the right density. Up to this level, no eggs will continue to be added (i.e., the quantity of eggs will vary depending on the water quality of flour, operating time and environment, and the quantity of eggs in the formulation will be used for reference purposes only, and please adjust the quantity of eggs to the actual situation)。
7
Pack the well-made puffy paste into a bouquet, squeeze the long striped puffy paste out of the grilled dish with a croaky mouth, put it into a preheated oven of 200°C, mid-level, baked for about eight minutes, with a full-faced drum, cooled to about 170°C for about 15 minutes, and roasted to the surface of brown yellow to get out of the oven (if there are no croaks, a round hole can also be cut directly on the bouquet. It can also use a stellar mouth, with stripes on the face。
8
In the pasta, the vanilla cassava is ready. The ingredients are as follows: 120 grams of milk, 80 grams of light cream, 50 grams of fine sugar, 2 grams of yolk, 10 grams of corn starch, 10 grams of low-banded flour and half a root of vanilla。
9
Milk, cream, sugar. Use half a vanilla herb (if your vanilla is longer than a third) and cut the herb in half and scrape the vanilla seed. Throw vanilla seeds in the milk pot together with vanilla shells after scraping。
10
On the other hand, in a large bowl, yolk is scattered with an egg-pumper, added to sifted maize starch and low-banded flour and evenly mixed. At this point, if the paste is dry, a small amount of milk or light cream (outside the formula) can be added to mix it into a very smooth yolk paste。
11
Boiled milk pots with vanilla seeds to boil and mix to fully dissolve sugar. And then you're gonna mess with the yolk paste while you're pouring into the freshly boiled vanilla milk mixture until it's all in. To become an egg yolk mixture。
12
(b) Sifting the well-stamped yolk mixture back to the milk pot (the vanilla shell was sifted out at that time, and it was not used)。
13
The milk pot is re-cooked with a small fire and is constantly mixed with silicone razors to avoid a bottom. Turn off the fire after cooking. Be very thick sauce. That's vanilla Karsida sauce. Cover the surface of the sauce to protect the skin from corsets, which are replaced by cooling。
14
Finally, some decorative chocolate-noodles are prepared: white chocolate noodles (50 g white chocolate + 50 g light cream), black chocolate noodles (50 g black chocolate + 50 g light cream). Combination of shredded chocolate with light cream, insulation of water or heating of the chocolate in a microwave for 10 seconds, which completely melts the chocolate, becomes a chocolate shower. In white chocolate showers, different colours of edible pigments are added, which can be converted to different colours。
15
Take a baked finger-shaped puff, cut off the side (without cutting to the head), open the puff, put the kashda sauce in a bag, and put on a puff when the puffy is packed (if the cooled kashda sauce is condensed, scrambled with a razor until it slides)。
16
On the face of a puff, a barbed-brushed chocolate noodle is used, followed by a fruit or chocolate line. Depending on temperature, the chocolate shower displays different degrees of density, and the temperature is thinner. The thinner headbrush will slowly shed the smoother surfaces (but not too rare to be too strong and too thin on the puff) and the thicker facebrush will keep the brush-brushed texture。
17
By changing different colors in white chocolate showers, colorful lightning bubbles can be made. A small piece of white chocolate or black chocolate is loaded into a bouquet, placed in hot water and then cut a small hole at the front end of the bouquet, which can be decorated on the face of a puffy. All decorated puffs, put in the freezer and eat。Lightning Puff Make Tips
LIGHTNING PUFFS CAN DECORATE THEMSELVES. THE PRODUCTION OF A PUFF PASTE IS EASY TO ACHIEVE IF THE FOLLOWING KEY POINTS ARE UNDERSTOOD: MILK IS KEPT BOILING AND ADDED TO FLOUR, AND THE FIRE IS SHUT DOWN ONCE IT HAS BEEN FULLY BLUNDERED; THE USE OF EGGS IS ADJUSTED TO THE THICKNESS OF THE PASTE SO THAT IT REACHES THE CONDENSED TRIANGLE; AND THE HIGH TEMPERATURE OF 200°C IS USED FOR THE BUFFALO TO EXPAND QUICKLY AND THEN TO DRY THE WATER AT 170°C。