Castapuff recipe something

Published Jan 26, 2023 at 18:44pm ET

Food Material List

1 Medium powder 140g
2 salt 3G
3 Powdered sugar Few
4 butter 120g
5 Whole egg 300g
6 water 260ml
7 Yolk 2
8 vanilla bean A small section
9 Low-gluten flour 15g
10 milk 150g
11 Berry sugar 50g

Operational steps

1 Puff method: 120 g butter, 260 ml water and 3 g salt are put into the pot and boiled in a small fire (to avoid excessive boiling of the liquid);
2 Remove the end of the pot from the fire, sift 140 g medium powder, and pour it into oil and water. Stir evenly, put it back on the fire, stir while boiling, and boil the excess water.
3 When the batter is doubled and spread on the bottom of the pot, it is like forming a film and not sticking to the bottom of the pot.
4 When it comes down from the top of the fire, it is poured into a basin to dissipate the waste heat.
5 Pour 300 g eggs into batter four to five times, stirring evenly.
6 Pull up the batter, can slowly fall, batter is satin-like luster, with a touch of the hand, trace can be slowly recovered;
7 Put the batter into a flower bag and squeeze the batter on the baking tray with a flat mouth (note that there is a short distance between each batter);
8 Bake in 200 degree oven for 20-30 minutes.
9 After air-conditioning, cut in 1/3 place, squeeze into Casta sauce and butter with a flower bag, and sprinkle moistureproof icing powder on the surface.
10 Casta sauce method: add 50 g fine sugar in 2 yolks.
11 The egg yolk is fluffy and thick when beaten at high speed with an egg beater.
12 Pour in sifted low gluten flour 15 G.
13 Stir well with an egg beater.
14 The milk and split vanilla pods are poured into the milk pot. After boiling, pour 1/3 of the milk into the yolk paste slowly and stir evenly.
15 After mixing evenly, pour the remaining milk into the yolk paste and mix evenly.
16 Sift the well-blended egg milk and pour it back into the milk pan.
17 Reheat with low heat, stirring continuously while heating until the egg milk becomes thick and smooth as shown in the figure. Leave the fire immediately and put the pan in a cold water basin to cool it quickly. In this way, Casta sauce is ready. The prepared Casta sauce can be used after it is completely cooled, and can be stored in the refrigerator. It is best to use it on the same day.

Tips

Note: During the whole process, do not open the oven, including after turning off the fire, until the puff is completely cooled before taking it out.

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