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Kangyou | 13-Sep-15 | Uncategorized | (11 Reads)

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Homemade Custard

(A) 
Yolk 4 
Sugar 30g
Cake Flour 32g

(B)
Milk 330g
Sugar 30g
Pinch of Salt

1) Cream yolk and sugar till pale, then sieve cake flour into batter, and fold till well combined.
2) Combine (B), bring it to boil till almost boiling 80C - 90C (not till boiling stage) then pour milk into (A) batter, quickly stir and strain to pot again.
3) Bring it to stove and use medium heat, keep stirring till thicken, then remove from stove.
4) Let it slightly cool on countertop then keep in fridge.

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Cream Puff Shell

Water 100g
pinch of salt
sugar 0.5 tbsp
butter 70g
plain flour 110g

3 eggs

Method:- 

1) Put the water, butter, salt and sugar in small pot and bring to a boil. 

2) As soon as the mixture reaches the boil, and the butter is completely melted, off the heat, quickly stir in flour (动作要快)

3) Remove the pan from the heat and transfer the mixture to a clean bowl. 

4) Add egg to dough, 1 at the time, making sure that each is fully incorporated before adding the next (you can use handmixer or wood spatula)

5) The mixture should be firm but smooth.

6) Place batter into piping bag, and pipe on baking tray

7) Bake in preheated oven 400F for 15 minutes, then changed to 360F about 5 minutes (timing is depending on the size of cream puff).

8) Cooled and then filled with custard, then keep in fridge again (I like it served with cold).