Crispy Big Puff Panasonic Baking Magic World

Published May 31, 2021 at 00:55am ET


Crispy Big Puff Panasonic Baking Magic World

Recently, I have been too busy with my work. I have to take care of my Taobao bakery in my spare time. When I went to Wanda one day, I ate a puff. Its this kind of crispy skin, I said at that time, go home and make it by myself. Later, I was lazy and busy. It also ran aground. Today, the sunshine is just right. I put off all the things I dont need to worry about. I cant sit idle drinking rose tea. To tell you the truth, we started baking 20 of them, and they all went into the garbage can because they were not ripe.

Food Material List

  • 1 Milk or water 125g
  • 2 butter 50g
  • 3 salt 1.5g
  • 4 sugar 3G
  • 5 Low-gluten flour 75g
  • 6 Egg 2

Operational steps

  • 1 (The main ingredient is the prescription of puff body and the auxiliary ingredient is the recipe of crisp skin)
    Make crisp skin first and then make puff.
  • 2 First make crispy skin, 40 grams of butter and 25 grams of sugar powder.
    Crispy Big Puff
  • 3 Micromelting
    Crispy Big Puff
  • 4 Stir until sugar is completely melted.
    Crispy Big Puff
  • 5 Sift in low gluten flour 50g
    Crispy Big Puff
  • 6 Sifted low gluten flour
    Crispy Big Puff
  • 7 Stir evenly with a scraper and form a ball. Cover with fresh-keeping film for use
    Crispy Big Puff
  • 8 The picture is four eggs, because I started to make a dish and failed, I used this picture.
    Crispy Big Puff
  • 9 Come down and make a puff. 1. Water or milk 125g, butter 50g, salt 1.5g, sugar 3g, mix together into a small pot.
    Crispy Big Puff
  • 10 Heat a small fire until it boils slightly.
    Crispy Big Puff
  • 11 Quickly sift in 75g of low gluten flour
    Crispy Big Puff
  • 12 Use the scraper to continue stirring to a particle-free, uniform state, continue to temper on the heating, small fire. Stir slightly until there is a layer of paste film on the bottom of the pan.
    Crispy Big Puff
  • 13 Change to a larger container and prepare to add egg juice.
    Crispy Big Puff
  • 14 Egg juice should be added in stages, stirring until it is absorbed completely before adding the egg juice each time.
    Egg juice should not be added completely, just increase or decrease according to the state of batter.
    Crispy Big Puff
  • 15 Finally, the batter is lifted with a scraper and is in an inverted triangular state.
    Crispy Big Puff
  • 16 In mounting bag, you can use a large round flower mouth, or cut the head of the mounting bag directly.
    Crispy Big Puff
  • 17 Squeeze on the baking tray, the gap in the middle is bigger, because the puff will expand.
    Crispy Big Puff
  • 18 Then divide the pastry into equal notes.
    Crispy Big Puff
  • 19 Flatten by hand
    Crispy Big Puff
  • 20 Cover the puff batter
    Crispy Big Puff
  • 21 Preheat oven 180 degrees, bake for 25-30 minutes
    Crispy Big Puff
  • 22 After whipping the light butter with sugar, put it in the mounting bag, poke it in from the puff bottom and squeeze it into the filling.
    Crispy Big Puff
  • 23 Writing production steps
    Crispy Big Puff
  • 24 Writing production steps
    Crispy Big Puff

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Healthcare food category

Refreshing, Oven recipes, Snack, Meat 1, Children, Wire drawing


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