Tea cream puffs
By VicentaLakin
Today, a cup of tea with two-coloured cream puffs, which is filled with tempting fragrances, bites down, snaps out of the crust of the brilliance, displays a soft and delicate internal corset of cream and tea, blends into each other's fragrances and creates a uniquely wonderful taste。
Recipe Recommendations
- low-gluten flour 35 grams
- white granulated sugar 40 grams
- matcha powder 5 grams
- unsalted butter 40 grams
- eggs one
- milk 180 grams
- high-gluten flour 10 grams
- qingshui 40 grams
- salt 2 grams
- light cream 200 grams
- sweetening
- baking
- several hours
- senior
Steps for Tea cream puffs
1
Let's make a cathedral sauce, one egg, 40 grams white sugar。
2
Ten grams of low-banded flour and 10 grams of tea powder。
3
Smuggle to even colour。
4
牛奶180克，加热至微沸，分次倒入前面的粉里，Smuggle to even colour。
5
And sift the noodles into the pot。
6
Start a little fire and stir it up to a little bit。
7
Add 15 grams of salt-free butter。
8
It melts to the ground. Lee
9
It's covered with a lasagna, and it's cooled。
10
Low-banded flour, 35 grams, white sugar, 40 grams, tea powder, 5 grams, mixed first。
11
Refrigerated saltless butter of 40 grams, cut into small pieces and put it in a shredder。
12
Crushed into flat, small particles。
13
Take it out in groups, wrap it in film, make it thin, freeze it for 30 minutes。
14
refrigerated noodles, a little flour, two millimeters。
15
Cut out the shape, put oil paper on it and keep the freezer back up。
16
Puffs, milk 60 grams, water 40 grams, salt-free butter 40 grams, white sugar 15 grams, salt 2 grams, and boiled boiling butter to get out of the fire。
17
Fastly sift in low-banded flour 40 grams, high-banded flour 10 grams。
18
Scratch quickly to dry powder。
19
Scratch the fire slowly for three to five minutes, and scrambling to the face. Note: If it is not a non-clave pan, a diaphragm is sufficient。
20
Spread the noodles in the tub and cool them a little。
21
Two eggs of constant temperature and two to three times after dispersion were added with an eggbeater。
22
The eggs need not be added in full, and the frontal paste is pre-empted with a triangulation。
23
The pasta is packed in a bag of bouquets, the tarpaulin is on the grill, it is evenly squeezed on the top and leaves room for each other to prevent adhesive。
24
Put on ready souffles
25
The oven 180°C is preheated to the temperature and is baked for 35 minutes. Last ten minutes. Note: The oven door cannot be opened during the course of roasting to prevent cold collapse。
26
Cathedral sauce out with 40 grams of cream。
27
Smash it again, put the bag back。
28
Light cream, 160 grams, white sugar, 20 grams, to a more robust state。
29
Take it out to completely cool and punch a hole at the bottom。
30
Squeeze the cathedral sauce and cream into the puff. Put some tea on the surface
31
TEA AND CREAM PUFF, FINISH O
32
Taste, cream, charm, taste
33
Creams, like silk, are ready to enter and blend with the sweets of tea。
34
The fragrance of the skin, gnawed down, the crust of the fragrance snapped and the silk cream melted in its mouth。Tea cream puffs Make Tips
1. When roasting a puff, ensure that the oven is pre-heated and that it is stylished. 2. Quality tea powder is required to enhance the colour and taste of the finished product. 3. The oven door cannot be opened during the bakery to prevent cold collapse。