脆糖小泡芙 Chouquettes (French sugar puffs)

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珍珠糖是一種精製糖粒,與一般平常常用的白砂糖不一樣,珍珠糖的特別之處在於水中不易溶化,而且受熱之後亦不會燒焦掉,保持形狀不變,因此十分適合直接撒在各種麵團、餅乾和蛋糕麵糊表面,烤熟後就有漂亮白色糖晶作為外層裝飾。

珍珠糖
脆糖小泡芙Chouquettes

如果只是單獨去食烤好的泡芙,本身的味道可能較淡薄,只品嚐得到蛋香味,不太吸引。因此烤之前用撒上珍珠糖,讓整個的味道變甜,更加比較像零食,而且可以同時吃到硬脆的糖粒和脆皮的泡芙。

珍珠糖
脆糖小泡芙Chouquettes

擠出泡芙麵團時最好確保每顆的大小都是相同,這樣烤出來泡芙的質感才會一樣。另外,在撒上珍珠糖之前,可以掃上一層薄薄的蛋液,令泡芙更容易沾上更多的脆糖,如果沒有額外的雞蛋的話,也可用清水取代。

而烤焗的所用的烤箱溫度較低,約180°C,而時間亦較長,這樣可以令泡芙由外至內都變得香脆,口感更佳。

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坊間的雙層起司蛋糕多數都是兩種起司蛋糕結合在一起,一次就能品嚐到兩種風味,而這款蛋糕的底層是 抹茶巴斯克焦香起…

脆糖小泡芙 Chouquettes (French sugar puffs)

Prep Time30 minutes
Baking Time1 hour 20 minutes
Course: 點心, petit four, Snack, 小食
Cuisine: French, 法式
Keyword: afternoon Tea, 烘焙, 餅乾, 點心, 泡芙, 下午茶
Yield: 40 粒/pcs

Equipment

  • 烘焙用毛刷 Pastry Brushes
  • 橡膠刮刀 Rubber Spatula
  • 1cm圓形擠花嘴 1cm Round Tip

Materials

  • 104 g 牛奶 Milk
  • 2 g 海鹽 Sea Salt
  • 4 g 砂糖 Caster Sugar
  • 63 g 低筋麵粉 Cake Flour
  • 100 g 全蛋 Whole Eggs
  • 45 g 無鹽奶油 Unsalted Butter
  • 40 g 珍珠糖 Pearl Sugar
  • 塗刷用蛋液 Egg Wash

Instructions

  • 將奶油、鹽、砂糖和牛奶倒進鍋中,加熱直至奶油融化。Pour butter, salt, sugar and milk into saucepan, heat until the butter is completely melted.
    104 g 牛奶 Milk, 2 g 海鹽 Sea Salt, 4 g 砂糖 Caster Sugar, 45 g 無鹽奶油 Unsalted Butter
  • 關火,一口氣倒入低筋麵粉,不停攪拌直至形成麵團。Turn off the heat, pour the flour into pan and stir constantly until a dough is formed.
    63 g 低筋麵粉 Cake Flour
  • 小火加熱直至鍋的底部產生一層薄膜,然後將麵團移至料理碗中放涼。Reheat mixture until a thin film formed on the bottom of the pan. Transfer the dough into a mixing bowl and then rest for 5 mins.
  • 分三至四次加入已打散的雞蛋,每次加入後攪拌至順滑狀。Add the slightly beaten eggs three times, incorporate between additions.
    100 g 全蛋 Whole Eggs
  • 用膠刮刀挖起部份麵糊,如果麵糊慢慢向下滑,並且出現倒三角型的形狀時,這便是合適的硬度。Beat until the dough is smooth and forms a thick ribbon when pulled up.
  • 將麵團裝進擠花袋中,用1cm的圓形擠花嘴,擠成2cm大小的球狀,於表面掃上蛋液。然後撒上珍珠糖。Fill the dough in a piping bag with 1cm round tip. Then, pipe out into 2cm circle, brush egg wash over it and sprinkle with pearl sugar.
    塗刷用蛋液 Egg Wash, 40 g 珍珠糖 Pearl Sugar
  • 放入180°C烤箱焗60分鐘,出爐後放涼。Bake at 180°C oven for 50-60mins.Transfer on wire rack to cool completely.

Notes

出爐後的小泡芙最好當天食用,這樣才可品嚐得到外脆內軟的口感。

.Eat the French sugar puffs as soon as possible after baking.

 

.如果沒辦法吃完的,也可放入載有食品用防潮劑的密封容器內;食用前放回烤箱烤焗至表皮硬硊就可以了。

.Or keep them in air-tight container with desiccant. Bake the puffs in the oven again until they become crispy.

基礎配方 | The Basic (3) 塔 | TART (3) 巧克力 | Chocolate (2) 慕絲 | MOUSSE (1) 杯子甜點 | Dessert in Glasses (3) 泡芙 | Choux Pastry (5) 烘焙食品 | Baked Goods (2) 蛋糕 | Cakes (16) 蛋糕裝飾 | Cake Decoration (6) 餅乾&小食 | Biscuits & Snacks (14)

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