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原料
水: 75克, 黃油: 45克, 鹽: 1克, 糖: 3克, 高筋麵粉(王后硬紅): 55克, 紫薯泥: 25克, 雞蛋: 2個(約45g一個), 黃油: 38克, 糖粉: 40克, 紫薯泥: 45克, 牛奶: 克, 馬士卡彭芝士: 70克, 淡奶油: 100克, 糖粉: 15克, 紫薯泥: 50g
步驟
1做酥皮:黃油加糖粉打發蓬鬆後,
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2加入紫薯泥
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3拌合成團,
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4放在烘焙油紙中間,
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5隔著油紙把麵糰擀開成約2-3mm厚,
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6入冰箱冷凍變硬後取出,
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7用模具刻出圓形,繼續冷凍備用
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8做泡芙麵糰:黃油切小塊和水一起放入小奶鍋
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9煮沸離火,
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10篩入高粉、鹽、糖,
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11放入紫薯泥
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12快速攪勻
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13小鍋繼續坐小火將攪拌麵糊慢慢將多餘水分蒸乾離火,放至不燙手
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14雞蛋液分次加入麵糊攪拌至完全吸收再放下一批,
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15直至蛋液完全吸收,
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16泡芙麵糊就做好了,
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17裝入放了1cm圓嘴的裱花袋
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18擠出4到5cm直徑的麵糊,
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19表面蓋上之前做好的酥皮,
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20烤箱預熱210度,烘烤約20分鐘
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21至泡芙麵糊膨脹至最高,轉180度約25分鐘讓泡芙定型
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22做餡料:芝士加糖粉和淡奶油、糖粉一起打發
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23至濃稠,
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24取一大半放入裝了圓嘴的裱花袋,
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25剩餘的加入紫薯餡
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26攪勻後,
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27也放入裱花袋,
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28隔著袋子將餡料粗粗混合,製造大理石紋效果,放置備用。
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29放涼後的泡芙可以從底部用裱花嘴開小圓口
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30擠餡,
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31或者切開頂部
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32擠餡
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33成品圖
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34成品圖
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35答疑
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36公眾號
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小技巧
1、紫薯餡料的含水量會有差異,製作時用量請根據情況調整 2、烤制泡芙時間需要靈活調整,如果發現烤制完成取出泡芙有塔餡的傾向,不要緊張,繼續放回烤箱增加烘烤時間直至完全烤透。 3、餡料可換成其他比如簡單的打發香緹奶油,也很好吃