How Do You Make Meringue Puffs
Puffs are very tasty, so how do you make meringue puffs? Today we are going to share a recipe for meringue puffs.
|low-gluten flour||41 g|
|Powdered sugar||33 g|
|low-gluten flour||64 g|
|Granulated sugar||1 g|
|Puff filling material|
|Matcha powder||7 g|
|unsalted butter||300 g|
|Granulated sugar||10g (optional)|
Mix butter and powdered sugar softened at room temperature until they are completely combined.
Sift in low flour and stir until there is no dry powder.
Put the mixed dough between two sheets of oil paper, roll a thin sheet of 28cm long, 14cm wide and 2-3mm thick with a rolling pin, freeze it in the refrigerator for 10 minutes, and then press out about 17 to 18 circles with a mold (the circle for pressing pastry is better than the circle for squeezing puff paste). Put the pressed pastry materials into the refrigerator for refrigeration, and the leftover materials can be rolled flat and pressed into discs, or put into the refrigerator for refrigeration and reuse.
Put butter, salt, sugar and milk into the pot and heat over medium low heat. Stir gently until slightly boiling.
Pour in the sifted low gluten flour and stir quickly until there are no particles. After about 40 seconds, leave the bottom of the pot covered with a layer of film. The dough should be cooked and scalded thoroughly, but do not paste the bottom. (the flour should be sifted to avoid pimples) When low gluten flour is added into the pot, be careful not to heat it too much. If it is heated too much, it will lead to separation. If the heat is too high, it may also cause caking.
Take out the hot batter and transfer it to another egg bowl. The bottom film of the pot does not need to be scraped out. In order not to let the residual heat in the pot continue to heat the batter. Add the egg liquid several times and continue to stir to make the egg liquid fully integrate with the batter. After adding the egg each time, the batter must be mixed well and vigorously,
Pay attention to the batter state, scoop up the batter with a plastic scraper and put it on the scraper in an inverted triangle state.
Put a tarpaulin on the baking pan and stick the flour on the cutter to print about 18 marks. Put the mixed batter into the flower mounting bag and squeeze out a circle with a flower mounting nozzle with a diameter of about 1cm. There will be a small tip on the extruded puff. Touch the wet cloth to press down the sharp corner, so that the baked puff is not easy to tilt. A certain distance should be left between the puffs to prevent adhesion after baking. The prepared surface The paste must be made immediately. If the batter is cold, the pasted batter will deteriorate. So be sure to operate while it is hot.
Take out the pastry prepared in advance and cover it on the extruded puff batter.
Pre heat 230 degrees, the middle and lower levels, the puff into the oven after the adjustment at 220 degrees, a batter swelling, the baking temperature will be reduced to 180 degrees (paste about 12 minutes or so bulge). , the total baking time is about 30 minutes. Mastering the baking temperature is the first step towards success. It is very important to understand the temper of your own oven. The baking temperature in the recipe is only suitable for my oven. It is only for reference. The oven temperature must be appropriate. The oven temperature must be too high, the surface color is deep but the interior is not ripe, and the oven temperature is too low, so the products are not easy to hair and color. Do not use it during the baking process To open the oven, if you open the oven, the subsidence will be reduced because there is still water in the puff batter.
After baking, open a seam in the oven to dissipate heat for 25 minutes.
Select a thick bottom milk pot, put white chocolate, Matcha powder and light cream into the pot, heat and bring to a boil, stir evenly, remove from the fire, and beat evenly with a cooking stick when cool. Pour into an egg basin, cover with fresh-keeping film, refrigerate in the refrigerator for 5 hours, and then beat.
Beat the chilled Matcha cream with an egg beater at a medium speed until it can be mounted at about 8 distribution.
Tie a round hole at the bottom of the round puff and squeeze the filling into the hole.
Cut puff. It's delicious.
Those who like chocolate flavor can change white chocolate into black chocolate and Matcha into cocoa. 7g cocoa powder; 40g dark chocolate; 300g light cream; 10g granulated sugar (optional).
You can also choose the simplest cream filling. 300g light cream; 24g powdered sugar.
It can make two 12 cm wreath puffs and recommended to bake 5 minutes more than pastry puffs.
Two garland puff fillings are used; 250ml Anja light cream; 4G Matcha powder; 25g powdered sugar; puff fillings made by sending.
Mastering the baking temperature is the first step towards success. It is very important to find out the temper of your own oven. The baking temperature in the recipe is only suitable for my oven. For reference only. Jiabaode oven.