Wedding puff recipe

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making wedding puffs.

1.1212 Make crispy dough. Cut the hard butter into small pieces as much as possible and put it into the low flour.

2.2121 Use a scraper to mix until only uniform and fine particles are left.

3. Beat the egg yolk, add salt and water, mix well, and pour into step 2

4. Take out the dough when it is loose, cut it, overlap it, and press it to mix it repeatedly.

5. After mixing evenly, put it into a fresh-keeping bag and refrigerate for about half an hour to reduce the strength of the dough.

6. Take out the dough and roll it into 0.2mm thick, cover it with 20cm diameter baking paper, cut it and poke holes, then apply egg liquid

7. While the crispy dough is refrigerated, make the puffs. Put water, salt and a small piece of butter in a pot and boil.

8. Remove from heat after boiling, pour in sifted low flour, and mix well with a wooden spoon

9.1 When the dough is warm but not too hot, add 4 eggs in 7-8 batches and mix well.

10.2 After mixing well, turn on the heat again and keep stirring. After about half a minute, you can see a thin film on the bottom of the pot, then turn off the heat.

11. The state of mixing should be inverted triangle shape when picked up. Very smooth

12. On the crispy dough, use a 1cm round nozzle to squeeze out 2cm of puff paste from the outer circle. Press the inner circle to make it flatter.

13. Custard cream filling: Beat egg yolks and sugar until pale

14. Pour in the sifted low flour and mix well. Boil the milk and vanilla beans until it is boiling. Add in portions when it is not hot.

15. Sieve and pour into the pot, heat again on medium-low heat, stirring constantly until it becomes thick but still flowable. Add the soaked gelatin while it is still hot.

16. Beat the cream until it is 60% flowing. Pour it into step 15 and stir. Add rum. The custard cream filling is ready.

17. Boil caramel, add 15g water to 20g sugar, boil until it turns red, remove from heat and pour 15g hot water on it, mix well, dip the front of the small puff in caramel and stick it around the big puff, brush the bottom with caramel and put pistachios on it. Fill it with custard cream filling

18. Whip the whipped cream with sugar until it is ready for piping. Use a large chrysanthemum mouthpiece to squeeze out the cream flowers and store in the refrigerator.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to wedding puffs is quite detailed. Save it and make it when you have the chance.