Kashi sauce material: puff material:

Egg yolk: 3 waters: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

The method of crispy puffs with kasha sauce

Prepare the materials used and classify them.

Making 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 into long round strips, wrap them in tin foil and put them in the refrigerator for later use.

The preparation step of that kasha sauce material are as follows:

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

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

Add the heated milk into the batter and stir well.

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

Puff making steps:

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

Boil 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 batter 1 egg and mix well (eggs are added in four times).

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

Spare crispy slices and cover them with batter.

Put it in a preheated oven, heat it at 180℃ and lower it at 150℃. After surface coloring, heat it at 150℃ and lower it at 140℃ and bake it for about 15 minutes.

When the baked puffs are cooled, put a bamboo stick or scissors in the bottom and squeeze in the kasha sauce (it will taste better after refrigerated 1~2 hours).

Laiyuanxia kitchen