法式泡芙

acchenry

泡芙麵糊
& }  ]. L$ `7 q& V. U0 \全脂鮮乳
9 K9 r/ y3 x  k) z& w; h0 a125cc
* b3 F, \( W+ o) [水
125cc
無鹽奶油
110g
2 W: u0 ~8 p) p細砂糖
/ y; Z' h" _, I% a7 h/ r5g
鹽
- c6 L& O6 Y6 t: E2g
: N4 B/ f: ]" J: _中筋麵粉
1 [0 U) Y+ ~) [+ |* o* @140g
蛋
220g
上色蛋液(全蛋打散)
適量
香緹伊鮮奶油餡
2 d8 O/ l1 W( R5 U+ p( l動物性鮮奶油
150cc
! @; i' Q  O3 P( {) [糖粉
- c$ v% y( l$ [/ r4 r& g& O1小匙
( i( U( a. c8 v: F+ {香草莢
& Q; ?' z$ G) E4 x; {2 \) Q半條


% p1 O, n% `& i+ f) l牛奶倒入鍋中
' l# H* [# h: D  n; U5 epour milk into the pot
牛奶倒入鍋中
pour milk into the pot

糖倒入鍋中
sugar into the pot
糖倒入鍋中
sugar into the pot

鹽倒入鍋中
salt into pot
鹽倒入鍋中
salt into pot

水也加入
water is also added
! o( R8 j* N9 F水也加入
- [6 K0 P* d6 V! Owater is also added

5 e$ m% p7 _& P. U% w; z+ x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
. J& L' u) z/ oAdd unsalted butter at the end
$ |( D( p! `2 Q8 o" _/ {
4 I7 q5 M3 q4 ~5 c$ G4 {/ ~0 [0 q, S

* b4 O# R+ w4 [2 D. E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
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

$ n4 X  e; E" X, c4 {6 ^+ U奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火
! `! V  c/ B! w: X- @* T' nAfter 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
Pour the sifted flour in one breath
) X2 c+ ]1 J+ ]把握黃金30秒，不斷攪拌將麵粉與液體混合
$ f1 f7 o, r+ j! r2 THold golden for 30 seconds, stirring constantly to combine the flour with the liquid
7 R+ m5 W4 S4 }$ ]接著開中火，用刮刀或木杓翻炒麵團1分鐘
7 S7 M- d# r; [, ~% y$ }0 U) ]9 \Then turn on medium heat and stir fry the dough with a spatula or wooden ladle for 1 minute


3 l: Z. e4 Q  J1 |' n將炒好的麵團倒入攪拌盆，裝上漿形攪拌頭，中速攪拌30秒
0 Z5 b  \* c# h4 C9 k" \9 n( \+ uPour the fried dough into the mixing bowl, install the paddle-shaped mixing head, and stir at medium speed for 30 seconds
/ T  X. {# q/ k8 l4 Z% m/ q7 ~: i; {, e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
雞蛋加完後，開中速持續攪拌麵糊
9 s& d) D. D; t7 |# A' u' b8 SAfter adding the eggs, turn on the medium speed and continue to stir the batter
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。
' H3 a! P( s0 g3 g& A# yRemove the mixing paddle, beat the batter by hand and lift it up, the batter will appear as an inverted triangle.
5 S: V* ]* C+ {/ {. ~+ U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
8 {: ~5 p2 |6 {) ~+ W: ^0 e0 uPut the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
在麵糊上刷上蛋液
; A5 Z" c% {2 l$ VBrush egg wash over batter
. N- T; x6 A* T& Y) M  d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℃
5 c/ B2 ^4 H3 E% K% \Oven at 200°C, baking time 40-45 minutes, when baking for 10-12 minutes, lower the temperature to 160°C
8 X  J; _7 x0 z碗中加入冰塊
add ice cubes to the bowl
碗中加入冰塊
add ice cubes to the bowl
) p8 X, ?3 B' p& @, Y% O: C& M- {
在冰碗上再放上一個空碗
6 M, X# m/ n$ I: QPut another empty bowl on top of the ice bowl
在冰碗上再放上一個空碗
, D6 R, \% v2 W; x. xPut another empty bowl on top of the ice bowl

將動物性奶油倒入空碗
pour cream of animal origin into an empty bowl
% Q, Y1 |- y. }9 C2 f  J將動物性奶油倒入空碗
1 [& X( `4 F! ^& z; \pour cream of animal origin into an empty bowl

加入1小匙過篩的糖粉
4 v$ _! o$ d& HAdd 1 tsp sifted powdered sugar
3 e! t9 d/ M9 ^9 ~7 h再加入半條香草籽
. s2 ?% b1 q: D) u8 }1 t; p. L- u; oAdd half a vanilla seed
將奶油打到8-9分發
Beat the cream to 8-9 to distribute
0 f8 k" h  D9 w鮮奶油裝入擠花袋，小心將鮮奶油擠入泡芙中

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