烘焙
由 CookWhatHK0 次收藏
泡芙以泡芙麵糊焗成金黃酥殼，內餡填入雲呢拿打發忌廉，再灑上糖霜。
備好器具，烘焙盤鋪上烘焙紙。
Prepare your tools. Line a baking sheet with parchment paper.
鍋中混合水、牛奶、牛油、鹽和糖，中火加熱，持續攪拌。
In a saucepan, combine the water, milk, butter, salt, and sugar. Place over medium heat and stir constantly.
沸騰後立即離火，加入麵粉攪拌。
Once it starts to boil, remove from the heat and immediately stir in the flour.
麵粉拌入後，放回小火，持續攪拌煮2分鐘。
Once the flour is incorporated, place back on low heat and cook while stirring constantly for 2 minutes.
麵糊移入碗中，用手提攪拌機中速打至稍微冷卻。
Transfer the dough to a bowl. Use a hand mixer to beat the dough on medium speed to cool it slightly.
逐一加入雞蛋，中速攪拌，每次確保雞蛋完全混入後才加下一個。
Add the eggs one at a time, beating on medium speed. Ensure each egg is fully incorporated before adding the next.
麵糊裝入裱花袋，擠成約1.5吋寬、半吋高的圓形。
Transfer the dough to a piping bag. Pipe into circles about 1 1/2 inches wide and 1/2 inch tall.
用沾濕的手指抹平尖頭，以220度焗10分鐘，再降至165度焗20-22分鐘至深金黃色。
Smooth out any pointed peaks with a wet finger. Bake at 220°C for 10 minutes, then reduce to 165°C and bake 20–22 minutes more until dark golden brown.
製作穩定忌廉：魚膠粉先用水泡發，再加入忌廉混合物。忌廉加糖霜和雲呢拿精打至軟峰，加入魚膠後打至硬峰。
For stabilized whipped cream, bloom gelatin in water, then add to the cream mixture. Whip cream with powdered sugar and vanilla until soft peaks, then add gelatin and whip to stiff peaks.
將泡芙填入忌廉，蓋回頂蓋，大量灑上糖霜，即時供應。
Fill the cream puffs with the whipped cream, replace the cap, dust generously with powdered sugar, and serve immediately.
