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原料
泡芙部分: , 低筋面粉: 60g, 白砂糖: 2g, 盐: 1g, 水: 98g, 鸡蛋: 2个, 黄油: 42g, 黑芝麻: 1把, 花生酱抹茶奶油馅: , 低筋面粉: 13g, 玉米淀粉: 6g, 白砂糖: 42g+打发奶油5g, 牛奶: 150g, 蛋黄: 2个, 奶油: 80g, 花生酱: 35g, 抹茶粉: 5g, 杏仁粉: 10g, 黄油: 10g
步骤
1黄油切块,低筋面粉过筛,2个鸡蛋打散备用
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2琳琅锅内加入切块黄油+盐+白砂糖+水,电磁炉加热至黄油融化,等液体沸腾时加入过筛的低筋面粉
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3快速用刮刀拌匀无干粉,光滑柔软后关火
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4鸡蛋液准备
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5稍微晾凉以后分5次加入打散的鸡蛋液,每加一次搅拌均匀后再加下一次
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6最后一次加入,面糊越来越顺滑
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7刮刀拿起来出现一个倒三角就证明可以了,保持形状不低落
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8加入黑芝麻拌匀
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9装入裱花袋,烤箱提起预热180度
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10挤成均匀的大小,装入烤盘
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11表面刷一层蛋液
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12中层,175度烤35分钟,烤好后取出晾凉
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13然后做内馅:两个蛋黄+28g细砂糖
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14用打蛋器搅拌均匀
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15加入过筛的低筋面粉+玉米淀粉混合物
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16搅拌至顺滑无颗粒状态
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17牛奶中加入14g细砂糖,用电磁炉加热
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18等到细砂糖融化牛奶沸腾后关火
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19倒入蛋黄糊中,边加入边搅拌
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20完全融合顺滑
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21花生粉+牛奶拌匀成花生酱
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22全部加入牛奶蛋黄糊中,小火加热,加热时注意翻拌,要不停,看到液体慢慢变成粘稠状态,有一定稠度时关火,趁热加入10g黄油融化
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23盖上保鲜膜降温,放凉
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2480g淡奶油+5g细砂糖用电动打蛋器打至7分左右
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25加入已经冷却的花生酱蛋黄糊中,两者混合均匀
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26加入抹茶粉搅拌均匀,馅料就做好了
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27把泡芙斜着切开小口,用小勺子把馅料装进去,美美哒
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28全部挤好后放入冰箱冷藏,热的最好吃,冷藏厚也另有一番风味
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29装入铁盒,放入冰箱冷藏
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小技巧
1.烤泡芙皮时不要开烤箱门,不然会塌陷 2.煮面糊时要不停搅拌,不然会焦掉 3.蛋液每次搅拌都要至面团吸收再加入下一次