72 grams butter

Brown sugar 30 grams

9 grams of peanuts

40 grams of low-gluten flour.

50g puff powder

50 grams of hot water

35g butter

75 grams of egg liquid

200g Castrol stuffing

sweet taste

Baking process

An hour takes time.

Simple difficulties

Steps of making crispy baguette puffs

1

Crispy crust: 72g butter, 30g brown sugar, 9g chopped peanuts and 40g low-gluten flour.

2

Soften the butter, pour it into a bowl, add the brown sugar and stir well.

three

Adding low-gluten powder,

four

Stir into a uniform batter.

five

Put it on a plastic wrap and roll it into a thin sheet about 0.3 cm thick and 15 cm wide. Refrigerate/freeze in the refrigerator until it becomes hard.

six

Take it out, cut it into strips about 2.5* 15 cm, and put it in the refrigerator for later use.

seven

Chop peanuts for later use.

eight

Puff skin: 50 grams of easily baked puff powder, 50 grams of hot water, 35 grams of butter and 75 grams of egg liquid. Filling: Caspar filling 200g.

nine

Melt butter in water, add hot water and stir well.

10

Pour in puff powder and stir well.

1 1

Beat quickly with an egg beater for 2 minutes.

12

Add the egg mixture several times and stir slowly until it melts.

13

Turn over quickly and play for 5 minutes.

14

The batter became smooth and delicate, and was lifted into the shape of a pennant.

15

In a paper bag,

16

Squeeze into strips of about 15cm on a baking tray,

17

Put the crispy skin on the surface and sprinkle with peanuts.

18

Bake in the oven at 160℃ for about 25-30 minutes.

19

Puffs are inflated, shaped and taken out.

20

Pour in the custard filling and serve.

skill

If the crispy batter is thin and soft, it can be frozen in the refrigerator, hardened and then rolled into thin slices.

Peanut crumbs can be replaced by other nuts.

Never open the oven door in the process of baking puffs to avoid collapse.