How to Make Peach Puffs
pastry] put all the materials into the main pot and set the speed of 30 seconds / 1-6 to mix gradually.Forget to take pictures at this step
|Butter||42 g (softened at room temperature)|
|low-gluten flour||50 g|
|berry sugar||20 g|
|Red velvet liquid||1 drop|
|Salt||1 / 4 teaspoon|
|berry sugar||5 g|
|low-gluten flour||60 g|
|Egg liquid||90 g|
|berry sugar||20 g|
pastry] put all the materials into the main pot and set the speed of 30 seconds / 1-6 to mix gradually.
Forget to take pictures at this step. Take out the pastry dough, divide it into 11 preparations evenly according to the total weight, round it, don't flatten it, lay it flat and wrap it with baking paper, and put it in the refrigerator for cold storage (it must be refrigerated to make it harder for shaping).
Empty the main pot, Add 75 grams of water, 40 grams of butter, 1 / 4 teaspoon of salt and 5 grams of fine granulated sugar. Set the speed of 4 minutes / 100 degrees / 1. Heat and mix; Add 60g low gluten flour, remove the measuring cup cover, set the speed of 20 seconds / 3-4 and mix; At the same time, 190 ° hot air circulation and preheating.
Take a small bowl and weigh out 90 grams of egg liquid; Put on the main pot, wait for the screen temperature to display 50 degrees, set the speed 5, as shown in the figure, pour the egg liquid on the pot cover, and press the silver button to pause immediately after it flows down from the gap of the measuring cup cover; Scrape to the bottom of the pot with a scraper rod, set 30 seconds / speed 3-5 and mix.
Put the mixed batter into the flower mounting bag.
Spread baking paper or tarpaulin on the baking tray, cut a cut of about 1.5cm into the flower mounting bag, and squeeze it into 11 circles on average. Note: ① do not squeeze it into a flat circle, otherwise it will be flat and not bulging. Draw a circle from the outside to the inside and pile it up to a certain height. ② A space of 5cm must be left between each, which will expand when baking.
Take out the pastry, put it on one corner of the plastic wrap in turn, pull the corner cover, roll it across the plastic wrap into a round piece about the size of a puff, and I press it gently with my hand.
Gently cover the pastry on the puff.
Put it into the middle layer of the preheated oven and bake with 170 ° C hot air for 30 minutes. When the color is tender as shown in the figure, immediately cover it with tin foil (matte facing the puff). ② When finished, take out the baking pan and carefully place each puff on the grill to cool.
Empty the main pot without water or oil, add 300g of frozen cream and 20g of fine granulated sugar, and beat it to the picture state at a speed of 3-2.5. ② The cream is put into a flower mounting bag with a flower mounting nozzle and refrigerated in the refrigerator for standby. Note: there is no time for cream to pass. You must look at the state from the middle hole. You can pause observation for many times in the middle.
After the puff cools, break it horizontally with a bread knife (fujichiro's sharpest).
Peel the peach and cut into small particles.
Take out the flower mounting bag with cream, cut a hole, squeeze it into the hollow part in the middle of the puff, and use the corresponding flower mounting nozzle for which pattern you like. ② Insert peach granules and garnish with small pieces of mint. A little fresh, sweet but not greasy puff is finished! At the moment, after 2 o'clock in the night, Yang Chuo finishes work, writes recipes and goes to bed. I hope you Meifen likes to hand in your homework with me.