Crispy puff bar -- the best snack on the tip of the tongue(xiang cui pao fu tiao she jian shang de zui jia ban shou xiao ling shi )

Crispy puff bar -- the best snack on the tip of the tongue

Introduction:

"If you eat too many puffs filled with cream, you will feel bored. But it doesn't matter. Today, tomato brings a brand new experience of another kind of puff. The crispy puff bar and the friction between granulated sugar and teeth create a happy taste. It's a great experience. Let's share it together ~ "

Production steps:

Step 1: mix high gluten flour and low gluten flour evenly and sift for standby

Step 2: put 100g water, milk, butter, salt and sugar into the egg beater, boil over low heat, and quickly pour in the sifted flour to remove the heat

Step 3: turn off the heat, and use a scraper to stir the liquid and flour into a smooth, non stick dough

Step 4: heat the dough over a low heat again and keep stirring. After about 2 minutes, a layer of batter will dry and stick to the bottom of the pot due to heat, forming a thin film at the bottom of the pot. Turn off the heat

Step 5: pour the dough into another egg beater. When the dough becomes unsweetened but still hot, add the egg mixture in seven or eight times. Mix each time and add the next time

Step 6: until the egg liquid is added, the dough on the scraper will be inverted triangular, thick and smooth. It doesn't drip or drips slowly, so the batter is ready

Step 7: put the batter into the disposable flower mounting bag with five-star flower mounting mouth, and extrude a strip of batter about 15 cm long on the baking plate

Step 8: put it into a 190 ° preheated oven, heat up and down, bake in the middle layer for 20-25 minutes, and then come out of the oven when beautiful baking color appears on the surface

Step 9: after coming out of the oven, brush the surface of the puff with a thin layer of honey diluted with water, and sprinkle with fine granulated sugar

Materials required:

Water: 10g

Milk: 100g

Butter: 65g

Salt: 1g

Fine granulated sugar: 50g

High gluten flour: 22G

Low gluten flour: 63g

Egg: 120g

Honey: 30g

Note: Note: 1, the butter in the dough should be softened at room temperature and cut into small pieces. 2. Low gluten flour and high gluten flour must be mixed well in advance, and then screened. 3. After boiling the liquid completely, quickly pour in the mixed flour. The dough must be stirred into a smooth, non stick dough before it can be reheated.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Cui Pao Fu Tiao She Jian Shang De Zui Jia Ban Shou Xiao Ling Shi