Puff with crispy granule stick-You Are Foodie

By Alice
18

Puff with crispy granule stick

The popular French stick puff is still at the forefront of fashion. The crispy crust is full of lemon cream filling. It's hard to taste it.

Because the oven temperature is different, the temperature I give is just a suggestion. Adjust it according to your own oven condition and be sure to bake it well.

Step 1 . ACA pink chef machine trial.

Step 2 . First, make lemon sauce: gelatine is soaked in cold water in advance. Beat the egg yolk and egg together, add chopped lemon fruit, and boil the butter over medium heat until sticky.

Step 3 . Pour it into a container and cool it a little. Add the gelatine tablets that are softened after controlling the water. Mix well and sift them. Put them in cold storage for standby.

Step 4 . Then make almond pastry, butter, Archaean brown sugar, almond pastry, mix well, add low gluten flour, rub it into pastry by hand, and put it in cold storage for standby.

Step 5 . Then make protein caramel, protein, powdered sugar, almond powder and salad oil, mix well, put them into a flower mounting bag and put them aside for use.

Step 6 . Now only the puff body of stick puff, water, milk, fine salt, sugar and butter are put into the stainless steel small milk pot. Boil over low heat, stir while cooking, the liquid boils, leave the fire, pour in the sifted low gluten flour and stir quickly.

Step 7 . Reheat for one minute and boil the dough to remove excess water.

Step 8 . When the dough is poured into the cook's machine and quickly stirred to 60 degrees, add the beaten egg liquid in several times.

Step 9 . One mixing and complete fusion plus the next.

Step 10 . Stir the batter until the scraper is lifted and the batter hangs down into an inverted triangle. Put it into the flower mounting bag. You can use sn7141 flower mounting nozzle or directly cut a small hole in the flower mounting bag.

Step 11 . Extrude strips about 20 cm long on the baking pan. The bread I use uses a silicone pad, which can be directly baked in the pan.

Step 12 . Sprinkle the crispy granules made in advance, and finally squeeze the protein caramel. Some formulas for this protein Caramel are not available. I use the original recipe, which really tastes better.

Step 13 . Preheat the oven half an hour in advance. Heat it up to 210 degrees, bake it down to 170 degrees until the puff expands to more than 5 minutes, about 8 minutes. Heat it up to 170 degrees and continue to bake for about 25 minutes.

Step 14 . Let's beat the cream to 6. 7 distribution.

Step 15 . Add the refrigerated lemon sauce and mix well by turning it over.

Step 16 . Mixed lemon cream is super delicate. Put it in a flower mounting bag and refrigerate it for standby.

Step 17 . Bake the baguette puff and let it cool. Pierce one end and squeeze lemon cream into it. If it overflows, it will be full.

Step 18 . It's delicious without stuffing. It's crisp and fragrant.

Step 19 . Lemon cream is not sweet at all.

Step 20 . finished product

Step 21 . finished product

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