The function of butter: it is mainly used to make the crust feel crisper, while butter has a milky smell. In fact, if butter is not enough, lard can be used instead of a small part. If there is not enough pastry, it may cause the pastry to be not crisp and soft enough.

Here's how to make a dessert "pastry puff".

Prepare materials

Main ingredients:

30G of unsalted butter (pastry), 37g of low-gluten flour (pastry), 40G of unsalted butter (puffs) and 60G of low-gluten flour (puffs).

ingredients

Sugar powder (pastry) 12G, salt (puffs) 1G, white sugar (puffs) 2G, water (puffs) 100G, 2 eggs (puffs), 200G whipped cream and 30G sugar powder.

Practice steps

1, knead softened 30G salt-free butter, powdered sugar and low-gluten flour into coarse particles by hand.

2. Knead it into smooth dough, make it into a thick cylinder and put it in a fresh-keeping bag for freezing 1 hour.

3. 40G of unsalted butter is mixed with white sugar, salt and water, and heated on low fire until the butter is completely melted, and bubbles around it turn to low fire.

4. Heat on low heat until the butter is completely melted, and turn to low heat with small bubbles around.

5. Sieve in low-gluten flour and stir until the dough has a smooth surface.

6, there is a thin layer of batter at the bottom of the pot to turn off the fire.

7. After the dough is slightly cooled, add the broken eggs in several times and mix well.

8. The batter will appear as an inverted triangle when it is stirred until the scraper is lifted.

9. Put the batter into a paper bag and squeeze it into a small round ball with the same size. The sharp corner on the round ball can be pressed with a finger dipped in water.

10. Take out the frozen pastry and slice it.

1 1, cover the sliced pastry on the puff dough. Preheat the oven at 180℃ and bake for 30 minutes, then turn to 160℃ and bake for 20 minutes.

Poke holes in the bottom of the cold puffs and squeeze in the whipped cream.