How to make birthday puff tarts more delicious and delicious

Ingredients

93 grams of pure milk

3 grams of sugar

45 grams of butter

2 grams of salt

Cake flour

90 grams of whole egg liquid

Drawing : 50 grams of white sugar

Drawing: 40 grams of water

100 grams of whipping cream

10 grams of fine sugar

Steps/Methods

1

The above ingredients are suitable for 30 cups of Chef’s Macaron golden non-stick shallow tray. Prepare the above ingredients. Today’s two eggs are exactly 90g.

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2

Put the milk, butter, salt and sugar together in a small pot and heat over low heat

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3

Bring to a boil, stirring during this period to avoid sticking to the bottom.

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4

After boiling, remove from the heat and immediately sift in the cake flour and stir evenly.

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5

You can continue stirring over low heat for about 15 seconds to better cook the batter, and it will not be hot when it cools down.

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6

Add the whole egg liquid in four times.

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Stir well before adding the next time. Cook until all the egg liquid is added.

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The mixed puff liquid will not flow, and the scraper can hang out into an inverted triangle shape without falling down.

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The oven is heated to 170 degrees, and the oven is heated to 175 degrees. The bottom layer is 35 minutes, preheated for 5 minutes, and placed in the oven after 30 minutes.

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Put it at the bottom.

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Never open the oven after closing the oven to avoid shrinkage caused by the temperature deviation in the oven when moisture evaporates from the surface of the puffs. .

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Observe whether the water on the surface has completely evaporated. "If not, you can delay it for 3 minutes." If the puff is done well, you don't have to take it out immediately. Open a small gap in the oven door and take it out after it cools down slowly.

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Whipped cream and white whip. (Eat now, 17 pieces)

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Use chopsticks to make a hole at the bottom and squeeze the cream in.

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Next, make the sugar shreds. Put the sugar and water in a small pot and cook until the maltose changes state! Use a spoon to dip a little syrup into the puffs and stick them around the paper cylinder. "I forgot to take a photo of the cylinder. You know how to make it, hahaha. For hygienic reasons, the cylinder is wrapped with a layer of tin foil!" After the puff tower is covered with paper, use Use a spoon to pull out the sugar strands and surround them!

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Attached are two recipes for birthday desserts.

How to make simple whipped cream puffs

Materials

Unsalted butter 60g sugar 5g salt 2g water 120ml all-purpose flour 75g whole eggs 2 150 ml of fresh cream and 40 grams of sugar

Method

step1

Put the cream, sugar, water and salt into a small pot, bring to a boil and remove. Heat

step2

Then add all-purpose flour and quickly stir with a wooden spoon or rubber scraper until there is no more white flour, then put it back on the stove to heat

step3

Stir continuously to form a dough. Remove from heat when you see a thin film on the bottom of the pot.

Put the dough into another bowl and let it cool for three minutes

step4

Then add one egg at a time and mix well. The dough will spread out, but as long as you keep stirring, it will form into a batter again

step5

Stir the batter until it is slightly slippery and put it into a flat-top piping bag

step6

Pull out a round batter of any size, dip your fingers in some water and smooth out the raised parts on the surface

step7

Place in the oven at 200 degrees and bake for about 20 minutes until golden brown. Place on a cooling rack to cool

step8

Use an electric egg beater to beat the fresh cream until foam appears. Now add sugar and whip until the ends are sharp

step9

After the puffs are cool, you can cut them in half crosswise and add the whipped cream to serve! (You can also use custard Sauce)

step10

The well-made puffs are hollow inside

How to make fresh fruit cream cake

Ingredients

One chiffon cake (8-inch or 6-inch is acceptable), appropriate amount of vegetable fresh cream (or animal fresh cream), appropriate amount of various fruits or preserves

Method

1. After opening the vegetable fresh cream, it can be frozen in the freezer for 1 year. Cream just taken out of the freezer;

2. The whipped cream needs to be between 2-7 degrees. So you need to take it out of the freezer and put it in the refrigerator in advance. The vegetable cream that has been refrigerated for 8 hours has become liquid and can be whipped at this time;

3. Use an electric egg beater to whip the cream at high speed, and be careful to use a deeper basin, otherwise it will easily splash out;

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4. Beat until the texture is obvious and the cream is hard (9 points), then it can be used to decorate the cake.

5. Fruit ingredients: canned yellow peaches, cherry tomatoes, kiwi fruit (kiwi fruit) in appropriate amounts;

6. Wash or peel the fruits, cut into small pieces or Set aside small slices;

7. Cut the chiffon cake into two even slices;

8. Use a spatula to evenly spread a layer of cream on the first layer of cake, then spread it on Fruit pieces;

9. Spread another layer of cream on the fruit pieces and spread evenly;

10. Cover with another cake slice;

11 .Use a spatula to spread the cream evenly on the surface of the cake (use a turntable or a special decorating table), and spread the cream evenly all over the cake;

12. Then decorate the cake with fruits according to your own ideas Just physically.