Northeast Cuisine

Crispy-skinned Big Puff

I used to be a puff. According to Jun Zhizis prescription, Xiaopuff. Recently, seeing the crisp-skin big puff made by my friend Lian, I felt like it was sold in the puff store outside. I searched for the crisp-skin recipe and made this crisp-skin big puff. After doing it well, my husband gave me the evaluation of the best puff Ive ever eaten! ____________

Food Material List

  • 1 Crispy skin:
  • 2 butter 80g
  • 3 Powdered sugar 55g
  • 4 Low-gluten flour 100g
  • 5 Puff batter:
  • 6 Low-gluten flour 100g
  • 7 water 160g
  • 8 butter 80g
  • 9 sugar 1 spoon
  • 10 salt A bit of
  • 11 Egg 3

Operational steps

  • 1 Prepare crispy skin first. Butter, diced soften, add sugar powder, mix well, butter delicate shape.
    Crispy-skinned Big Puff
  • 2 Add low gluten flour.
    Crispy-skinned Big Puff
  • 3 Cut and mix evenly with a rubber scraper.
    Crispy-skinned Big Puff
  • 4 Form a long circle. Wrap it in oil paper and freeze it. But dont freeze too hard. Good slice.
    Crispy-skinned Big Puff
  • 5 Prepare puff batter. Butter is diced and heated evenly when boiled.
    Crispy-skinned Big Puff
  • 6 Butter, water, sugar and salt are put into the pot and boiled over high heat.
    Crispy-skinned Big Puff
  • 7 When the fire is boiled, turn down the heat. Pour in the flour and mix quickly without particles. I stirred it with four chopsticks.
    Crispy-skinned Big Puff
  • 8 Spread out the dough and air it to the hand temperature.
    Crispy-skinned Big Puff
  • 9 Add the egg juice bit by bit, mix well each time, then add the next time.
    Crispy-skinned Big Puff
  • 10 When the batter is adjusted, the scraper is lifted and triangulated, and the batter will not immediately fall into a state just right.
    Crispy-skinned Big Puff
  • 11 The oven should be preheated in advance. Preheat for 10 minutes at 180 degrees Celsius. Slice the crisp rolls and look like potato chips.^*
    Crispy-skinned Big Puff
  • 12 Put the batter into the tape and cut a mouth 1 cm wide. There should be enough space between the batter. It will grow well in a short time.
    Crispy-skinned Big Puff
  • 13 Cover with a crisp hat.
    Crispy-skinned Big Puff
  • 14 Put it in the preheated oven. Fifteen minutes at 180 degrees Celsius, ten minutes at 150 degrees Celsius and five minutes at 130 degrees Celsius. The time and temperature are not fixed. Start roasting until the puff no longer grows up, down 30 degrees Celsius, roast until the color has been good, then lower the point, drying and setting. Its cooked and then put on the baking tray.
    Crispy-skinned Big Puff
  • 15 Two plates, 20 in size, were baked.
    Crispy-skinned Big Puff
  • 16 Be big enough! Beautiful crisp skin!
    Crispy-skinned Big Puff
  • 17 This is the smallest, real crisp-skinned hollow puff.
    Crispy-skinned Big Puff
  • 18 Beat 150g light cream with 10g sugar powder. Diced mango. After the puff is cool, cut it, squeeze in the butter, serve as fruit, and cover it with a cap. Beautiful butter fruit crisp skin big puff ready: -)
    Crispy-skinned Big Puff

Leave a Reply

Your email address will not be published. Required fields are marked *