Vanilla filling of puff(pao fu de xiang cao xian zuo fa )

Vanilla filling of puff

Introduction:

Production steps:

Step 1: get all the materials ready.

Step 2: mix the egg yolk and white sugar, quickly stir until thick and slightly white, drop in vanilla essence and stir well.

Step 3: sift in corn starch and low gluten flour.

Step 4: mix well.

Step 5: pour the milk into the milk pot and heat it until it boils. Turn off the heat and set aside.

Step 6: pour about one third of the milk into the egg paste, stir it evenly, and then pour the egg paste into the milk pot (this is mainly to make it easier to mix the egg paste with the milk in the milk pot and prevent caking.) Then heat it over a low heat, and keep stirring while heating until the batter boils. Turn off the heat immediately after it is thick.

Step 7: put the pot on the ice water immediately and keep stirring to prevent the mixture from caking due to residual temperature.

Step 8: store in the refrigerator when it's almost cold.

Materials required:

Milk: 200 ml

Egg yolk: 2 (large 37G)

Low gluten flour: 10g

Fine granulated sugar: 30g (original 50g)

Corn starch: 10g

Vanilla extract: 2G

Note: 1. When the egg paste is heated in the milk pot over low heat, it is still very thin at the beginning. With the heating, it suddenly becomes thicker. This step must be quickly stirred. It is easy to paste the pot here.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: sweet

Chinese PinYin : Pao Fu De Xiang Cao Xian Zuo Fa