Plucked puff tower(ba si pao fu ta )

Plucked puff tower

Introduction:

"Some time ago, when I saw the star chef arrived, the appearance of the puff tower deeply attracted my baby and me. We used caramel to stack them one by one, and then gracefully circled the crisp puff tower shining with golden light. Baby is "infatuated", every two or three days pestering me to do a puff tower. Because she coughed and didn't make any desserts at that time, her wish came true a month later. It happened to be Christmas and new year's day. It seems that it's very suitable! Little people like this unique gift from their mother, including baby's participation, helping me make tower mold, helping me press out the puff dough, "teaching" me how to put a beautiful tower shape, and so on. Just like a little gourmet, ha ha ~ this is our happiest and happiest parent-child time! Looking forward to the future days have been like this, simple but sweet! Puff tower is a traditional celebration dessert in France. The high puff tower is people's longing for happiness, symbolizing the full house of future generations and the bumper harvest of grain! The outer layer of sweet and crisp Caramel wrapped in the puff with smooth cream has rich taste and aroma, which is very suitable for the colorful and grand atmosphere of the festival. For the vision of happiness, let's build a high puff tower together! "

Production steps:

Step 1: cut the A4 paper into a fan (radius 21cm, angle 90 degrees)

Step 2: overlap the left and right sides to form a cone, and then fix it with adhesive tape

Step 3: wrap tin foil on the outside.

Step 4: make a puff. First of all: Flour weighing, spare;

Step 5: add water, milk, salt and butter into the pot, heat over low heat, stir evenly with a wooden spoon, melt the butter, and bring to a boil. (to boil completely, i.e. not only the edge but also the center)

Step 6: turn off the heat, add low gluten flour and stir with a wooden spoon. (at first, flour will diffuse into the air, so stir slowly, turn it into batter, then stir again), then point the fire, stir it with a wooden spoon and heat it in the middle. When the bottom of the batter gives a sound, the bottom of the pan will form a mask and turn off the fire.

Step 7: add 1 / 3 of the eggs, cut the dough with a wooden spoon, and then stir evenly from the bottom of the bowl,

Step 8: add the second egg and stir in the same way. (the surface area of the dough increases after being finely cut, so it is easy to mix with eggs; the amount of eggs added depends on the subsequent situation, so 1 / 3 of the eggs should be left for adjustment.)

Step 9: confirm the hardness of the dough. Take up the batter with a spoon. If the batter is piecemeal, it means that the batter is too hard. You can add the remaining egg liquid bit by bit to stir it. If the batter curve is very soft, pick up the batter in an inverted triangle shape and won't slide, you can stop putting eggs.

Step 10: put the batter into the flower mounting bag, and extrude the circle in the baking pan.

Step 11: put the egg in a bowl

Step 12: dip some egg liquid with fork, press on the surface of dough and flatten the top tip to ensure the consistency of puff height.

Step 13: put it into the preheated oven, bake at 200 ℃ for 10-15 minutes, wait for the puff to expand and set, lower the temperature to 180 ℃, bake for 20-30 minutes until the surface is yellowish brown. Do not open the oven door during the baking period.

Step 14: the finished product is about 30 liters, and there are 62 baking plates in total.

Step 15: make custard sauce. Method: three yolks, spare; powder sifted, weighed, mixed, spare;

Step 16: beat the yolks with a beater, add sugar and mix until white.

Step 17: add low gluten flour and corn starch. (stir until the powder is invisible. Do not over mix.)

Step 18: heat the milk.

Step 19: add 1 / 3 warm milk to the egg yolk paste, mix well, then add the remaining milk and stir.

Step 20: stir well, sift and pour into the pot.

Step 21: heat with medium heat, stir from the bottom of the pan, mix and heat. (when the liquid turns into cream, burn it. Be careful not to stop stirring.) When the liquid reaches a certain concentration and becomes creamy, it will become sticky, heavy and inelastic. At this time, it should continue to be heated. (pay attention not to stop heating at this time, otherwise there will be a lot of flour that hasn't been melted due to insufficient heating.) continue heating until the paste loses its stickiness and becomes glossy. Turn off the fire at this time. PS: because this step needs fast operation, there is no time to take photos, so the text describes the steps~

Step 22: move the batter into a container, cover it with plastic wrap to prevent it from drying, and then immediately cool the basin in ice water. After cooling completely, refrigerate in refrigerator. (rapid cooling is to prevent the growth of bacteria)

Step 23: sandwich filling. Remove refrigerated custard batter and beat with an egg beater until creamy. Put it in the decoration bag~

Step 24: make a small hole in the bottom of the puff.

Step 25: insert the flower mounting bag into the hole and squeeze the kastar sauce inside.

Step 26: Caramel making. First, the sugar and water are weighed and mixed. PS: before making caramel, remember to coat salad oil on the prepared tower mold for easy removal and consumption.

Step 27: heat over low heat to melt without stirring until caramel. Remove from heat. (if the caramel is not boiled enough, the adhesive force is not enough, and the puff can not be fixed; if it is boiled too much, it will be dark and bitter, so we must pay attention to the control of the temperature.) because after the syrup is boiled, the puff tower should be assembled immediately, the steps should be operated quickly, and the words should be used to describe it~

Step 28: assemble the puff tower. Dip the puffs with syrup, stick them together with the side with syrup, and press them tightly with hands to form a circle. Because the first layer is the foundation, so there should be no gap. Pay attention to the position of the puff in the process of placing the puff to ensure that it strictly surrounds the tower mold.

Step 29: place the puff in the same way and press it with your hands.

Step 30: dip the melted caramel with chopsticks or forks, draw the wire around the puff tower, wrap the sugar wire on the surface of the puff tower, and finally decorate it with colored sugar, and the puff tower will be finished! When you take the first bite, you will fall in love with it!

Materials required:

Water: 75g

Milk: 75g

Butter: 60g

Salt: 1g

Low gluten flour: 90g

Eggs: 3

Egg liquid: right amount

Egg yolk: 2

White granulated sugar: 20g

Corn starch: 10g

Color candy: right amount

Note: the key points in the production process have been explained in each step and will not be repeated here. Other friendly reminders are as follows: 1. The caramel temperature is very high, so we must be careful when operating it. I didn't think so at that time. As a result, the middle finger of my right hand got white blister immediately after being scalded. It hurt for several days. I couldn't type when playing computer. 2. If the syrup solidifies during this period, reheat it with a small fire to melt it. 3. The filling can be adjusted according to your own taste. 4. The colorful sugar decoration on the surface of the puff tower can also be changed at will to form a rich and colorful taste.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ba Si Pao Fu Ta