[tomato formula] Coffee Cheese puff -- the luxury version of puff(fan qie pei fang ka fei ru lao pao fu pao fu zhong de she chi ban )

[tomato formula] Coffee Cheese puff -- the luxury version of puff

Introduction:

"I always think that puff is a magic thing. The cookie like batter can expand into a hollow bun. The crisp puff skin has a strong flavor. It feels like eating a cheesecake version of puff. The filling is full-bodied. Put it in your mouth. It's full of fragrance. Praise it

Production steps:

Step 1: put water, salt, sugar and butter into the pot, heat over medium heat and stir slightly to make the butter melt completely.

Step 2: continue heating until the water boils

Step 3: after the water boils, turn down the heat and pour all the flour into the pot at one time

Step 4: stir the flour and water together quickly with a scraper. Stir until the flour and water are all mixed together and do not stick to the pan. Then turn off the heat and take down the pan

Step 5: when the batter is not too hot, you can add the broken eggs

Step 6: first add a small amount of eggs, stir until the batter completely absorbs the eggs, and then add the next time

Step 7: you don't have to add all the eggs. After you add the eggs, the batter will become more and more moist and smooth. Pick up the batter. The inverted triangle shape shown in the batter graph shows that it's OK. You don't need to add the eggs any more

Step 8: dig up the puff dough directly with a small spoon and put it on the baking tray. Keep a certain distance between each dough

Step 9: put the oven in the middle layer of the oven with 210 ° pre heating, bake for 10-15 minutes. When the puff is fully expanded, lower the temperature to 180 ° and continue to bake for 20-30 minutes until the surface is yellowish brown.

Step 10: make coffee cheese filling. Heat cream cheese over water until melted. Add powdered sugar and beat with egg beater until smooth

Step 11: dissolve coffee powder with 2 teaspoons of hot water to make coffee liquid

Step 12: pour into the cheese paste and continue to beat with the egg beater to make the coffee and cheese mix evenly

Step 13: add the cream several times and beat thoroughly with the beater after each pour

Step 14: until the cream is added, the coffee cheese filling is ready

Step 15: cut the baked puff with a knife and fill the cheese filling directly with a spoon, or fill the filling directly with the puff mouth from the bottom of the puff. Finally, pour in the chocolate sauce, and the Coffee Cheese puff is ready

Materials required:

Low gluten flour: 100g

Butter: 80g

Salt: 1 / 2 teaspoon

Cream cheese: 180g

Sugar powder: 456g

Hot water: 2 teaspoons

Water: 160g

Fine granulated sugar: 1 teaspoon

Eggs: about three

Light cream: 135g

Instant coffee powder: 2 teaspoons

Note: 1, after the puff is ready, if you don't eat it immediately, don't rush to fill in the filling, otherwise the puff will not be crisp after absorbing the moisture of the filling. 2. For this coffee cheese filling, the amount of light cream can be adjusted according to your preference. If you like light taste, you can increase the amount of light cream, and if you like strong taste, you can reduce the amount of light cream.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Ka Fei Ru Lao Pao Fu Pao Fu Zhong De She Chi Ban