![一次尝尽3种口味的小泡芙](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/77f/b9e/3b4/5ebd08f830f287d1cb1b34d.jpg_1280_1280_3_2a51.jpg)
泡芙一般有两种:奶油泡芙和酥皮泡芙。酥皮泡芙只是在奶油泡芙上面加了一片酥皮,温度升高后融化龟裂在泡芙上形成酥皮,所以两种泡芙在步骤上基本差不多。下面带图来一步一步说明。首先上图,有酥皮的和没酥皮的。
![IMG_1235.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/b23/489/3c8/15a7f31d50abd155baebe52.jpg_1080_0_40_0008.jpg)
![undefined](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/e8a/187/b08/1f2d4b3f08f70a5efa905cc.jpg_1080_0_40_95d0.jpg)
![IMG_1449.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/fbd/062/d38/6f0354bf344db9e95a83c7e.jpg_1080_0_40_6c54.jpg)
![IMG_1468.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/8ec/252/740/a777628ce142fac65895c2e.jpg_1080_0_40_abeb.jpg)
方子:
#泡芙皮:无盐黄油:40 g,奶(水式奶):100 g,盐:1/8 tsp,糖:1/4 tsp ,低筋面粉:60 g,全蛋:2~3个。
#泡芙馅:heavy whipping cream:150 g,糖:15 g,抹茶粉和可可粉适量,一般1/2至1 tsp, 根据cream的量来调整。
#酥皮:无盐黄油:30 g ,糖粉:15 g,低筋面粉:40 g
泡芙皮:
先来做泡芙皮,材料如下图(盐和糖没在图里)。
![IMG_1149_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/800/fad/908/07c9525a220a0fbc71dad52.jpg_1080_0_40_7d0c.jpg)
1,黄油小火加热至融化。
![1.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/5b7/f80/7ee/0818424c3f8703422e21229.jpg_1080_0_40_eb73.jpg)
2,加入盐和糖,还有奶,这里奶要稀一点的奶,不要全脂奶,最好是1%2%fat这样的水式奶,我家用的是杏仁奶。混合到一起后烧开。
![2.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/703/29c/283/7793a49136c080f872c4f51.jpg_1080_0_40_eeed.jpg)
3,低粉过筛后加入烧开的黄油牛奶中,翻拌低粉充分融合,一定要把低粉烫熟。
![3.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/fbe/a8c/26e/81f753ad84d80d28ddd89f9.jpg_1080_0_40_7f4e.jpg)
4,有小面疙瘩碾碎(如下图红圈)。这一步小火或者离火都行,快速烫熟就好,放凉备用。
![4.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/ed4/28a/b6b/c2fcde838c920de8bc25669.jpg_1080_0_40_d437.jpg)
5,鸡蛋打散,分次加入放凉的面团中。开始的几次可以用刮刀翻拌。
![5.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/49d/808/e1c/724658c4db1fbfd8ba7dff8.jpg_1080_0_40_a8d5.jpg)
6,随着蛋液的加入,刮刀不能充分混合蛋液和面团(如下图)。
![6.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/ff7/242/499/ac8f4af94726e20ed6ea7f2.jpg_1080_0_40_527d.jpg)
7,用电动搅拌器混合鸡蛋和面糊,直到面糊混合均匀,顺滑但不是很稀,提起来有个倒三角,并且不会掉下来。
![7.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/277/f44/388/bafec62d0146450f399f921.jpg_1080_0_40_2d97.jpg)
8,三个鸡蛋我用到最后剩了半个左右(如下图),鸡蛋用多少取决于面糊的干湿程度。面的吸水,奶的浓稠也不尽相同。但我觉得这个方子的量,3颗鸡蛋足够了,再加鸡蛋虽然能让面糊更细腻顺滑,但烤出来容易塌陷或者根本鼓不出一个空囊。
![8.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/906/3b5/d19/b66384655836304ff4f23b1.jpg_1080_0_40_3028.jpg)
9,裱花嘴加入裱花袋里,裱花袋拧几圈塞i在i嘴的凹槽里。
![9.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/bea/ffa/c7b/6676de777d6f0a747dc5663.jpg_1080_0_40_27ff.jpg)
10,搅拌好的面糊放进裱花袋里,袋子收口夹住,把前面拧进去的袋子拧出来,开始挤面糊。
![10.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/842/a79/d71/d0f75a131c739cf4ef8a588.jpg_1080_0_40_6ec3.jpg)
11,我用的裱花嘴挤出这样的形状,其他的裱花嘴或者不用裱花嘴,直接把袋子剪一个小口也可以,往上堆叠着挤就行,这样的大小,这些面糊能做13~15个。
