Simple Meringue Puffs Recipe
First prepare meringue ingredients. Soften the butter at room temperature, add powdered sugar, cut and mix well
|low-gluten flour||60 g|
|Puff body part|
|High-gluten flour||52 g|
|Low-gluten flour||20 g|
|Normal temperature Eggs||130g (about 2 and a half)|
First prepare meringue ingredients.
Soften the butter at room temperature, add powdered sugar, cut and mix well.
Sift in low gluten flour, mix well, and make a ball.
Roll it into 2mm thin sheets with two layers of oil paper, and put it into the refrigerator to harden.
Then use the mold to card into a piece of appropriate size. Don't refrigerate it for the time being, otherwise it will become soft.
Prepare the puff body ingredients, preheat the oven at 190°, sift the flour, and weigh out the eggs in advance.
Put the milk and butter into a small milk pot, add salt and sugar and bring to a boil.
Boil until boiling, add sifted low gluten flour and high gluten flour, turn and mix evenly with a scraper, and stir into a ball.
Continue heating and stirring until the batter is bright. A thin film is formed at the bottom of the pot. Turn off the fire and let it cool.
When the batter is cooled to about 60 °, you can add eggs. Too high temperature will scald the eggs, and too low temperature will not work.
Add the eggs into the dough in several times and stir well.
The final dough is shiny. Lifting the scraper can form an inverted triangle.
Put the puff batter into a flower mounting bag and squeeze it on the baking tray with a round flower mouth.
Put the clamped pastry on the surface. The pastry should be large enough to cover the puff batter, and put it into the middle of the preheated oven.
In the middle of the oven, bake at 190 ° for 12 minutes, puff up and shape, and then bake at 180 ° for 13 minutes until the surface is evenly colored.
The skin of a successful puff is crisp and not easy to fall off, and the interior is a perfect and clean cavity. Add the depression you like to eat, and the delicious puff will be ready.
I like Matcha. Squeeze a full Matcha casserole and refrigerate it. The delicious puffs will be ready.
The hot flour will gelatinize and make the puff expand well, which is the key to the success of puff. So be sure to cook the flour. When stirring the batter, observe that the bottom of the pot is covered with a layer of film.
The dry humidity of puff batter is very important. If the batter is too wet, the puff is not easy to dry. If the batter is too dry, the puff expansion volume is small.
Do not open the oven during baking, otherwise the puff will collapse due to a sudden drop in temperature.
Puffs can only be filled with stuffing before eating. Because if the stuffing is filled too early, the crisp skin will become wet and soft because it absorbs the moisture in the stuffing.
If you don't eat the baked puffs immediately, they should be sealed and stored in the refrigerator for about a week. Before eating, put it back into the oven and bake it at 180 degrees for 3-5 minutes. Bake the skin until crisp.
The time and temperature of the oven are only for reference. The temperature of each oven is slightly different. We can explore more according to our own oven;