San Dono Black Spiced Puff Recipe
The taste and taste of San Dono black puffs are extremely rich. The basic short dough is the base, and the upper layer is the puff batter. It has both the soft and crisp taste of tart and the unique taste of puff.
|Salt||1 small group|
|Materials of vanilla flavored fresh cream:|
|Material of puff batter|
|Vanilla pods||1 / 4 pcs|
|Butter (room temperature)||55g|
|Egg (room temperature)||2 ~ 3 (depending on size)|
|Material of Santo noir cream filling|
|Fine granulated sugar (for syrup)||50g|
Make basic pastry first.
Sift low flour and cut butter into small pieces. Cut the mixture with a scraper. Then quickly knead it into powder with your palm. It can be in the form of granulated sugar.
Put the mixed flour in a circle and pour egg yolk and water in the middle. Use a scraping plate to move the flour a little bit to the middle, cut and mix well.
Organize the material into a ball, flatten it with your palm, cut it in the middle, stack it and compact it. This action is repeated several times to make the dough elastic. Wrap it in plastic wrap and put it in the refrigerator for one hour.
Roll the dough flat, cut it off with an 18mm round mold, poke many holes, put it at 200 degrees and bake for 15 minutes.
Then make puff dough.
Put milk, water and butter into the pot and cook until melted. Pour in the sifted powder. Stir with a wooden spoon until there is a film at the bottom of the pot.
Move the dough into the basin, add the beaten egg liquid, and stir until the dough drops from the wooden spoon in a drooping triangle.
Put the batter into the flower mounting bag and squeeze a thick circle on the edge of the basic crisp after the test. The middle is covered with a thin layer. Then squeeze small puffs with an inner diameter of about 2 ~ 3 around. Brush the surface with water. Bake at 200 degrees for 13 minutes, then reduce to 180 degrees and bake for 10 minutes. Take out the little puff. I didn't take out the little puff, because it wasn't crisp enough, so I went on baking.
Rise to 200 degrees and bake for 20 minutes. Remove and cool.
Make caramel again:
Put sugar and water into the pot, 165 degrees, shake while heating. Turn off the fire until the liquid is amber.
Dip the bottom of the puff with caramel and place it flat on the baking paper. Let it cool.
Make cream filling:
Make materials a and B into Italian protein cream and Cassida sauce respectively. I really don't have the strength to type. This practice should be everywhere.
Soften the gelatine with ice water and mix it into kashda sauce. Then mix the pasta cream together. Done. Squeeze into the little puff. And the middle part of the whole puffy bottom.
Finally, make vanilla cream.
Remove vanilla seeds and mix with other ingredients. Mount flowers in the middle.
Finally, put some Caramel on the little puff's head and stick it in a circle around it.