![11.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/ec8/c66/f90/7cb4aa78e25ff42df227230.jpg_1080_0_40_30fa.jpg)
酥皮的方法如下:
1,黄油,低粉和糖粉混合到一起揉成面团,可能会粘手,先放冰箱里冷藏半个小时到1个小时,能揉成面团就行。
![ggb.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/692/83f/bf5/cb5e7fbf4d34b255eaf5c1e.jpg_1080_0_40_83a2.jpg)
2,揉成长条状,包上保鲜膜放冰箱冷藏,冻稍微硬一点,能切动就好,不要太硬。
![IMG_1081_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/ef4/b21/8a4/2c974d20136b298d07e5411.jpg_1080_0_40_ab47.jpg)
3,切成1~2毫米宽的薄片,不要太宽,否则不容易烤化。一片酥皮要正好能盖住泡芙,第一次可能没数,做几次就知道泡芙皮能做多大,酥皮要做多大。
![IMG_1309_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/d64/ca5/1bb/a7a5181de3d18ae9d76eafa.jpg_1080_0_40_0d82.jpg)
烤泡芙
不管有没有酥皮,烤的温度和过程都一样。烤箱bake 360 F 20分钟,345 F 30分钟,家里烤箱是刻度的,360我转到350和375中间,345就350回一点。烤的时候不要开烤箱,开灯看着就行。前20分钟会鼓起来,后30分钟是烤里面,让空囊撑起来,不会因为关火拿出来而塌陷。
![IMG_1310_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/adf/9af/129/2b4d93ed239e345041c9bb5.jpg_1080_0_40_2aa6.jpg)
泡芙馅:
1,泡芙馅我喜欢鲜奶油的,下图是三种口味用到的材料。
![IMG_1330_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/b67/7fe/14a/375c908687e9cd6b39a6d25.jpg_1080_0_40_0eb4.jpg)
2,heavy whipping cream加糖打发至有纹路不消失,我不喜欢吃太稀的,所以打发的厚一些,但千万不要打发过头了,根据自己喜欢的口感打发鲜奶油就可以了。卡仕达酱做馅也不错,我没试过就不说了。
![IMG_1470.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/96e/79c/096/7ad2e0e84724afa50fd9896.jpg_1080_0_40_e79c.jpg)
3,打发好的泡芙馅放进裱花袋里,最好有裱花嘴,这样方便插进泡芙里。
![IMG_1071_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/f25/6b0/eca/d7284f83e391f4e8c6daf04.jpg_1080_0_40_b1b8.jpg)
4,烤好了拿出来放凉,用圆孔裱花嘴或者其他形状大小差不多的工具在背面戳一个洞,里面有完美的洞洞。
![IMG_1339_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/acc/dd7/67b/395dd4ccff2328f0ca31e68.jpg_1080_0_40_be47.jpg)
![IMG_1232.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/984/228/b98/3e706ef475c7ee21cb1c8e2.jpg_1080_0_40_ee71.jpg)
5,用裱花袋打进去鲜奶油就好。我喜欢满满的奶油馅,挤到都要出来了为止。
![IMG_1340_副本.jpg](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/a33/f96/9f2/1c88309199debcbbe36a5df.jpg_1080_0_40_3533.jpg)
![IMG_1233.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/d5c/034/826/8ad1dfd116726cdcfb08610.jpg_1080_0_40_e29d.jpg)
![IMG_1451.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/42f/d2b/a6a/0732ca95c2e0e2e636ef3e1.jpg_1080_0_40_f31b.jpg)
最后总结一下:
泡芙最有技巧的就是泡芙皮,掌握了这几点,谁都能做出奶香小泡芙。
1,面一定要烫熟
2,鸡蛋不能太多,充分打进面糊里
3,烤的时间要到位,中间不能打开烤箱
![IMG_1236.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/2a8/d03/247/9f8cbd293cd1e4dcc0d87b6.jpg_1080_0_40_8117.jpg)
![IMG_1448.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/734/a67/071/23e4d489e200d00bc1a89f3.jpg_1080_0_40_dc2d.jpg)
![IMG_1449.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/fbd/062/d38/6f0354bf344db9e95a83c7e.jpg_1080_0_40_6c54.jpg)
![IMG_1454.JPG](https://imgcache.dealmoon.com/thumbimg.dealmoon.com/dealmoon/a95/4de/b42/3187ba16f3c5c115231621d.jpg_1080_0_40_6527.jpg)
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