how to make peach Explosicum crispy puffs, which are crisp outside and tender inside, good-looking and delicious?

Explosicum style is popular recently, such as Explosicum birthday cake, Explosicum toast bread, Explosicum fried chicken, Explosicum curry rice ... This kind of peach thousand-layer pastry puff is Explosicum style, which is the latest style popular in Korean cake baking field.

when I first saw her, the delicate and delicate surface was really a girl's heart burst! I was impressed by her at first sight. Gently take a bite, and the crispy epidermis collides between the teeth, and the sweet, silky juice mixed with small peaches bursts inside the mouth in an instant! It's simply delicious! You won't know this feeling until you taste it yourself.

It took 6 hours to make the dessert, and it was eaten up 2min 2 minutes. What kind of special food is this? I gradually made this peach Explosicum Melaleuca Puff at 7: 3 in the morning, and it was after 1: pm after baking, and then I took photos and ps retouched the picture, which was similar to 3: pm after baking. Although it takes a lot of time, the moment you suddenly see her, when you take the first bite of her, you immediately feel that it took seven or eight hours to make it, which is worth it! Peach Explosicum Melaleuca Crispy Puff

Food:

Melaleuca Crispy: 3g of butter, 3g of fine sugar, 2 ear spoons of bright red food pigment powder. 45g of low-gluten flour

Puff sauce: 1 egg yolk, 2g of fine sugar, 8g of corn flour, 1g of moist and hot milk, 3g of gelatin, 15g of fresh cream, and 15g of fine sugar

Puff body: 3g of butter, 2g of salt, 35g of mineral water, 35g of milk, 4g of low-gluten flour and 75g of egg liquid. Making Melaleuca Crisp: Use an eggbeater to grind the butter slightly, add fine sugar to grind it until the butter is white and full, add pigment to grind it evenly, sift the low-gluten flour, put it in the butter, and mix and knead it into a ball.

put tin foil on the left and right sides of the batter, spread it into small rings with a rolling pin, and put it in the refrigerator for refrigeration. Puff sauce: egg yolk, fine sugar and corn flour are poured into a small milk pot and mixed well. Add hot milk, add 3 drops of gelatin and mix well. 15 grams of whipped cream and 15 grams of fine sugar are added to kill, and put in the refrigerator for storage.

prepare a pot of cold water in advance, and in process 5, gradually heat it with the lowest fire, mix it while heating it until it is sticky and mysterious, and quickly sit in cold water to prevent water and reduce temperature. The refrigerator takes off the consumed fresh cream and mixes it evenly with the cooled process 7. (A small part of the whipped cream is embedded for decoration later)

The mixed state is sticky and meticulous. Put it in a paper pasting mouth with a puff paper pasting mouth put in advance, and put it in the refrigerator for refrigeration. It doesn't matter if you don't have a puff decorating nozzle. You can install a decorating nozzle immediately and cut a small mouth. To make puffs: put butter, water, milk and salt into a small milk pot and mix well first. Fire and heat, minimum fire, while heating and mixing. When the butter melts, the edge of the pan bubbles slightly, and it boils slightly, quickly add the low-gluten flour and mix it with low heat until it becomes a completely transparent dough.

after cooling, add more than half of 75g of egg liquid, stir well, and then add the remaining egg liquid gradually. The puff paste is ready until the batter is stirred by the scraper in an inverted triangle. Put it into a pasting mouth with a medium-sized round mouth in advance, and squeeze it vertically onto a cake mold covered with tin foil.

At this moment, the oven can be preheated, and it is easy to get 2 grams of fire. Remove the fire and heat at 17 degrees for 15min minutes. Take down the thousand layers of pastry batter from the refrigerator, find a small grinding tool similar to the size of the puff body, and cut it out in a ring shape. I used a bigger plastic bottle lid. Put it on the puffs. It's hot in summer, and it's very easy to melt thousands of layers of pastry, so you should hurry up. If the pastry has already softened, put it in the freezer for a while. Gradually, I just made it while refrigerating, and then I simply put it in the refrigerator to finish it.

if you put it in a better heated electric oven, it is easy to get angry at 2 degrees, remove the fire at 17 degrees, and bake for 15 minutes, then turn it to 16 degrees and 1 minutes. Puffs are baked and announced. Don't ask me why one is missing. I won't tell you that I lost control when I first came out of the oven and stole one. Let the peaches be washed and cut into hard particles. Cut the peach into pieces, and carve a number of heart-shaped peach pieces with a grinding tool. Punch a hole in the bottom of the puff nozzle, squeeze in the puff sauce, and stuff some peaches. Peaches and Explosicum Puffs are ready. Squeeze flowers with whipped cream, decorate the design with peach heart-shaped slices, decorate with mint, and sift the fine sugar on it.

Making puffs batter is the key. When making puffs, it must be made with minimum fire, while heating and mixing, and you can't be lazy. If the batter has particles, quickly put the pan on fire, mix well and then heat it. Be sure to dry up the water, and then add the egg liquid slowly, without adding too much at a time. In the end, if the batter is inverted triangle, don't add egg liquid.