Puff (kastar sauce)(pao fu ka shi da jiang )

Puff (kastar sauce)

Introduction:

"Puffs don't have much flavor, but they light up as soon as you add kastar sauce! A tiny bit of crispy skin, filled with smooth Casta sauce, and quick, cream, but not a bit too bad, or a little more time to cook a Kwai stat sauce with vanilla flavor. Highly recommended

Production steps:

Step 1: first, make the puff, and prepare the materials. (in addition, mix the high and low gluten flour evenly, and beat the eggs into the whole egg liquid)

Step 2: put water, milk, sugar, salt and butter into the milk pot

Step 3: heat over high heat until butter melts and milk boils

Step 4: turn off the heat after boiling, add the milk liquid into the sifted flour, and mix well

Step 5: after mixing, continue to turn on the low heat and heat until the water evaporates. The dough is fine and dry

Step 6: remove the dough from the heat, slowly add the whole egg liquid, a small amount for many times, each time, stir until the egg liquid and dough are completely integrated, and then put it down again until the egg liquid is used up

Step 7: pull up the egg beater at this time, and the dough is inverted triangle

Step 8: use a scraper to send the dough into a flower mounting bag with a flower mounting mouth

Step 9: spread oil paper (or silica gel pad) into the baking tray and squeeze into the puff dough. It's better to have a little space

Step 10: squeeze the puff into the middle layer of the preheated oven, 200 degrees for 35 minutes

Step 11: observe the color level of the puff in the last 10 minutes (because the temperature of each oven is different)

Step 12: for the baked puff, do not open the oven immediately. Let the puff stay in the oven for another 5 minutes, then open the oven door and put it on the air rack to cool

Step 13: production of kastar sauce: prepare materials

Step 14: add the sugar to the yolk and stir until the sugar melts

Step 15: sift in the mixture of low gluten flour and corn starch, stir well with egg, no dry powder particles

Step 16: put the milk into the milk pot, cut half of the vanilla pods, take out the vanilla seeds, add them to the milk, and heat until the milk boils

Step 17: after the milk is heated, add it to the egg yolk paste and stir while adding

Step 18: add the mixture to the milk pan and heat over low heat

Step 19: pay attention to stir when heating, you can see the liquid slowly become viscous

Step 20: to a certain consistency, turn off the fire, add butter, use the remaining temperature to melt butter

Step 21: put the egg yolk paste in cold water and keep it cool. At the same time, beat 100 grams of cream to 6 minutes

Step 22: add the cooled mayonnaise to the light cream, and mix the two to form a vanilla custard sauce

Step 23: put the custard sauce into the flower mounting bag with flower mounting mouth, insert it into the bottom of the puff and squeeze it into the custard sauce, or directly open the top and squeeze it into the custard sauce

Materials required:

Eggs: 156 G

Milk: 90g

Water: 90g

Low gluten flour: 55g

High gluten flour: 55g

Butter: 70g

Sugar: 5g

Salt: a little

Egg yolk: 2

Fine granulated sugar: 40g

Corn starch: 6 g

Cream: 100g

Vanilla: 1 / 2

Note: 1. Add the flour, stir the batter evenly, make sure the water is evaporated, otherwise the puff is easy to collapse. 2. There is no vanilla pod in kastar sauce, you can use vanilla essence instead or not. 3. Eat immediately, the puff skin is crispy, kastar sauce is fragrant and smooth. Next night, you'd better bake the puff at low temperature, cool it and then fill it. 4. It's easier to do It's filling with whipped cream, but compared with kastar sauce, the taste is far worse!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Pao Fu Ka Shi Da Jiang