家庭烘焙分享,超好吃的法式奶油泡芙!French Cream Puffs Recipe!

Описание к видео 家庭烘焙分享,超好吃的法式奶油泡芙!French Cream Puffs Recipe!

这款奶油泡芙要比之前分享过的酥皮泡芙简单一些,步骤上省略了表层的酥皮,难度和时间都降低许多,泡芙的口感就不用多说啦,就是一个酥脆好吃~

配方:可做8-12个
无盐黄油40g、牛奶40g、水40g、盐1g、低筋面粉45g、全蛋液85g、淡奶油180g、细砂糖15g、香草精2g、全蛋液适量、糖粉适量

Tips:面粉使用前过筛

步骤:
1.锅中放入40g无盐黄油、40g牛奶、40g水、1g盐,开中小火加热至沸腾后关火移锅
2.将过筛后的45g低筋面粉放入锅中搅拌均匀,继续以中小火搅拌至锅底出现一次薄膜,关火,盛出至碗中
3.将85g全蛋液分3次倒入面糊中,依次搅拌均匀,至拉起面糊呈三角状
4.将面糊装入裱花袋,在烤垫上挤入面糊,表面刷少许全蛋液
5.上下火190°C/374°F预热烤箱,烘烤25分钟,烤好后放凉
6.打发奶油,在180g淡奶油中放入15g细砂糖、2g香草精,用电动打发器打发,装入裱花袋
7.将放凉的泡芙切开,挤入奶油,表面撒少许糖粉装饰即可

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How to make French Cream Puffs?

Servings: 8-12
Ingredients:
unsalted butter 40g, milk 40g, water 40g, salt 1g, cake flour 45g, whole egg 85g, whipping cream 180g, granulated sugar 15g, vanilla extract 2g, whole egg liquid Q.S, powdered sugar Q.S

Tips: Sift the all-purpose flour before use.

Instructions:
1.Add 40g unsalted butter, 40g milk, 40g water and 1g salt into a saucepan over medium-low heat for minutes until boil, then turn off the heat.
2.Put 45g cake flour into the saucepan and stir well, then stir over medium-low heat until a film appears at the bottom, turn off the heat and remove to a bowl.
3.Pour 85g whole eggs into the batter in 3 times and stir well in turn until pull up the batter to form a triangle with a spatula.
4.Transfer the batter into the piping bag with 10mm round hole piping nozzle, then pipe out the batter on the baking mat and brush a little whole egg liquid on the surface.
5.Preheat the oven to 190°C/374°F and bake for 25 mins, then let it cool completely.
6.Add 15g granulated sugar, 2g vanilla extract into 180g whipping cream and beat on low speed until it becomes cream with the electric beater, then transfer into a piping bag.
7.Devide the puff into two parts and pipe out the cream, then sprinkle a little powdered sugar.

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Equipment & etc:
Camera: FUJI X-T4
Lens: FUJINON SUPER EBC XF 23mm F1.4
Mic: SENNHEISER MKE600
Edit: Final Cut Pro X/Adobe Audition

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