Easy Meringue Puff Recipe

Add 100g low gluten flour, 70g softened butter and 20g powdered sugar into the main pot, cover the pot cover and measuring cup, set: mix for 20 seconds / 6, take it out and put it into a fresh-keeping bag, knead it into a ball, knead it into a long strip with a diameter of 3-4cm, put it in the refrigerator for 1 hour, and then cut it into 0.5-1cm thick discs for pastry.

Add 140g milk, 80g softened butter, salt and 10g powdered sugar, cover the pot cover and measuring cup, set: 3 minutes / 100 ℃ / 3 mixing.

Add 120g low gluten flour, cover the pot cover and measuring cup, set the mixing speed of 20 seconds / 6, and then set the mixing speed of 3 minutes / 4. After the temperature drops to 60 ℃, add 80g whole egg liquid, cover the pot cover, do not put the measuring cup, set the mixing speed of 2 minutes / 3, and add 100g whole egg liquid from the small hole one by one. Remove the batter after cooking. Set full open 200 ℃ / 20 minutes.

The batter can be inverted triangle.

Put the mixed dough into the flower mounting bag, squeeze it into a ball shape, place each batter at an interval of 5cm, and then put a piece of pastry (the diameter of pastry is greater than the extruded batter). Bake in the oven at 200 ℃ / 20 minutes. After baking, open a gap in the oven and simmer for 3-5 minutes.

After cooling, mount the cream and serve. (take it out after freezing for 20 minutes and enjoy it. It tastes better. The cream is cold and has a good taste).