Chocolate cream egg yolk puff(qiao ke li nai you dan huang pao fu )

Chocolate cream egg yolk puff

Introduction:

"The most traditional little puff. Its rich cream and yolk flavor is also very attractive! Add a little extra chocolate to embellish it, let alone have a special flavor, ha ha! This is another simple tea drink. Because of the addition of chocolate, it is called chocolate cream egg yolk puff. "

Production steps:

Step 1: all ingredients.

Step 2: open the water and melt the butter, sugar and salt.

Step 3:

Step 4: wait for the water to boil and roll once. Pour in the flour and stir.

Step 5: turn the heat to low heat, make the water evaporate, stir the flour until it doesn't stick to the pot, and leave the heat.

Step 6: beat the eggs in a bowl and stir.

Step 7: spoon into the flour four times, mix the egg and flour thoroughly each time, and then scoop the egg liquid for the second time.

Step 8: finally stir the batter until it is smooth, sticky and fine.

Step 9: pour the batter into the decoration bag.

Step 10: squeeze the large flower mounting mouth into the baking tray.

Step 11:

Step 12: preheat the furnace temperature in advance, adjust it to 200 ℃ and bake for 25 minutes.

Step 13: add cream into the mayonnaise and put it into the flower mounting bag. Punch a hole in the puff with chopsticks and squeeze in the cream mayonnaise.

Step 14: add cream to the mayonnaise and put it into the flower mounting bag. Punch a hole in the puff with chopsticks and squeeze in the cream mayonnaise.

Step 15: dissolve the chocolate in water.

Step 16: squeeze the chocolate on the surface of the puff.

Step 17: all operations are completed.

Materials required:

Flour: 70g

Butter: 40g

Water: moderate

Secret mayonnaise: 100g

Pure chocolate: 40g

Whole egg: 2

Sugar: 5g

Salt: 2G

Precautions: warm tips: 1. The baking time should not be too short, otherwise the puff will collapse when it comes out of the oven. The puff must expand in place in the oven, otherwise it will appear that the heart will die, and the filling can not be filled. The baked standard should be empty, so that it is easy to fill the inside. 2. Chocolate must be separated from boiling water for melting, must not use hot water modulation, if too viscous, can be appropriate to put a little cream, must not be more, otherwise it will not solidify.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Nai You Dan Huang Pao Fu