Chinese In North America(北美华人e网)

注册
发新话题 回复该主题

1#

酥皮大泡芙 酥到掉渣 一口爆浆 超治愈零失败 Crispy Cream Puffs/Choux au Craquelin


疫情宅家的日子里,难免有些阴霾。今天和大家分享一款香酥美味的泡芙,咬一口好心情就来了,超治愈,只要严格跟着配方和步骤,一次就可以成功,答应我一定要做起来。


配方/recipe: 泡芙酥皮/Craquelin dough:  

                                                


                      低筋面粉/All purpose flour 80g

                                                                      黄油 /Butter 80g

                                                                      糖/Sugar 20g

                                                 泡芙/Puffs:

                                                                      水/Water 200g

                                                                      黄油/Butter 90g

                                                                      鸡蛋/Egg 4 pieces

                                                                      低筋面粉/All purpose flour 130g

                                                                      糖/Sugar 10g

                                                                      盐/ Salt 2g    

                                                 内馅/filling:

                                                                      淡奶油/ Heavy cream 300g

                                                                      糖/sugar 35g


技术总结:1:做泡芙酥皮的时候,要用室温软化的黄油,不可以用完全融化的,混合原材料时成沙状就可以,否则烘烤时不会完美的裂开。          

                     2: 做泡芙的时候,面粉要完全被烫熟,失去光泽并且在锅底形成一层薄膜

                     3: 做泡芙的时候,每次蛋液必须要完全被面糊吸收再加新的进去,最后全部蛋液不一定要都加进去,要看最终面糊的状态,只要是顺滑的,刮刀提起,面糊垂下成倒三角形,保持一定形状就可以

                    4:烘焙时注意,不同烤箱会有一定差异,视情况确定烘焙时间,完全烤熟的泡芙不会凹底,内部是完美的大空心。

最后编辑yzhang228 最后编辑于 2020/08/01 13:51:17
TOP
分享到微信 分享到Facebook 分享到Twitter 分享到新浪微博 复制到剪贴板
agree
3
disagree
0
2#

存了周末试试

TOP
agree
0
disagree
0
3#

Yummy! Yummy! Looks so fresh and delicious!

TOP
agree
0
disagree
0
4#

回复 3楼Lqlqlq的帖子

谢谢亲,有空可以尝试一下

TOP
agree
0
disagree
0
发新话题 回复该主题