Cherry puff(ying tao guo ren pao fu )

Cherry puff

Introduction:

Production steps:

Step 1: first make the puff filling: remove the seeds from half of the vanilla bean pods in vanilla custard sauce, put them in 220 grams of milk, boil them, and leave the heat immediately

Step 2: Mix 2 egg yolks, 40 grams of sugar and 10 grams of corn starch, and beat until the sugar melts

Step 3: the mixed material thickens

Step 4: Boil the milk, remove the pods and prepare to pour into the yolk paste

Step 5: continue to stir quickly after pouring, so as to prevent the yolk from being cooked and solidified by hot milk

Step 6: mix the egg yolk and milk evenly, pour them back to the milk pot, heat them over low heat and stir them continuously

Step 7: egg milk is getting thicker

Step 8: just like thick rice paste, pour it out, cool it and cover the surface to avoid skin formation

Step 9: prepare the material for the puff, sift the flour three times and set aside

Step 10: crush the ripe peanuts and set aside

Step 11: pour the butter, water, salt and sugar of material B into the pot and stir

Step 12: the oil is evenly distributed on the water surface, and the fire is reduced after boiling

Step 13: pour the sifted flour into the boiling pan and quickly stir it into a non stick dough. When you can see a layer of mucous membrane at the bottom of the pan, leave the fire immediately

Step 14: after leaving the heat, stir the dough and cool it down until the dough is warm and not hot. Pour the three scattered eggs into the dough a little bit and stir them quickly and forcefully. Finally, scoop up the batter and slowly drop it into an inverted triangle

Step 15: add half of the peanuts and stir well

Step 16: pack the puff paste into flower bags and squeeze them into groups of three, leaving enough room for expansion. Sprinkle peanuts on the surface

Step 17: preheat the oven 200 degrees, middle layer, up and down the fire for 25 minutes, the surface color is golden, no small bubbles can emerge

Step 18: cool the roasted puff and cut it open. Garnish with vanilla custard and cherry and season

Materials required:

a. Low powder: 60g

b. Butter: 45g

Water: 95g

Salt: 1g

Sugar: 5g

c. Eggs: 3

d. Peanuts: 30g

e. Puff filling: vanilla custard sauce: 120g

Cherry: moderate

Note: 1. Vanilla custard sauce is thicker after refrigerated in the refrigerator, such as salad dressing. 2. Mix the batter over low heat and stir quickly. Turn off the fire in time to avoid excessive water consumption. 3. The standard to judge whether the puff is baked is that there are no small bubbles on the surface. 4. It is best to eat the puff on the same day after baking. 5. There are many kinds of puff fillings, among which custard sauce and whipped cream are the most commonly used.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ying Tao Guo Ren Pao Fu