Blueberry jam puff(lan mei guo jiang pao fu )

Blueberry jam puff

Introduction:

"Is the puff skin sweet or salty, tasteful or tasteless? Last time I made a puff, some people think that the puff skin can taste salty. All of a sudden, he passed the exam. I don't eat puff for many years, but I have no impression of the taste of puff skin. Turn out a few puff prescription to see, more confused. Jun Zhi's formula has sugar and salt, which is salty when eaten; some recipes are all salt, which can only have salty taste; others are sugar free and salt free, of course, which has no taste. What's the flavor of the puff? Sold two puffs on the street, although not our delicious, but, obviously, tasteless. The problem of taste has been solved. However, several prescriptions lead to another problem. What powder does puff skin use? High gluten powder or low gluten powder? Junzhi's prescription uses low gluten powder, but Changdi's dictionary uses high gluten powder. Is there any difference between high and low powder leather? This time, try high flour puffs. Omit the salt from the prescription. Always feel in the buttock hole, take away after the plate there will always be some trace of filling. What's more, all the time, the puffs sold on the street are opened on the side. So, it's better to continue squeezing from the top. "

Production steps:

Step 1: materials for puff skin

Step 2: pour water and oil into the pot

Step 3: boil over medium heat

Step 4: stir and pour in all the flour

Step 5: continue to heat, continue to stir until the batter does not stick to the pot, away from the fire, continue to stir until not hot

Step 6: add the egg liquid in batches and stir

Step 7: stir until the batter is inverted triangle

Step 8: put it into the flower mounting bag with sharp teeth and flower mouth

Step 9: extrude the pattern in the baking pan and spray a little water

Step 10: put in the oven, middle layer, 180 degrees up and down, bake for about 30 minutes

Step 11: puff, golden yellow, out of the oven, cool

Step 12: put the jam into the flower mounting bag with round mouth

Step 13: make a small hole in the crack of the puff

Step 14: insert the flower mouth and squeeze in the jam

Step 15: pull out the flower mouth

Step 16: set the plate, sprinkle a little sugar powder to decorate.

Materials required:

Water: 50g

Corn oil: 30g

GAOJIN powder: 40g

Whole egg: 80g

Blueberry Jam: right amount

Powdered sugar: a little

Note: when heating water and oil, it is necessary to continuously stir, so that the oil and water can be mixed as much as possible. After leaving the fire, continue to stir the batter, so that the batter heat to 65 degrees, to the extent that it is not hot to add egg. Add the egg liquid to the batter to stir up the inverted triangle, do not have to add all.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Lan Mei Guo Jiang Pao Fu