| Puff pastry | |
| Butter | 30g |
| Powdered sugar | 12g |
| Cake flour | 37g |
| Puff | |
| Butter | 40g |
| Sugar | 2g |
| Salt | 1g |
| Water | 100g |
| Cake flour | 40% |
| Chicken egg | About 2 |
| Light cream (I used vegetable cream) | 100g |
- Pastry: 30g butter cut into small pieces at room temperature to soften
- Sift the powdered sugar 12g and low 37g, rub coarse cornmeal.
- Into dough, make growth bar, wrapped in oil paper or plastic wrap and refrigerate 1-2 hours. Take care not to over knead, shape.
- Puff: salt butter sugar-40g, 2G, 1g, 100g water mixture, heated to melt the butter, small bubbles turn a small fire.
- Sift the flour all at once pour.
- Mix until no dry into a smooth soft dough away from the fire.
- Dough is cool, when it was about 60 degrees temperature, several times adding beaten egg, plus a mix, look at the status and
- Mixing spatula lift appears as in figure (triangle), already can, pastry too thin or too heavy will affect the last puff inflation levels.
- Oven before preheating, put the batter into decorating bag, squeeze into uniform size pieces, keep a distance of about 2 cm between each (without decoration mouth)
- Remove from refrigerator refrigeration good pastry, cut into thick slices of about 0.3 cm. (Meringue no early out, since butter melts)
- Covered in baking dish, pressing the pastry slices good puffs of dough, each putting a pastry dough.
- Preheat oven into puffs, 180 degrees for about 20 minutes until the puffs expand 160 degrees for about 30 minutes after the setting. (A little yellow. Puffs do not open the oven during the expansion process, avoid exposure to cold contraction. ）
- Beat whipping cream in advance to seven or eight distribution, takes a puff, poke a small hole in the bottom.
- Squeeze into the cream. (To cooled puffs and then squeeze into the cream, or cream heating will dissolve soon), like fruit can be added.
