Mini-meat puff
By VicentaLakin
Today, we practiced the basic mini-skin puffs, with a nice, corky shell, a sweet, chubby cream, and a unique taste of tea and cream. It'll be better if you add a chocolate-fruit peel。
Recipe Recommendations
- low-gluten flour 90 grams
- unsalted butter 70 grams
- qingshui 75 grams
- milk 75 grams
- white granulated sugar 15 grams
- salt 1 gram
- egg liquid 120 grams左右
- powdered sugar 25 grams
- matcha powder 2 grams
- white chocolate 50 grams
- light cream 350 grams
- fine sugar 20 grams
- sweetening
- baking
- an hour
- senior
Steps for Mini-meat puff
1
Let's start with tea-skin, with 45 grams of salt-free butter softened in the room, with a razor。
2
25 grams of sugar powder, 40 grams of low-banded flour, 2 grams of tea powder, evenly mixed。
3
Scratch it with a razor and then rub it with your hands。
4
Then the sheet of oil paper would be reduced to a thin sheet of about 2 mm, and the freezer would be available。
5
Make another original cosmopolitan, like raw material, just take the tea powder off。
6
Then we made puff paste, 70 grams salt-free butter, 75 grams of water, 75 grams of milk, 15 grams of white sugar, 1 grams of salt, and then we set fire to the fire。
7
90 grams of low-strength flour sifted early and tuned quickly with a razor。
8
Scratch to no particles。
9
Then the whole fire will be warmed up, and it will turn to the face. (Note: If it's an ordinary pot, it's made to another white puff film
10
Spread the noodles, cool them a little, so that the temperature is not too high and the egg fluid will be cooked。
11
Egg fluids are about 120 grams and a few fractions of the mix。
12
Remember to mix the egg fluid with the egg fluid every time。
13
Until it's smoothed to the point of lifting a razor, there's a back-triangular face hanging on it
14
Until it's smoothed to the point of lifting a razor, there's a back-triangular face hanging on it
15
Take out the frozen soothing, cut out a small circle with a big mouth。
16
Put the soccer on top of the puff。
17
The oven is preheated at 200°C for 9 minutes, then turned 170°C and baked for about 20-25 minutes。
18
When it's out, it's completely cool。
19
And then we make a pie, 50 grams white chocolate, 50 grams light cream, and then we put it in insulation。
20
A flat split of two。
21
Half the chocolate fluid, add 4 grams of tea powder。
22
Smash it evenly。
23
Light cream 150 grams, fine sugar 20 grams, distributed to 5 foam flow forms。
24
Add chocolate fluids and keep going。
25
Send it to a seven-point silk slide。
26
With the same raw materials, add ready tea chocolate。
27
Keep going, make another tea cream。
28
Put a hole in the bottom of a puff。
29
Squeeze the cream from the bottom of the puff, and be careful not to squeeze too much and it will burst out。
30
BASIC MINI-PUFF, FINISH O
31
Shells are sweet and thin and creamy。
32
It'll be better if you add a chocolate-fruit peel。
33
The smell of tea cream is unique, and it tastes great. It's worth a try
34
The smell of tea cream is unique, and it tastes great. It's worth a tryMini-meat puff Make Tips
One, flour should preferably be pre-screened, or it can easily be built into small blocks. 2. If the eggs are warm at a point, it may be too cold to freeze them for immediate use, resulting in butter blocks. If you want to keep it for a long time, the baked puffs can be placed in the freezer seal for about a month. Take it back to the temperature, 180°C roast for about three minutes。