法式泡芙

acchenry

泡芙麵糊
全脂鮮乳
& O. o$ y0 U+ L& E) m' X! A) X125cc
$ \8 h$ c' J5 S( r( f* A& ^" z水
0 N9 |0 |8 {! P! V125cc
- e# E" |+ e3 ?9 f無鹽奶油
110g
! \0 Y& r$ P: c* n3 \% _細砂糖
. O9 i% A  Q  V% k( |/ A& Y5g
7 ]) a% X* g6 j8 O: A鹽
2g
0 g" K* s. v: y( ~中筋麵粉
140g
7 B/ Y# c" n- J2 O! w" C蛋
$ A( l1 Z+ @% }1 Y! M220g
! u0 ?3 ]* ~" k; k$ y- b) m上色蛋液(全蛋打散)
適量
9 X% y* f# j9 s4 r3 z香緹伊鮮奶油餡
& Q; e; h; O8 ^' H( s4 O3 m0 D動物性鮮奶油
; x7 `5 M' I( |  }8 H) ~, E5 `, O150cc
( T" U. Z7 a4 X& {& [' R* {糖粉
1小匙
- z" h5 h  q+ T: o6 {# ^香草莢
半條
, `* j6 |$ g0 [5 d8 m

# O/ T3 X) ~7 V# W牛奶倒入鍋中
2 c5 \% Z4 s0 u3 Lpour milk into the pot
牛奶倒入鍋中
pour milk into the pot
  K2 m1 E, X# `
* B1 m3 {. I, V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
) c  u/ d9 w% ^  E鹽倒入鍋中
3 w' H  }4 b- c2 h! D! Usalt into pot
) `! N. q- S/ y  F; W  B
4 z: A8 ~8 R$ ~- s. z水也加入
$ M5 X7 @' G0 V2 ywater is also added
水也加入
$ o/ v) s0 v& X$ Y/ J8 z& Xwater is also added

7 a  p% z; K. ?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
Add unsalted butter at the end

5 ?  W' [  F1 V3 Y2 e9 m3 U

開小火，用刮刀攪拌溶解糖、鹽，並等待奶油融化
- e/ O; s$ |: j2 O- e% tTurn 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

奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火
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
0 S. A0 e% u! f" p6 r( X$ QPour 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
" e& E! P8 b2 t  G% X9 l接著開中火，用刮刀或木杓翻炒麵團1分鐘
4 B# _+ p8 ]" [& xThen turn on medium heat and stir fry the dough with a spatula or wooden ladle for 1 minute


- C" h+ o2 T; i# b% _0 j% I& L將炒好的麵團倒入攪拌盆，裝上漿形攪拌頭，中速攪拌30秒
% j3 x6 `# U6 @  l5 P1 B3 `5 ^Pour 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。
$ a8 i9 A. X9 {2 p2 gTurn to low speed and add eggs one by one until all eggs are added
  ]% q0 M# X* s3 J  e% f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
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。
Remove 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
' ]8 }& t9 w9 q" F7 EPut the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
: J& a) h" Z- V1 G* Q  q$ j, g在麵糊上刷上蛋液
Brush egg wash over batter
$ t2 y- F5 R, Z4 r: `0 r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℃
, L* `, e& b& p  G# VOven 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
# j5 h* X0 W4 V: q3 ~3 t  I4 P$ cadd ice cubes to the bowl
碗中加入冰塊
add ice cubes to the bowl

" ^. M& R- j! P6 i' l1 W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
+ f$ \* {6 V2 n. y' K+ r( dPut another empty bowl on top of the ice bowl

將動物性奶油倒入空碗
) C; u6 G$ @7 M" h) D! O$ {2 Z) Qpour cream of animal origin into an empty bowl
9 Z* v) O; d, k1 R將動物性奶油倒入空碗
pour cream of animal origin into an empty bowl
+ t2 p% _2 o' f7 Q
3 S% W' S, S4 C7 l3 K& [加入1小匙過篩的糖粉
- ^- Y; G) b% \4 @2 e$ bAdd 1 tsp sifted powdered sugar
再加入半條香草籽
Add half a vanilla seed
將奶油打到8-9分發
Beat 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