Crown puff(hua guan pao fu )

Crown puff

Introduction:

"People who make small puffs like them very much. Sometimes, if you put a little effort into changing the shape, the taste will be further improved. Today's Corolla puff is the upgraded version of cute puff, with a variety of tastes replaced by cocoa cream sandwiches and sweet fruits. The lovely little puff is beautiful immediately, and the afternoon tea is good At the end of the day, I make another cup of milk tea, sit by the window and watch the fresh image outside. Do you feel completely relaxed. It's not too complicated. It's delicious. The combination of big and small puffs has a good taste. You can add a pile of mixed fruits in the middle to make it taste more rich. TaoMa likes mango, so she doesn't add other fruits. The only bad thing is that the weather is too hot, so she really can't hurt when she pats the cream. When she pats well, the cream melts more than half It's so depressing!!!! Fortunately, the taste won, and it can be regarded as consoling Tao Ma's injured little heart. "

Production steps:

Step 1: puff material diagram

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

Step 3: bring to a complete boil and remove from the heat

Step 4: sift in low gluten flour

Step 5: stir into dough

Step 6: put it on the fire again, medium heat, and constantly stir until the batter film appears at the bottom of the pot, then remove it from the fire, put it into the mixing basin, cover it with a wet cloth, and put it to a slightly hot but not hot temperature

Step 7: put two eggs in two times and one in one

Step 8: stir well before adding another one

Step 9: stir the batter carefully and smoothly, and take it up into an inverted triangle

Step 10: pad oil paper on the bottom, draw two circles with the bowl with the inner ring size of 18.5, and then use the oil paper on the reverse side. The reverse side is for cleaner, and the oil paper is very thin, so you can see the circles on the reverse side

Step 11: put the batter into the flower mounting bag

Step 12: cut a small opening in the flower mounting bag, squeeze the batter into a small circle, then fry the mouth of the flower mounting bag into a big circle, and then squeeze into a big circle

Step 13: preheat the oven at 200 ℃ and put the baking tray on the second layer for 25 minutes

Step 14: until the surface of the puff is golden, put it in the oven for five minutes and take it out to cool

Step 15: 300g light cream, add 25g powdered sugar

The second step is to add sugar spoon (FIG. 16)

Step 17: continue to reserve

Step 18: cut the big puff ring in half, squeeze a circle of cocoa butter filling, and put in the small puff ring

Step 19: squeeze a circle of cocoa cream stuffing, put in the right amount of mango, and then put on the other half of the puff ring

Step 20: sift the remaining sugar powder on the surface and place a circle of fragrant almond slices

Step 21: cut and eat

Materials required:

Water: 100ml

Butter: 45g

Salt: 1 small shot

Sugar: 5g

Low powder: 60g

Eggs: 2

Cooked almond slices: appropriate amount

Cream: 300g

Powdered sugar: 40g

Cocoa powder: 1 1 / 2 teaspoon

Mango: right amount

Note: the batter of puff should be cooked well, and it's easy to make it successful. In fact, this kind of shape can contain any kind of stuffing you like, such as cream, Carda and chocolate. You can create your own food if you like!!!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Hua Guan Pao Fu