crackling
Butter180g
Brown sugar150g
45 grams of peanuts
200g of low-gluten flour.
Puffskin
Milk125g
Water125g
Salt 5g
Fine sugar10g
Butter 1 12g
38 grams of high gluten flour
Low gluten flour100g
Whole egg 250g
Casta sauce
250 grams of milk
1 vanilla pod
Egg yolk 50 grams
50 grams of sugar
Low gluten powder 15g
Corn starch10g
25 grams of butter
Diplomat frost
Milk125g
Sugar15g
1 vanilla pod
Egg yolk 25g
9 grams of corn starch
Sugar10g
62.5 grams of butter
Whip 250 grams of whipped cream.
The method of crispy baguette puffs?
Crispy crust making:
1: Stir butter and brown sugar until there are no particles.
2: Add low powder and mix well.
3: ? Stir until no flour can be seen on the surface.
Making process of puff skin:
1: Put the milk, water, salt, sugar and butter into the pot (it is best to use a thick-bottomed pot).
2: Heat and boil, add high flour and low flour, and stir well.
3: When the batter is cooled to 55 degrees, add the eggs in several times and mix well.
4: ? Stir until smooth.
5: put it in a paper bag and squeeze it into a length of 25 cm.
6. Roll the crispy skin to 0.3 cm thick, 25 cm long and 2.5-3 cm wide.
7: Cover the pastry on the puffs.
8: Brush the egg liquid on the crispy surface. Don't brush too much. Decorative peanuts.
8: The commercial oven is fired at the temperature of 180, at the temperature of 160, and baked for 28 minutes.
The domestic oven can't adjust the fire, but it needs to adjust the temperature to 160 degrees and bake for about an hour to see the specific coloring state. The temperature of each brand oven is different, so use a thermometer to test the actual temperature of the oven before baking to avoid errors such as excessive temperature.
Taking out of the furnace, cooling and filling.
Casta sauce making:
1: Mix egg yolk and sugar evenly.
2: Sift the low-starch mixture into the egg yolk and stir well.
3: Pour the milk into the milk pot, take out the vanilla seeds from the vanilla stick, mix with the milk, boil, close the lid and stew for 15 minutes, and then boil again.
3. Wash the cooked milk into the egg yolk paste, stir it evenly while washing, then take out the vanilla stick, pour the batter into the milk pot and continue to heat it with low fire, while stirring until it becomes fire-resistant, then put the butter into the cheese sauce and stir it with residual temperature to melt it, and let the cheese sauce cool quickly when sitting in ice water. If it is not in a hurry, it can be cooled at room temperature.
Processing technology of cream stuffing for foreign teachers;
Production method:
1: Mix egg yolk, corn starch and10g sugar together.
2. Boil the milk, vanilla stick and 15g sugar together, and take out the vanilla stick.
3: Add it into 1, stir well, and continue to heat until it thickens.
4: Add butter and mix well.
5: After cooling, add whipped cream and mix well.
skill
Precautions for making puffs: When heating the liquid, it must be boiled to make the starch fully gelatinized and absorbed, otherwise it will affect the expansion of puffs.
When adding eggs, the temperature should be controlled at about 55 degrees, but not more than 60 degrees. If the temperature is too high, the eggs will mature and affect the size of puffs. If the temperature is too low, the eggs will not be fully mixed, and the batter will harden, thus affecting the quality of the finished product.
Puffs are not allowed to open the oven door or take out the oven during baking. If puffs are not fully baked, they will shrink as the volume of air and water vapor decreases.