Cherry Nuts Puffs
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cherry Nuts Puffs
1
First, make the puffs filling: Vanilla custard, remove seeds from half of the vanilla pod, place it in 220 grams of milk and bring to a boil. Remove immediately from the heat
2
Mix 2 egg yolks, 40 grams of sugar and 10 grams of corn starch and beat until sugar melts and egg yolks become lighter
3
The mixed materials become thicker
4
Boiling milk, remove the pod, and prepare to pour into the egg yolk paste
5
After pouring in, continue to beat quickly to prevent the egg yolks from being scalded and solidified by the hot milk
6
Mix the egg yolks and milk well and pour back into the milk pan, heat over low heat, and stir constantly
7
The egg milk is getting thicker and thicker
8
Just like thick rice paste, pour it out, let it cool and use, and cover the surface to avoid skin formation
9
Prepare the ingredients for making puffs, sieve the flour three times and set aside
10
Ground ripe peanuts for later use
11
Pour material B butter, water, salt, and sugar into the pan and heat and stir
12
The oil is evenly distributed on the surface of the water and then boiled to a low temperature
13
Pour the sifted flour into a boiling pan and stir quickly into a non-stick dough. Remove the heat immediately after you can see a layer of mucous membrane on the bottom of the pan
14
After removing the heat, stir the dough, cool down until the dough is warm and not hot, pour the three beaten eggs into the dough little by little, stir quickly and vigorously, and finally, scoop up the batter and slowly drip into an inverted triangle.
15
Add half of the chopped peanuts and stir well
16
Pack puff batter into decorative bags, squeeze each other into groups of three, leaving enough room for expansion. Sprinkle chopped peanuts on top
17
Preheat the oven to 200 degrees, the middle layer, and heat it up and down for 25 minutes. The surface is golden and no small bubbles emerge.
18
Cool and cut open the roasted puffs, add some vanilla custard and cherries to decorate and seasonCherry Nuts Puffs Make Tips
1. Vanilla custard sauce is more thick after being kept in the refrigerator, such as salad dressing.
2. Mix the batter. Pay attention to low heat and stir quickly. Turn off the fire in time to avoid consuming too much water.
3. The standard for judging whether the puff is cooked is that there are no small bubbles on the surface.
4. It is best to eat the puffs on the same day after they are roasted.
5. Puff fillings are diverse, with custard and whipped cream most commonly used.
2. Mix the batter. Pay attention to low heat and stir quickly. Turn off the fire in time to avoid consuming too much water.
3. The standard for judging whether the puff is cooked is that there are no small bubbles on the surface.
4. It is best to eat the puffs on the same day after they are roasted.
5. Puff fillings are diverse, with custard and whipped cream most commonly used.