法式泡芙

acchenry

泡芙麵糊
全脂鮮乳
2 l! y" U3 o) I125cc
水
125cc
無鹽奶油
" b" y; |* f  K9 a% X110g
. I, J. _+ a& a: f+ |細砂糖
5g
鹽
7 H5 P" }+ L5 C2g
中筋麵粉
140g
, x- U+ b0 Z9 _4 R蛋
1 h; Y' w8 [1 Q1 K# Q220g
上色蛋液(全蛋打散)
0 q7 h# o3 y" q! e( r. o1 I適量
香緹伊鮮奶油餡
動物性鮮奶油
150cc
糖粉
1小匙
香草莢
7 Q, v( G. _- Y# k半條
3 r: h$ C) X/ M' C* }
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牛奶倒入鍋中
6 |: Z7 g# j: [  t( h7 Ypour milk into the pot
牛奶倒入鍋中
* h% \8 `7 V  w8 ^pour milk into the pot
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8 Q; q4 y' c' R* n糖倒入鍋中
sugar into the pot
糖倒入鍋中
sugar into the pot

9 c5 u( H0 c# `6 x' E鹽倒入鍋中
7 F9 h, l1 l0 n1 t4 Msalt into pot
7 n) Q3 O0 N0 }/ i) ?7 W: R鹽倒入鍋中
salt into pot

! s5 r, K( ?* j! ]7 j水也加入
water is also added
) d8 P- a5 ^8 G; J! Y6 l% y水也加入
; O/ Q9 Q7 O# O$ [water is also added

最後將無鹽奶油也放進來
Add unsalted butter at the end
最後將無鹽奶油也放進來
  Y, z. F) W$ _! B' AAdd 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
4 X. Q; n" o5 h, |+ s- G, C6 l/ _% KTurn 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
Turn to low heat and stir with a spatula to dissolve the sugar, salt and wait for the cream to melt
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# N3 J1 ^$ F& t3 X; c奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火
$ i7 ^% X) z6 jAfter 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
2 W, k- v) k) Y9 C. x9 I, u$ C& VPour the sifted flour in one breath
. I0 r5 ~# R3 A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
/ N- a+ {' k% ?' B% y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
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$ S/ D, C2 a! S% I$ P0 h將炒好的麵團倒入攪拌盆，裝上漿形攪拌頭，中速攪拌30秒
% T: y9 ]  g1 _. ?  Y6 mPour the fried dough into the mixing bowl, install the paddle-shaped mixing head, and stir at medium speed for 30 seconds
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。
Turn to low speed and add eggs one by one until all eggs are added
7 g# u. k7 o5 d7 c. @6 W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
3 d+ u/ \2 }* [; R$ @; E* 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。
0 {3 N* r; n3 ^% t0 j8 o* M0 g7 NRemove the mixing paddle, beat the batter by hand and lift it up, the batter will appear as an inverted triangle.
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
7 P  f5 |7 E) @) f/ C! F4 D) ?% lPut the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
: d# w9 ?" Y, r8 ^6 h: M在麵糊上刷上蛋液
Brush egg wash over batter
6 v0 V4 G0 T7 H. q. k2 O) 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℃
' z  _! W' T$ @5 R4 K$ t9 KOven at 200°C, baking time 40-45 minutes, when baking for 10-12 minutes, lower the temperature to 160°C
# ~) K) b) V: Y' h6 V碗中加入冰塊
add ice cubes to the bowl
- o+ g8 c4 ^( M, y碗中加入冰塊
add ice cubes to the bowl
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* ]; W) |7 P$ E' {在冰碗上再放上一個空碗
Put another empty bowl on top of the ice bowl
$ |+ ^6 C& ]; ^在冰碗上再放上一個空碗
Put another empty bowl on top of the ice bowl

- s/ M  u! v; O1 p2 m$ A) e- J將動物性奶油倒入空碗
4 j5 `( d& o& jpour cream of animal origin into an empty bowl
將動物性奶油倒入空碗
pour cream of animal origin into an empty bowl
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) ^" {( T) H+ }" e  t加入1小匙過篩的糖粉
Add 1 tsp sifted powdered sugar
再加入半條香草籽
, O. U& e6 h9 y* c- zAdd half a vanilla seed
將奶油打到8-9分發
9 e3 w. z( o) x! Z$ F5 z4 RBeat 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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