Matcha cheese puff(mo cha ru lao pao fu )

Matcha cheese puff

Introduction:

Puff is a kind of western-style desserts. The puffy cream dough is covered with cream, chocolate and even ice cream stuffing. The puff tastes hot outside and cold inside, crisp outside and smooth inside, with excellent taste. Water, cream, flour and eggs are used to make the batter. The eggs in this batter will form cavities during baking. The filling in the puff is injected or cut through the top and then added. Whether the puff is delicious or not, in addition to the crispy skin, the addition of stuffing is also very important. The fully expanded skin has a big cavity inside, which can satisfy people's appetite and fill in more delicious fillings. The special filling will also add to the overall taste of the dessert. The combination of the two is absolutely a pleasant and satisfying delicious enjoyment! In this little summer day, let the light green and pleasant fragrance of tea linger in the hot air, dissipate a little bit of cool and add a little freshness

Production steps:

Step 1: soften the butter at room temperature, cut into small pieces and put into a small pot. Add the amount of water, sugar and salt, heat and boil together; stir evenly; < br > remove from the fire immediately. Add the sifted low flour at one time and stir evenly; heat again with medium heat and stir continuously until the flour and water are all mixed together and a glossy film appears at the bottom of the pot; cool off the heat.

Step 2: put the batter into another container. Add the egg mixture in several times. Add each time, mix well, and then add the next time. After adding eggs, the batter will become more and more moist and oily. It is not necessary to use up all the egg liquid until the batter is picked up and slowly dropped into an inverted triangle shape. At this time, the egg liquid can no longer be added.

Step 3: pour the batter into the flower mounting bag with chrysanthemum flower mouth. Squeeze on the tin foil covered baking tray with proper distance; put the baking tray into the middle layer of the oven preheated to 190 ℃. First bake for 10-12 minutes until the puff is fully expanded, then lower the temperature to 170 ℃, and continue to bake for 17-20 minutes until the surface is golden and scorched, and then cool naturally.

Step 4: soften the cream cheese at room temperature; mix the powdered sugar and Matcha powder evenly; put the cream cheese into a container and beat it with 65 ℃ hot water; add the powdered Matcha sugar in several times and beat it with an egg beater until smooth.

Step 5: use two filling methods: poke a small hole at the bottom of the puff, put the filling into the flower mounting belt, and use the puff flower mouth to punch the filling into the small hole.

Step 6: or directly cut the puff from the middle, fill the filling with a small spoon, and then close the mouth.

Step 7: beautiful puff~~

Materials required:

Butter: 45g

Water: 90g

Low powder: 60g

Eggs: about two

Matcha cheese filling: appropriate amount

Cream cheese: 90g

Sugar: 1 / 2 teaspoon

Salt: 1 / 8 teaspoon

Powdered sugar: 35g

Matcha powder: 1 / 2 tsp

Precautions: 1. When making puffs, be sure to blanch the flour. 2. When making puff dough, eggs must not be added into the batter at one time, but should be added in several times until the puff dough reaches a good dry and wet degree. 3. Keep a certain distance between each puff dough to prevent the dough from sticking together after expansion. 4. The time and temperature must be accurately controlled to ensure that the baking is in place, otherwise the puff will collapse when it comes out of the oven. 5. Do not open the oven door during baking.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Vanilla

Chinese PinYin : Mo Cha Ru Lao Pao Fu