法式泡芙

acchenry

泡芙麵糊
全脂鮮乳
125cc
水
125cc
無鹽奶油
110g
/ O; x5 X* A9 h4 ~, h細砂糖
& U( O) ^2 ^1 j* B' w/ d5g
2 h( u1 j% ^& E4 |" {; h3 |: ~& p鹽
2g
4 c" R; y" S* k0 R中筋麵粉
140g
蛋
, n8 }" S; j. i/ o5 ~: z, r$ i$ `$ G220g
6 ~+ v& Q; l0 C' U上色蛋液(全蛋打散)
適量
3 |, _7 ]) I. x( B  P香緹伊鮮奶油餡
- e3 ~- U: B8 x9 v動物性鮮奶油
) z2 s9 v) y7 t0 z% I& b150cc
糖粉
* r3 ]; {1 r; L5 q1小匙
/ H$ U0 X+ U9 A! q9 l香草莢
7 ?" j5 i& t& _  J2 W3 L; k半條

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' u- x! T  D% j5 z. @* f: B牛奶倒入鍋中
pour milk into the pot
牛奶倒入鍋中
. {: t+ H3 F9 P1 T8 ~$ tpour milk into the pot

糖倒入鍋中
sugar into the pot
' ~% p; K3 F5 K. U" K糖倒入鍋中
" s* e3 r0 E6 U7 @5 V( L$ msugar into the pot

7 q# O" s( @: y! `! m' ]- f1 V鹽倒入鍋中
salt into pot
鹽倒入鍋中
salt into pot

3 T* a, O5 f0 P. F* `( d水也加入
water is also added
, Y' s# J& U- K4 z3 u水也加入
. Q7 [7 \4 {- f* \3 Z% j7 B' ?water is also added

最後將無鹽奶油也放進來
6 u- X+ R! R- g2 H5 K, ^5 CAdd unsalted butter at the end
  j! P4 q+ b1 X) V8 i最後將無鹽奶油也放進來
8 n$ x) `4 ~/ K6 Q% h/ d: BAdd unsalted butter at the end
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開小火，用刮刀攪拌溶解糖、鹽，並等待奶油融化
8 C5 R5 v! e: w' _" n- S* G( cTurn to low heat and stir with a spatula to dissolve the sugar, salt and wait for the cream to melt
開小火，用刮刀攪拌溶解糖、鹽，並等待奶油融化
/ \9 U! B7 i  y2 e$ G6 ZTurn to low heat and stir with a spatula to dissolve the sugar, salt and wait for the cream to melt
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4 g5 m, x; n, J# G$ r5 N) X奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火
4 S8 g" R; J( T" b. pAfter the cream melts, switch to a whisk and continue to stir until it boils, then turn off the heat immediately
一口氣將過篩後的麵粉倒入
5 E; O$ n2 M( \. \# VPour the sifted flour in one breath
9 Q  M# E  Y) u3 V把握黃金30秒，不斷攪拌將麵粉與液體混合
Hold golden for 30 seconds, stirring constantly to combine the flour with the liquid
% e1 ~6 c" G% H% f- x. _接著開中火，用刮刀或木杓翻炒麵團1分鐘
Then turn on medium heat and stir fry the dough with a spatula or wooden ladle for 1 minute


, q! C: d, g" ]' K# \/ p- r; g將炒好的麵團倒入攪拌盆，裝上漿形攪拌頭，中速攪拌30秒
) }4 [# p2 P' R5 `. UPour the fried dough into the mixing bowl, install the paddle-shaped mixing head, and stir at medium speed for 30 seconds
- i: Z+ t  c1 _# \) L2 C轉低速，加入一顆雞蛋，等雞蛋與麵團完全混合後再加入另一顆，直到雞蛋都加入。
2 d; q+ x0 q) q; D3 qTurn to low speed and add eggs one by one until all eggs are added
; ^$ y" d8 o4 A6 f雞蛋加完後，開中速持續攪拌麵糊
After adding the eggs, turn on the medium speed and continue to stir the batter
" g. ?6 M7 `; B拆下攪拌漿，手動稍微攪打麵糊然後舉起，麵糊呈現倒三角形表示已經可以。
8 P7 V9 b9 X+ a6 v8 S, G, ARemove the mixing paddle, beat the batter by hand and lift it up, the batter will appear as an inverted triangle.
( z  K# A3 ~) F% {* z將泡芙麵糊裝進擠花袋，在烤盤紙上擠出約直徑3公分的圓形
Put the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
' A) j; r+ t, E6 T0 v, e在麵糊上刷上蛋液
Brush egg wash over batter
) q. {) R6 H" C4 h烤箱預熱到200℃，總烘烤時間40-45分鐘，烘烤至10-12分鐘時，需將溫度調降至160℃
) Q; ^% V* G, F7 a# p( {Oven at 200°C, baking time 40-45 minutes, when baking for 10-12 minutes, lower the temperature to 160°C
碗中加入冰塊
add ice cubes to the bowl
碗中加入冰塊
* f8 A  I" h6 J& iadd ice cubes to the bowl

$ {# a1 R9 e, N# {# q; D+ y" R9 O9 R在冰碗上再放上一個空碗
Put another empty bowl on top of the ice bowl
+ `; H7 l+ p8 w+ R" q  o# W$ b在冰碗上再放上一個空碗
Put another empty bowl on top of the ice bowl

% u5 }0 u) A& X; y- J4 _% M2 I將動物性奶油倒入空碗
1 i( I% b) {& Q6 I1 P# L) S: P4 Lpour cream of animal origin into an empty bowl
將動物性奶油倒入空碗
/ {) @8 L9 M3 ^; B, ?pour cream of animal origin into an empty bowl
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: J& e4 H, [* _+ n加入1小匙過篩的糖粉
Add 1 tsp sifted powdered sugar
) @# E2 d3 P) S( u/ `/ c; y( I再加入半條香草籽
Add half a vanilla seed
9 `  U2 }9 g( V: a: l將奶油打到8-9分發
2 r1 M* l0 R& |, qBeat the cream to 8-9 to distribute
鮮奶油裝入擠花袋，小心將鮮奶油擠入泡芙中
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