法式泡芙

acchenry

泡芙麵糊
全脂鮮乳
/ N; X6 A8 @0 P& v- ]& g125cc
水
125cc
. Q( b$ A$ L( p- m8 _2 a3 T! Z無鹽奶油
110g
8 W0 h2 B6 m) M  K5 T% Y細砂糖
& t( C: \9 u$ S& l0 A5g
6 `% k6 \1 P% l# [鹽
# w! ]3 q0 n2 K) ~2g
中筋麵粉
* v2 N# [+ D1 O140g
蛋
$ |. j6 H/ j% X8 v$ S4 L# ~7 @220g
上色蛋液(全蛋打散)
2 n$ M) w9 M0 ?0 s/ ^5 r& [適量
香緹伊鮮奶油餡
& `/ Q& r9 n3 z. z! i' T( G動物性鮮奶油
& H( ?. k* {  K; {0 W& Z150cc
糖粉
1小匙
香草莢
半條


# {) b1 A  ~: v; A( w牛奶倒入鍋中
pour milk into the pot
1 K8 D' b/ o2 ^; ]  u牛奶倒入鍋中
pour milk into the pot

糖倒入鍋中
8 e9 L  x5 u  ?6 b/ [. t% ssugar into the pot
0 n6 N, g( w! f2 d" y糖倒入鍋中
sugar into the pot
4 A% S, f' w' I+ K" w
鹽倒入鍋中
6 e& V' C3 [- D! asalt into pot
" c7 f9 l* O* ?) i鹽倒入鍋中
salt into pot

1 U6 Q, b8 @" O; [. _+ n) {水也加入
* m/ J0 X& v4 A8 j. X: Nwater is also added
+ u3 u. _' @$ u4 [( q水也加入
* r4 Q# v1 u( i" J+ B( M! r' k9 Cwater is also added

最後將無鹽奶油也放進來
' ?5 t" c( N  Q2 ]Add unsalted butter at the end
最後將無鹽奶油也放進來
Add unsalted butter at the end


0 T. A- c% q4 D9 M
! c. J6 o, g( r  S, ^8 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
0 U' ]: h; E0 h* l5 L  `  ZTurn to low heat and stir with a spatula to dissolve the sugar, salt and wait for the cream to melt
" [9 U5 r/ o* W7 ~6 W6 e
( t: P& s/ G, p4 f2 A" |/ Y5 C* Y奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火
- G! Y/ q% b. \; aAfter 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
/ p; N- j; x1 F. ^- W' _Pour the sifted flour in one breath
1 W% @* ~( S8 {8 _) W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
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
' g: C- n3 ^* V. p
- Y/ G0 K6 I3 ^5 F- h
% V9 f( C% b. Y將炒好的麵團倒入攪拌盆，裝上漿形攪拌頭，中速攪拌30秒
Pour the fried dough into the mixing bowl, install the paddle-shaped mixing head, and stir at medium speed for 30 seconds
' Q" J' D4 ]* t1 E3 _7 |( o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
9 X$ {( v" y8 @; b/ k/ W雞蛋加完後，開中速持續攪拌麵糊
) V: f5 I  g# u1 l- |After adding the eggs, turn on the medium speed and continue to stir the batter
" s7 c& _0 i* |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。
. b$ U1 w% C5 _# tRemove 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
9 a. j8 X: c9 fPut the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
6 X$ c1 f3 S# x" y' ]0 F在麵糊上刷上蛋液
+ F1 _8 q6 {. a: s# ], \Brush egg wash over batter
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℃
Oven 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
# Y; Z7 I  s8 \' B! E* ^add ice cubes to the bowl
碗中加入冰塊
. }5 [  s3 d+ ^add ice cubes to the bowl
3 K5 }6 |( C! U  Y) L9 u
: D2 I3 q& n$ F5 w* g2 {  }在冰碗上再放上一個空碗
Put another empty bowl on top of the ice bowl
# C" c8 f9 a0 C8 z, S在冰碗上再放上一個空碗
Put another empty bowl on top of the ice bowl
$ l; K; r- ?4 y
將動物性奶油倒入空碗
pour cream of animal origin into an empty bowl
將動物性奶油倒入空碗
6 o. w: W$ s/ F8 L/ Qpour cream of animal origin into an empty bowl
# R. |* E8 I. F0 Q; k; K6 H' X
加入1小匙過篩的糖粉
Add 1 tsp sifted powdered sugar
( h( J' x2 g7 F% z) Y再加入半條香草籽
Add half a vanilla seed
9 n! \7 [, O2 d將奶油打到8-9分發
$ W' ^' Q1 |) |% m. ]) fBeat the cream to 8-9 to distribute
  e) c  k1 ~" x6 A4 b% b/ G鮮奶油裝入擠花袋，小心將鮮奶油擠入泡芙中
9 r$ ^" @4 M0 C* n& P