How to make puff bread

Ingredients

Puff pastry ingredients

41 grams of low-gluten flour

41 grams of butter

Powdered sugar 33g

Puff ingredients

64g low-gluten flour

105g eggs

45g butter

Sugar 1g

Milk 107g

Salt 1g

Puff filling ingredients

Matcha powder (Uji Okinka) 7 grams

300 grams of whipping cream

10 grams of sugar (optional)

40 grams of white chocolate

For puff pastry Method

Making puff pastry

Mix the softened butter and icing sugar at room temperature until completely combined. Step 1 of making puff pastry

Sift in low flour and stir until even. Step 2 of making puff puff without dry flour

Put the mixed dough on both sides. In the middle of a piece of oil paper, use a rolling pin to roll it into a 28 cm long, 14 cm wide, and 2-3 mm thick sheet. Put it in the refrigerator to freeze for 10 minutes, and then use a mold to press out about 17 to 18 circles (the circle for pressing the puff pastry is the best) It is best to choose a circle larger than the circle of puff paste). Place the pressed puff pastry material in the refrigerator to refrigerate. The leftovers can be rolled out flat and pressed into discs, or placed in the refrigerator to freeze for later use

(The finished product is about 17 to 18 pieces per square)

How to make meringue puffs step 3

Making puffs

Put butter, salt, sugar and milk into a pot and heat over medium-low heat gently and continuously Stir until simmering. How to make puff pastry. Step 4

Pour in the sifted low-gluten flour and stir quickly until there are no lumps. After about 40 seconds, remove from the heat after a thin film is coated on the bottom of the pot. The dough should be cooked and cooked through, but should not be mushy at the bottom. (The flour should be sifted to avoid lumps)

Be careful not to overheat the low-gluten flour after adding it to the pot. If it is overheated, it will cause separation. Too much heat may also cause clumping. How to make puff pastry Step 5

Take out the hot batter and transfer it to another egg beater. There is no need to scrape off the bottom film of the pot, in order to prevent the residual heat in the pot from continuing to heat the batter. Add the egg liquid several times and continue to stir until the egg liquid and batter are fully integrated. After each addition of eggs, the batter must be mixed evenly and vigorously.

Step 6 of making puff pastry

Pay attention to the state of the batter, use a plastic spatula to scoop up the batter and make it look like an inverted triangle on the spatula. How to make meringue puffs Step 7

Put oily cloth on the baking sheet, put flour on the cutter and print out about 18 marks.

Put the mixed batter into a piping bag, and use a piping nozzle with a diameter of about 1cm to pipe out a round shape. There will be a small tip on the squeezed puff. Touch the wet cloth with your hand to press down the tip. This will prevent the puff from being crooked when baked. Leave a certain distance between puffs to prevent them from sticking together after baking.

The batter must be made immediately. If the batter is cold, the gelatinized batter will deteriorate. Therefore, be sure to make puff pastry while it is hot. Step 8

Take out the puff pastry prepared in advance and cover it with the squeezed puff batter. Step 9 of making puff pastry

Preheat the oven to 230 degrees in advance, and set the middle and lower layers to 220 degrees after the puffs enter the oven. Once the batter expands, lower the baking temperature to 180 degrees (the batter will rise in about 12 minutes), and the baking time is about 30 minutes.

Knowing the baking temperature is the first step towards success. It is very important to understand the temperament of your own oven. The baking temperature in the recipe is only suitable for my oven. For reference only.

The temperature of the oven must be appropriate. If the oven temperature is too high, the surface will be dark and the inside will be uncooked. If the oven temperature is too low, the product will not rise easily and will not be easy to color.

Do not open the oven during the baking process. If you open the oven, the puff batter will shrink and sink because there is still moisture in the batter. How to make meringue puffs Step 10

After baking, open a slit in the oven to let out heat for 25 minutes before taking them out of the oven.

Step 11 of how to make meringue puffs

Making puff fillings

Choose a thick-bottomed milk pot, pour the white chocolate, matcha powder, and light cream into the pot, heat and stir evenly Remove from heat, wait until cool and beat well with a cooking stick. Pour into a mixing bowl, cover with plastic wrap and refrigerate for 5 hours. Step 12 of how to make puff pastry.

Beat the refrigerated matcha cream with a whisk at medium speed until it is about 8 minutes old and ready for mounting. Just spend it in state.

Step 13 of making puff pastry

Prick a hole in the bottom of the round puff and squeeze the filling into the puff through the hole. Step 14 of making puff puff

Cut puffs.

It’s delicious.

How to make meringue puffs Step 15

If you like chocolate flavor, you can replace the white chocolate with dark chocolate and matcha with cocoa.

7g cocoa powder

40g dark chocolate

300g light cream

10g sugar (optional) puff pastry Step 16 of Fu's recipe

You can also choose the simplest cream filling.