Скачать или смотреть 心形之恋：奶油泡芙的甜蜜邂逅｜The Shape of Love: Sweet Encounter of Cream Puffs

食材
酥皮
☞ 无盐黄油 55g
☞ 糖粉 35g
☞ 低筋面粉 65g
☞ 红丝绒液 2g (约8滴)

泡芙体
☞ 无盐黄油 40g
☞ 全脂牛奶 120g
☞ 盐 1g
☞ 低筋面粉 75g
☞ 常温全蛋液 约150g (3个鸡蛋)

玫瑰奶油馅
☞ 淡奶油 100g (冷藏)
☞ 玫瑰酱 20g
☞ 细砂糖 10g

步骤
酥皮
① 软化黄油，加入糖粉，搅打均匀。
② 加入过筛低筋面粉，搅拌至无干粉。重点：确保无干粉残留。
③ 加入红丝绒液，搅拌至颜色均匀、质地顺滑。重点：颜色分布一致。
④ 面团放烘焙纸间，擀成厚度约3mm薄片。冷冻10分钟。
⑤ 使用心形模具压出形状，冷冻备用。

泡芙体
① 锅中放入黄油、牛奶和盐，中小火加热至黄油融化且液体微沸。重点：液体状态微沸。
② 关火，迅速筛入低筋面粉，搅拌至无干粉。重点：筛入后快速搅拌。
③ 重新开小火，不断搅拌翻炒面团约1-2分钟，直至锅底形成薄膜，面团不粘刮刀。离火。重点：薄膜形成确认糊化完成。
④ 面团摊开散热至温热不烫手（约60°C）。重点：温度约60°C。
⑤ 全蛋液打散，分3-4次加入面团中，每次充分搅拌吸收后再加下一次，直至面糊提起呈光滑倒三角状。重点：分次加入蛋液，搅拌至倒三角状。
⑥ 泡芙面糊装入裱花袋，在烘焙纸上挤出略小于酥皮的心形。
⑦ 覆盖冷冻的酥皮片。

烘烤
① 风炉预热200°C。
② 175°C烘烤20分钟。
③ 155°C烘烤10分钟。
④ 125°C烘烤5分钟。
⑤ 烘烤结束，烤箱闷10分钟。重点：闷烤确保定型。

玫瑰奶油馅
① 冷藏淡奶油加细砂糖，打发至8分发（纹路清晰、有光泽）。重点：打发至8分发状态。
② 加入玫瑰酱，低速搅拌均匀。

组装
① 泡芙完全冷却后，在底部戳孔。重点：完全冷却。
② 挤入玫瑰奶油馅。

#爱心奶油泡芙 #红丝绒泡芙 #玫瑰奶油 #烘焙美食 #甜点制作

Ingredients
Puff Pastry
☞ Unsalted butter 55g
☞ Powdered sugar 35g
☞ Low-gluten flour 65g
☞ Red velvet liquid 2g (approx. 8 drops)

Puff Body
☞ Unsalted butter 40g
☞ Whole milk 120g
☞ Salt 1g
☞ Low-gluten flour 75g
☞ Room temperature whole egg liquid approx. 150g (3 eggs)

Rose Cream Filling
☞ Whipping cream 100g (chilled)
☞ Rose jam 20g
☞ Fine sugar 10g

Making Process
Puff Pastry
① Soften butter, add powdered sugar, beat until smooth.
② Add sifted low-gluten flour, mix until no dry flour remains. Key: Ensure no dry flour.
③ Add red velvet liquid, mix until color uniform and texture smooth. Key: Consistent color distribution.
④ Place dough between baking paper, roll to approx. 3mm thickness. Freeze for 10 minutes.
⑤ Use heart-shaped mold to cut shapes, freeze for later use.

Puff Body
① Place butter, milk, and salt in a pot, heat over medium-low heat until butter melts and liquid slightly boils. Key: Liquid state slightly boiling.
② Turn off heat, quickly sift in low-gluten flour, mix until no dry flour. Key: Sift and mix rapidly.
③ Turn on low heat again, stir and cook dough for approx. 1-2 minutes, until a thin film forms on pot bottom and dough does not stick to spatula. Remove from heat. Key: Film formation confirms gelatinization.
④ Spread dough to cool until warm and not hot to touch (approx. 60°C). Key: Temperature approx. 60°C.
⑤ Beat whole egg liquid, add to dough in 3-4 batches, fully mix and absorb each time before next addition, until batter forms a smooth inverted triangle when lifted. Key: Add eggs in batches, mix to inverted triangle state.
⑥ Fill batter into piping bag, pipe heart shapes slightly smaller than puff pastry onto baking paper.
⑦ Cover with frozen puff pastry pieces.

Baking
① Preheat air oven to 200°C.
② Bake at 175°C for 20 minutes.
③ Bake at 155°C for 10 minutes.
④ Bake at 125°C for 5 minutes.
⑤ After baking, let oven sit for 10 minutes. Key: Sitting ensures setting.

Rose Cream Filling
① Add fine sugar to chilled whipping cream, whip until 80% stiff (clear lines, glossy). Key: Whip to 80% stiff state.
② Add rose jam, mix at low speed until uniform.

Assembly
① After puffs fully cool, poke a hole at bottom. Key: Fully cooled.
② Pipe in rose cream filling.

#HeartCreamPuffs #RedVelvetPuffs #RoseCream #Baking #Dessert
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