Lightning Puff
By VicentaLakin
Eclair, which is delicately lubricated, will attract the first bite and eat it quickly, as fast as lightning。
Recipe Recommendations
- milk 180G
- egg yolk 28g
- fine sugar 27g
- corn starch 15g
- butter 6G
- vanilla extract 1g
- water 32g
- salt 1g
- sugar 3g
- low-gluten flour 38g
- room temperature whole egg liquid
- sweetening
- roast
- several hours
- ordinary
Steps for Lightning Puff
1
Let's do the cassava。
2
The yolk is mixed with fine sugar, and the egg is concussed into fine sugar and the color is slightly white。
3
Scan corn starch, evenly mixed。
4
The milk shall be placed in a non-clued milk pan, and the small fire shall heat up to the edges and bubbles, and it shall boil slightly, and it shall leave the fire。
5
Pour hot milk into a mixed paste, and mix it evenly。
6
2-3 sifts, filtrates the foam and falls back into the non-clubber pan。
7
The small fire heats and stirs up, boils the milk so thick, boils the small fire so that it starts with a razor spoon, falls apart, leaves the fire, is fine, is even。
8
Off the fire, when butter is hot enough to mix the butter with the sauce without particles, if any can be sifted。
9
The processed carthada sauce will be poured into the container, covered with a protective film, to prevent surface corset, and placed in the freezer。
10
Start making puffs。
11
First, we'll sift down flour。
12
Butter, sugar, milk, water and salt are poured into the non-slurry milk pan, and the small fire heats up to full melting。
13
Sifted low-strength flour before re-entry is rapidly mixed to dry-free powder particles。
14
The fire continues to heat up the noodles, which are slightly transparent to the surface, bright and out of the fire, in order to make them hot, to have a little thin film on the bottom of the pot, and to stick it to the bottom。
15
Micro-cool to hot, hand over the face of the face, no hot hands, below 65°C, slowly adding dispersed all-egg fluids, three to four times, each with a full mixing of pressure to the egg fluid, and then a little later。
16
Until you're paste with a razor and you're down to a smoother back triangle
17
The pasta is loaded into a bouquet and the oven is preheated at 230°C。
18
Move horizontally on the grill, squeeze a long strip, about 12 centimetres, close down and press again, and sift a layer of sugar powder that will make the puffs' surfaces softer and evenly expand。
19
Put it under the oven and turn it down at 170°C for about 28 minutes。
20
During the baking period, frozen carthada sauce is removed, the film is removed and modulated, the sauce is restored to its elasticity, the bag is filled with bouquets, and it is suggested that it be better to operate with an adhesive beak or to use a round beak directly。
21
When the bake is over, don't rush to open the oven door, and give it some air, for five minutes。
22
Get out cold。
23
Plot holes at one end with bamboo and let the heat out as soon as possible。
24
After cooling, punches at the bottom of the puff。
25
Squeeze the cathedral sauce into the puff。Lightning Puff Make Tips
1. Puffs are suitable for ready-to-eat food because the skin returns to the tide and the tastes are relatively weak; 2 , the bouquets are not necessary, can be squeezed out in circular form and can be drawn out with fork; 3 , the egg fluid in the puff skin must be warm, added before the paste is completely cooled, not all of the egg fluid must be added to the state; 4 , the kasda sauce must be coated to keep the film cooled and taken out must be modulated again to restore its resilience; 5 , there is no fragrance, it is not possible; 6 , temperature and time must be adjusted to the circumstances of the oven, and the oven must not be taken out immediately, and the oven door opened in five minutes. Thanks for the formula