Carda puff(ka shi da pao fu )

Carda puff

Introduction:

"After making the original puff for the first time, I continued to toss on it yesterday. I didn't see the production of kastar sauce. I felt it was very simple. I just had all the ingredients at home, so I started to make it. Kastar sauce is widely used. In addition to puff, it can also be used to make bread and smear. If you make this sauce well, it can be delicious! I had a taste of it. It was delicious to eat it directly. The material of this puff is the same as that of the first one. There is no kitchen scale, so the material is measured with the cup and spoon of the toaster. So I'm more casual. Originally, it was used to squeeze kastar sauce with fresh-keeping bags. As you can imagine, it was too difficult to squeeze. I've broken all the fresh-keeping bags, and the puffs are not good-looking. It seems that I have to buy a special flower mounting bag and flower mounting mouth. "

Production steps:

Step 1: get the ingredients ready for the custard sauce

Step 2: add sugar to the yolk

Step 3: until the color turns white and the volume becomes larger

Step 4: pour in the flour and stir well

Step 5: pour the milk into the milk pot and cook until it is slightly soaked. Then turn off the heat

Step 6: add the milk into the egg yolk paste several times and keep stirring from side to side to prevent caking

Step 7: filter and return to the milk pot

Step 8: boil over low heat until thick. Stir while boiling to avoid pasting the pot. Cool off after boiling

Step 9: put the cold kastar sauce into the fresh-keeping bag and put it in the refrigerator

Step 10: prepare the materials for the puff

Step 11: put water, oil, salt and sugar into the milk pot

Step 12: heat to boiling and turn off the fire immediately

Step 13: pour in the flour and stir quickly. Continue to turn on the low heat and keep stirring until a thin film appears at the bottom of the pot. Turn off the heat.

Step 14: beat two eggs into egg liquid

Step 15: when the air is not hot, add the egg liquid into the batter four times, stir evenly each time, and then add the next time

Step 16: mix the batter. When it is picked up, it can be in the shape of inverted triangle

Step 17: there is no flower mounting bag, so I put the batter into the fresh-keeping bag and cut a small hole

Step 18: squeeze the batter into the baking tray, leaving a gap in the middle. Try to be the same size. I'm so crowded

Step 19: put in the preheated oven, bake at 200 ℃ for 10 minutes, then turn 180 ℃ for 20 minutes

Step 20: make a hole next to the puff with chopsticks and fill in the kastar sauce

Materials required:

Flour: 80g

Eggs: 2

Oil: 40g

Water: 120ml

Salt: 2G

Sugar: 10g

Custard sauce material: egg yolk: 2

Milk: 150ml

Note: 1 when making satiety, the egg liquid should be added several times, each time should be stirred evenly, and then added the next time, as long as the batter can form an inverted triangle shape, it is not necessary to use up all the amount of egg liquid. 2. The oven door must not be opened in the production process, otherwise the temperature will drop suddenly and the puff that has been soaked will collapse quickly. Don't open the oven immediately after baking. Take out the puff after the temperature drops, otherwise it will collapse.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ka Shi Da Pao Fu