Cream Puff Pastry Ingredients and Method: A. 55g fresh milk, 55g water, 50g butter, 2g sugar B. 65g low-gluten flour, added in two batches. C. 100g whole egg. Pastry ratio: 25g butter, 30g sugar, 30g flour. Filling: whipped sweet cream. I. First, make the pastry. Mix all ingredients together. Roll out the pastry to 0.1mm using a rolling pin through parchment paper. Cut out round shapes and freeze. Assemble the pastry after making the filling. II. Cream Puff Pastry Preparation: 1. Boil A over low heat. If using an open flame, do not exceed the water level line. 2. After boiling, turn the heat to the lowest setting. Pour the flour into the boiling water and quickly stir with a hand whisk or wooden spatula until well combined. Cook for about 2 minutes. 3. Then, use an electric mixer to stir again. Once the temperature drops to about 40 degrees Celsius, add the egg. (To prevent the eggs from being cooked by the high temperature) Do not add all the eggs at once. Observe the consistency of the batter; beat until the batter forms a triangle shape when lifted and slowly drips down. 4. Transfer the batter to a piping bag fitted with a nozzle and pipe into round shapes. 5. Pipe onto a clean baking tray (oil-free), then cover with the lid to complete the assembly. 6. Preheat the oven to 180 degrees Celsius and bake for about 20 minutes, or until golden brown. If you want it crispy, bake until golden brown. 7. Fill with whipped cream as filling.
Materials
Steps for making puff pastry
Figure 1
Figure 2 Tips: Ingredients: Flour sieve, rubber spatula, piping bag, piping tip, oven vent, parchment paper, whisk. 1. When the starch is scalded, it becomes modified starch. The scalded starch gelatinizes, absorbing more water. Different gelatinized starch has the property of trapping air. During baking, the water in the dough becomes steam, creating strong steam pressure that stretches the dough, forming puffy bubbles. 2. Add eggs when the egg mixture temperature drops to around 40 degrees Celsius, otherwise the eggs will easily cook. The more eggs in the recipe, the firmer the puffs will be and the more fragrant and crispy they will be. If you reduce the amount of eggs, you must increase the amount of water to maintain the correct consistency of the puff dough, resulting in a softer puff crust that is prone to collapsing. 3. Egg liquid also adjusts the consistency of the dough. If the dough is too stiff, add some egg liquid; if it's too soft, it lacks support; if it's too stiff, it lacks expansion. 4. The baking pan must be free of oil, otherwise the bottom of the puffs will detach. Just sprinkle some dry flour on it. 5. Do not open the oven door during baking. Turn the puffs over only after they have set to prevent them from deflated and collapsing.
