95 ml (g) of water, 5 g of milk powder, 3 g of sugar, 40 g of unsalted animal butter.
|(or 10g unsalted animal butter + 30g sunflower oil)|
Weigh the above ingredients in turn directly into a small milk pan.
Organic whole wheat flour 60g, 2 large eggs with shells 120g approx.
|(Adding the egg mixture according to the state of absorption of the batter may not use up all of it, or there may not be enough.)|
Bake in a 30 litre air-heated oven for one batch. About 35. (1 large, 1 small and 2 trays.)
|Flower Spout: medium 18-tooth flower spout.|
How to make baked puff pastry (whole wheat flour version)
Remove all ingredients except eggs and flour and weigh directly into a small saucepan. Scrape and stir on medium-low heat until boiling, reduce heat to low and add all at once Stir flour with spatula and keep stirring for about 30 seconds until all flour is cooked without white core. Turn off heat.
Put a damp towel on the bottom of a small pan and spread the hot batter in the pan to cool.
While waiting prepare the spatula, sealing tongs, baking mat baking paper, piping bag with flower spouts and place on a cup for later.
Next, whisk the egg mixture, at this point *the batter is placed until it’s not hot anymore*.
Add the egg mixture: the first time add 1/2 (about 5 tablespoons), stir with a spatula until the batter absorbs the egg mixture, the second time add 1/3 (3 tablespoons), the third time add (2 tablespoons), then spoonful by spoonful *multiple times in small amounts*, stirring well after each addition and observing the state of the batter.
*Use chopsticks to pick up the egg batter until it can be flagged for 4cm puff batter and it’s a success*!
(If adding too much egg wash makes the batter too thin and you can barely bake the puffs, you can send them straight to the oven to bake the rounds.)
With the help of a spatula, pour the batter into a piping bag and tidy it up with a spatula. Start preheating the oven.
Pour the batter into a baking sheet lined with baking paper, spacing each batter 2-3 cm apart, leaving room for the puffs to expand.
*Start squeezing the batter at 1 cm height from the paper and stop for 5 seconds, raise your hand immediately and finish. Squeeze the base of the flower smaller and higher, the finished product will be taller. *
(Tip the top of the batter and gently press it with a spoon of water or the remaining egg mixture.)
The batter that is not squeezed out, set aside for the next plate, squeeze the batter flowers 3 minutes before baking, don’t squeeze well, let it go too long before baking. Because the baked will be short and chubby (. – ᴗ-)_)
Send to preheated oven *middle level*: bake at 190 degrees for 12 minutes, when there are 2 minutes left, turn 180 degrees and bake for 15 minutes, take out about 10 seconds after baking and let cool.
(Adjust the baking temperature according to the actual temperature of your own oven)
Cute, delicious and good taste good taste (So_232F_Mn_352-ɪ -So_232F_Mn_352-) tribal mua-ne❣
Make up a finished picture of the large bottom side of a squeeze.
3 egg small fritters whole canola oil less oil version.
*:: (150 g of drinking water, 7 g of milk powder, 5 g of sugar, 1 g of salt, 37 g of canola oil.
Total 200 grams weighed directly into a small milk pan.
*(90 g whole wheat flour, 3 large eggs)
Bake 2 trays at a time, lower middle oven plus layers. Bake in preheated oven at 190 degrees for 25 minutes.