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天鵝泡芙, 小時候曾在餅店所見的精美甜品
只要知道制作泡芙的密秘, 人人也可做到的甜品
You can make a perfect choux, if you know the secret.
Show u the secret in making.
只要知道制作泡芙的密秘, 人人也可做到的甜品
You can make a perfect choux, if you know the secret.
Show u the secret in making.
成量:直徑約6CM, 約12個
12pcs (about 6cm Dia)
難度: 入門-高級
Difficulty: Medium
制作時間: 2小時
Cooking time: 2hr.
12pcs (about 6cm Dia)
難度: 入門-高級
Difficulty: Medium
制作時間: 2小時
Cooking time: 2hr.
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材料 Ingredients:
泡芙 Choux
100g 牛油/奶油 Butter
125g 水 Water
125g 牛奶 (全脂) Milk (Whole Fat)
5g 砂糖 Caster Sugar
2.5g 鹽 Salt
150g 低筋麵粉 Cake flour
4-5 pcs 全蛋 (室溫) Whole egg (Room Temperture)
泡芙 Choux
100g 牛油/奶油 Butter
125g 水 Water
125g 牛奶 (全脂) Milk (Whole Fat)
5g 砂糖 Caster Sugar
2.5g 鹽 Salt
150g 低筋麵粉 Cake flour
4-5 pcs 全蛋 (室溫) Whole egg (Room Temperture)
蛋液 Egg Wash
2 pcs 全蛋 whole egg
4 pcs 蛋黃 egg yolk
2 pcs 全蛋 whole egg
4 pcs 蛋黃 egg yolk
香緹奶油 Creme Chantilly
300g 鮮奶油 Whipped cream
40g 糖霜 Icing sugar
1-2pcs 芒果 Mango
300g 鮮奶油 Whipped cream
40g 糖霜 Icing sugar
1-2pcs 芒果 Mango
泡芙 Choux
1 把牛油, 水, 牛奶, 砂糖, 鹽 倒入鍋中.
開中火, 攪伴至沸騰 (必需確定牛油, 砂糖, 鹽 完全融化)
Bring water, milk, butter, salt and sugar to a boil, until they are melted.
1 把牛油, 水, 牛奶, 砂糖, 鹽 倒入鍋中.
開中火, 攪伴至沸騰 (必需確定牛油, 砂糖, 鹽 完全融化)
Bring water, milk, butter, salt and sugar to a boil, until they are melted.
2 關火, 把低筋麵粉 立即倒入!!
(重要), 用木鏟不停大力攪拌, 翻炒!
(動作要快)直到水和粉完全融合
Remove from heat and add the flour.
Mixing thoroughly to avoid any lumps being form
Note: water and powder must be completely integrated (important)
(重要), 用木鏟不停大力攪拌, 翻炒!
(動作要快)直到水和粉完全融合
Remove from heat and add the flour.
Mixing thoroughly to avoid any lumps being form
Note: water and powder must be completely integrated (important)
3 再次開中大火, 繼續翻炒, 讓多餘水分蒸發
直到鍋底出現一層薄膜, 發出"知知"聲, 關火!
Place over a low heat while stirring to dry the mixture.
Until a thin film appears on the bottom and "zhi zhi" sound is heared
直到鍋底出現一層薄膜, 發出"知知"聲, 關火!
Place over a low heat while stirring to dry the mixture.
Until a thin film appears on the bottom and "zhi zhi" sound is heared
4 將麵團轉到攪伴器中, 以槳狀攪伴器低速攪伴.
直到大部份的蒸氣消散
Place the dough in a mixing bowl with paddle attachment to cool slightly
直到大部份的蒸氣消散
Place the dough in a mixing bowl with paddle attachment to cool slightly
5 開始加入雞蛋, 要一顆一顆的加, 直到之前的雞蛋被完全吸收後, 才可加另一蛋.
切勿過量, 否則麵糊過稀, 便是失敗了, 要重頭再來.
Break up the eggs an slowly incorporate a small amount at a time
切勿過量, 否則麵糊過稀, 便是失敗了, 要重頭再來.
