#different puff#custard caramel puff tower
Ingredients
- Milk 60g
- water 60 grams
- Butter 50g
- sugar 2 grams
- Salt 1 gram
- Cake powder 62g
- Egg liquid 120-130g
- milk 225 grams
- sugar 60 grams
- egg yolk 2 and a half
- Cake powder 15g
- Cornstarch 7g
- Butter 12g
- Light cream 125g
- Water 40 grams (caramel ingredient)
- White sugar 50 (caramel ingredient)
Steps
1. All ingredients of puff skin are ready
2. Prepare all ingredients for filling
3. Put the egg yolk into the pot, add two -thirds of sugar and mix
4. After the residue of the sugar has weakened, add the sifted powder into it at once and mix until it becomes smooth and sticky
5. Add the remaining sugar to the milk and put it on the fire. After it boils, immediately add one-fifth of the amount into the egg yolk liquid. Keep the remaining milk warm over a very small fire.
6. 66. After adding the milk, stir quickly with a hand whisk until smooth. Filter
8. After becoming slippery, then add a large heat to the milk pot to heat up, and stir it with a manual egg beater to heat it,
9. After boiling, it becomes thicker. When stirring, you can see the bottom of the pot, and immediately replace it with a silicone scraper. The thick Kasda paste becomes sticky and soft, and it can be shiny. Perform it with full heating and evaporate the moisture in the milk
10. Immediately pour into the tray and smooth out. While it is hot, the plastic wrap is kept on the cover of the Castea sauce, and it cools it in ice water
11. Put milk, water, butter, sugar and salt into the pot, turn up the heat and stir gently with a manual egg beater When the butter is completely melted and starts to boil, turn off the heat
12. Add the sifted cake flour at one time and stir quickly with a manual egg beater. Using a manual egg beater is less likely to cause uneven mixing
13. Immediately transfer to the basin. You only need to take out the batter that can be taken out. There is no need to scrape out the mask from the bottom of the pot. Transfer it to the basin to prevent the remaining heat from the pot from continuing. Heat the eggs in the batter, otherwise they will be overheated
14. When the batter becomes thick, replace the electric egg beater (only one egg beater is installed), add the egg liquid into the batter bit by bit, stir at medium speed until it becomes smooth. Can. Use a silicone knife to confirm the softness and hardness of the batter. If the batter is shiny, scoop it up
15. The decorative bag is put on the cup and puts all the puff paste in the decorative bag After the mouth of the decorative bag is tightened, at a distance of 1.5 cm away from the baking sheet, the vertical slightly tilted a little bit of the circular diameter of 3.5 cm on the baking sheet.
16. Preheat the oven to a temperature of 220 degrees. After putting the puff embryos in, immediately lower it to 200 degrees and bake for 15 minutes. Initially, use high temperature to heat it once to expand it, and then lower it
17. Castea sauce is scattered with an eggbeater, adds the proof cream, mix well
18. Squeeze cream sauce into the puff skin, squeeze 30-35 grams each inside
19. After the puff sticks to the caramel to assemble, pull the remaining caramel with a scraper and wrap it on the puff
Tips
- 1. The caramel should be boiled over low heat. If it is not boiled high enough, the adhesive force will not be enough to fix the puffs. If it is boiled too much, it will turn black and bitter, so be sure to control the heat. .
- 2. After the caramel is boiled, assemble it quickly. If the caramel becomes hard, put it on the fire and reheat it.
- 3. The amount of egg liquid in the puff pastry is about 120 grams. The remaining 10 grams is to adjust the softness of the batter. Be sure to remember to mix. The amount of egg liquid added to the batter is 120 grams. If it is too little, it will affect the expansion. If it is too much, it will expand too much.
