法式泡芙

acchenry

泡芙麵糊
% e( E0 d, Z9 _" {3 E全脂鮮乳
' B0 E0 u) T+ q% v: h125cc
水
. o' r  ?9 E# Q% C" H; L& [5 F125cc
" u$ Z: p# q. d. D! A無鹽奶油
110g
細砂糖
* e7 y5 j2 {( B9 k" L0 }' j, o$ C5g
鹽
2g
& S. }) t" @6 C中筋麵粉
140g
" `; f8 m. j' n. v, C7 A5 S蛋
) R! B* D9 x+ M220g
, P7 t2 r, i7 X  G上色蛋液(全蛋打散)
/ `" S+ p" |- @; @適量
香緹伊鮮奶油餡
動物性鮮奶油
0 e) w, X5 g0 c150cc
糖粉
! {- ]3 P$ D% ?' x! \1小匙
- C# G+ `3 {$ R9 F; \* j9 _+ k香草莢
半條

3 a3 ^. X2 d% }1 Z
牛奶倒入鍋中
. ?, f6 p  k% c, D; L/ |pour milk into the pot
牛奶倒入鍋中
pour milk into the pot

糖倒入鍋中
% G6 H! Y2 d* Isugar into the pot
糖倒入鍋中
0 v; z1 A  P6 U3 T) t4 }sugar into the pot
3 j$ k) W1 P$ J" ]6 [$ v8 Y8 T
7 C8 Y0 ]! ]+ D# g( X6 R- N鹽倒入鍋中
salt into pot
鹽倒入鍋中
salt into pot

水也加入
water is also added
水也加入
$ U% u4 q9 T) \water is also added
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最後將無鹽奶油也放進來
( U% O$ U% O% \0 {% ^5 X( {- M3 [( GAdd unsalted butter at the end
最後將無鹽奶油也放進來
Add 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
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
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& ?. i) n, P# n( U奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火
& H9 K4 q  l% ]' N$ {After 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
" i, ~3 }* m+ t' q: K3 x$ aPour the sifted flour in one breath
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
4 y* R5 y6 r8 @. q- N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


8 `9 d& i, s7 o* h: |* S; K將炒好的麵團倒入攪拌盆，裝上漿形攪拌頭，中速攪拌30秒
" a  S: d. {# r1 u% F! C7 O* yPour the fried dough into the mixing bowl, install the paddle-shaped mixing head, and stir at medium speed for 30 seconds
6 ]/ M- z) r2 k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。
* }- R5 V5 `4 [. J$ P$ zTurn 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
8 b9 s6 w: a$ X1 p2 D. m) cAfter adding the eggs, turn on the medium speed and continue to stir the batter
9 R# f* V- l' y3 S+ Z7 C4 H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。
+ S5 ^4 G' S9 kRemove the mixing paddle, beat the batter by hand and lift it up, the batter will appear as an inverted triangle.
# B8 M6 W+ t+ V9 Z; v* E# w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
Put the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
, q% o# N) A9 d+ Q' X- S% m6 b在麵糊上刷上蛋液
Brush egg wash over batter
- s0 ~3 O! B. S3 c0 V) G: X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℃
  F9 e* p( x! y7 r; S/ O6 g' v2 P& JOven at 200°C, baking time 40-45 minutes, when baking for 10-12 minutes, lower the temperature to 160°C
碗中加入冰塊
add ice cubes to the bowl
  k( a# ~; @. W/ Z' A碗中加入冰塊
4 R$ A" }7 S4 i6 B6 D5 zadd ice cubes to the bowl
. i6 F! d. u! V& s4 j7 d9 s% _
在冰碗上再放上一個空碗
Put another empty bowl on top of the ice bowl
在冰碗上再放上一個空碗
) I. r% h' L5 ^# P3 V4 qPut another empty bowl on top of the ice bowl
8 D+ ~* c1 K/ m6 v2 M+ Z
將動物性奶油倒入空碗
pour cream of animal origin into an empty bowl
# [- I2 A/ `! s  e+ D$ Y將動物性奶油倒入空碗
pour cream of animal origin into an empty bowl
$ J) D5 y  \: b8 D0 x
; r/ R" P( X+ O; c加入1小匙過篩的糖粉
Add 1 tsp sifted powdered sugar
' q5 f3 r, K2 G$ j再加入半條香草籽
Add half a vanilla seed
# o8 C( W# r& j! @* h7 @5 b將奶油打到8-9分發
Beat the cream to 8-9 to distribute
& |8 N5 S9 q) {' \2 X# ^3 A鮮奶油裝入擠花袋，小心將鮮奶油擠入泡芙中
% r6 T0 `+ Y6 b# B( r' X# n- [& w
* l; O1 i$ D1 I; e/ k