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
|low-gluten flour||100 g|
|Powdered sugar||100 g|
|Salt free butter||100 g|
|Almond powder||80 g|
|Salt free butter||80 g|
|low-gluten flour||120 g|
|Whole Egg liquid||180 g|
|Animal cream||600 g|
|White granulated sugar||48g|
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).
Animal light cream and Cassida sauce can be used as fillings, with rich taste such as fruit granules and jam.
Cocoa powder can be added to the formula to make Chocolate flavor puffs.