Carda puff(ka shi da pao fu )

Carda puff

Introduction:

Production steps:

Step 1: prepare the required materials.

Step 2: milk + salt + softened butter, put into the pot, boil until completely boiling, then turn off the heat.

Step 3: sift in 60 grams of low gluten flour.

Step 4: mix the dough evenly with a wooden spoon.

Step 5: open fire again, medium fire, and constantly stir until the batter film appears at the bottom of the pot, then turn off the fire.

Step 6: take it out and put it in the mixing basin, cool it down to the temperature of hot but not hot hands, and pour in the whole egg liquid in 4 times.

Step 7: mix well each time, then add the next egg.

Step 8: the batter is glossy and smooth. When it is picked up and dropped, it will take on the shape of inverted triangle.

Step 9: put the paste into the decoration bag.

Step 10: spread oil paper in the baking pan and squeeze 4 cm diameter puff batter.

Step 11: preheat the oven, bake at 190-200 ℃ for 30-35 minutes, until the surface of the puff is golden yellow, and the puff expands straight, turn off the heat and continue to simmer for 5 minutes, then take it out to cool.

Step 12: make castor fillings. Prepare the required materials.

Step 13: scrape the vanilla seeds into the milk, add the vanilla pods and the milk, and cook until boiling. Turn off the heat and set aside.

Step 14: add sugar to egg yolk to make it white.

Step 15: sift in low gluten flour and mix well.

Step 16: take out the vanilla pods in the milk and pour the egg yolk paste into the milk.

Step 17: mix well.

Step 18: turn on the medium heat and keep stirring. It will be very viscous for some time. After continuous stirring, the viscosity will disappear and present a flowing state. At this time, turn off the heat and cover the plastic film for cooling.

Step 19: put the castar stuffing into the flower mounting bag.

Step 20: squeeze the stuffing from the bottom of the puff, or cut the puff horizontally from the middle, squeeze the custard stuffing, and then garnish with jam.

Materials required:

Milk: 267 ml

Salt free butter: 45g

Salt: 1 pinch

Low gluten flour: 76g

Eggs: 100g

Vanilla pods: 1 / 4

Egg yolk: 2

Fine granulated sugar: 50g

Note: the temperature of roasted puff should be appropriate, too high will ripen early, too low is not conducive to expansion. Do not open the oven cover when baking, otherwise it will affect the puff expansion. If you can't use the custard stuffing, you can put it in the refrigerator. It will be very thick in the cold storage. When you use it the next day, you can stir it evenly again.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ka Shi Da Pao Fu