Kashgar sauce material: puff material:

Egg yolk: 3 parts water:100g

Fine sugar: 50g milk:100g

Low gluten flour: 50g butter: 90g.

Milk: 250g Salt: 2g.

Crispy material: fine sugar: 5g

Butter: 100g low-gluten flour: 120g.

Powdered sugar: 50g eggs: 4

Low gluten flour: 70g

Almond powder: 20g

Method for making crispy puffs with kasha sauce

Prepare the materials used and classify them.

Manufacturing steps of crispy skin:

Draw a hollow circle on the board with low-gluten flour and almond powder.

Pour in butter, knead the powdered sugar evenly, and slowly mix the flour together to make dough.

Roll it into a round strip, wrap it in tin foil and put it in the refrigerator for later use.

The preparation steps of kasha sauce are as follows:

Heat and boil the milk until it boils away from the fire.

In another bowl, add the egg yolk, beat the sugar with electric egg beater until it becomes thick, and add the low-gluten flour and stir well.

Add the heated milk to the batter and stir well.

Heat the batter in water, stir until the batter thickens, and cool for later use.

Powder puff manufacturing steps:

Mix water, milk, sugar, salt and butter and heat.

Cook until the butter melts, then turn to low heat and add low-gluten flour.

Stir quickly and evenly, and leave the fire without sticking to the pan.

Add 1 egg into the batter and stir well (the egg is added in four times).

Put the stirred batter into the paper decoration and squeeze out the small round batter.

Spare chips and cover the batter.

Put it in a preheated oven, 180 degree fire, 150 degree fire, bake it at 150 degree after surface coloring, 140 degree fire for about 15 minutes.

After the baked puffs are cooled, put a bamboo stick or scissors at the bottom and squeeze into the kasha sauce (the taste will be better after refrigeration 1~2 hours).

Laiyuanxia kitchen