Break up the eggs an slowly incorporate a small amount at a time
6 起攪伴槳, 可以看到垂下來的麵糊呈三角形, 便表示okay.
Picked up with a dessert spoon the mixture should slowly slide off with a "V" shape
Picked up with a dessert spoon the mixture should slowly slide off with a "V" shape
7 準備一個星形擠花咀 (如沒星形也可使用圓形咀).
在牛油紙上, 擠出一個6cm*2-3cm 大圓,
然後拉尾成為尾巴
Preapre a Star-shaped nozzle.
Pipe 6cm *2-3cm circle choux puffs on baking paper, and then pipe tail off
在牛油紙上, 擠出一個6cm*2-3cm 大圓,
然後拉尾成為尾巴
Preapre a Star-shaped nozzle.
Pipe 6cm *2-3cm circle choux puffs on baking paper, and then pipe tail off
8 涂上蛋液和噴水, 成品膨脹和上色會更好
Apply egg liquid and water spray before baking
Apply egg liquid and water spray before baking
9 180"C 45-50分鐘,
中途切勿開箱, 直到泡芙停止膨脹和上色為止
Bake 180'c 45-50 mins
(Dont open the oven until chox is in brown color and stoping exploring)
中途切勿開箱, 直到泡芙停止膨脹和上色為止
Bake 180'c 45-50 mins
(Dont open the oven until chox is in brown color and stoping exploring)
10 完成後的泡芙 是金黃色 而且兩边較硬
切開一個 可看到中間是一個大空間, 可膨脹至1-1.5部, 內皮有濕潤感
The finished puff is golden yellow and hard on both sides.
You can see a large space inside, and with a moist feeling
切開一個 可看到中間是一個大空間, 可膨脹至1-1.5部, 內皮有濕潤感
The finished puff is golden yellow and hard on both sides.
You can see a large space inside, and with a moist feeling
11 把泡芙分為3份, 以水平或微斜切開, 1/3 為翅膀 2/3為下身,
把多餘的去除麵團除去.
再把翅膀, 一分為二, 記得修飾边位
Divide puffs into 3. 1/3 for wings 2/3 for body. Cut horizontally or slightly.
Remove excess dough inside, Divide the wings into two
把多餘的去除麵團除去.
再把翅膀, 一分為二, 記得修飾边位
Divide puffs into 3. 1/3 for wings 2/3 for body. Cut horizontally or slightly.
Remove excess dough inside, Divide the wings into two
12 準備細圓擠花咀, 來制作頸部和頭部.
以 "S"的 形狀 來畫, 先畫頸部, 後補上頭, 微微拉尾為咀
Prepare a thin round nozzle for doing the neck and head.
Draw in the shape "S". Pipe the neck first, head, slightly pull the tail for the mouth
13 160"C 5-10分鐘 (視乎頸部粗幼 大小)
160 "C 5-10 minutes (Depending on the size of the neck)
160 "C 5-10 minutes (Depending on the size of the neck)
香緹奶油 Creme Chantilly
1 芒果切粒或切片 (備用)
Mango diced or sliced
1 芒果切粒或切片 (備用)
Mango diced or sliced
2 奶油和糖霜一起打發至硬性發泡, 裝上擠花咀, 奶油入袋
Cream and icing sugar whip together until stiff peaks.
Star-shaped nozzle again
Whipped cream in pipping bag
Cream and icing sugar whip together until stiff peaks.
Star-shaped nozzle again
Whipped cream in pipping bag
組合 Assembly
1 先擠上一層奶油 , 再放上放上芒果肉
再擠上一層奶油
Squeeze the whipped cream firstly. Put the mango on
Then, pipe whipped cream again
1 先擠上一層奶油 , 再放上放上芒果肉
再擠上一層奶油
Squeeze the whipped cream firstly. Put the mango on
Then, pipe whipped cream again
2 翅膀 和頭部放入
Put the wings back, then head
3 灑上一層糖霜 營造下雪效果
Sprinkle a layer of icing sugar to create a snow effect
Put the wings back, then head
3 灑上一層糖霜 營造下雪效果
Sprinkle a layer of icing sugar to create a snow effect
完成
Finished
Finished
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