[Eng-Recipe] How to make Cream Puff Pastry Cones (酥皮忌廉卷筒)

Описание: 材料及份量:高筋粉(gluten flour / strong flour / bread flour / baker’s flour / high protein flour )80g、低筋粉(cake flour / soft flour / weak flour / low protein flour)20g、鹽(salt)2g、無鹽牛油(unsalted butter)15g、凍水(cold water)60g、無鹽牛油(unsalted butter)50g(裹裡)、淡忌廉(cream／whipping cream)120g、糖粉(icing sugar／confectioners’ sugar /powered sugar)10g。
做法:高、低筋粉、鹽、牛油、凍水搓成柔軟麵糰,放雪櫃約30分鐘。取麵糰按薄包入(裹裡)牛油,適量灑上高筋粉按薄對褶3下包好保鮮紙放回雪櫃30分鐘,此程序共做3次=3、4、3對褶。取出麵糰按薄成長形,分割等份捲入模上放入焗盆中,掃上蛋液以180°c焗15-18分鐘。放凉後輕易脫模。
忌廉加糖粉打至企身倒入唧花袋中,唧忌廉入酥皮卷筒中便成。
This will make around 6 Cream puff pastry cones:
Ingredients for the cones: Gluten flour/strong flour/bread flour 80g, Cake flour 20g, Salt 2g, Unsalted butter 15g, Cold water 60g, Unsalted butter 50g.
Ingredients for the cream filling: Cream/whipping cream 120g, icing sugar/powdered sugar 10g.
Instructions: Mix the gluten flour, salt and 15 grams of unsalted butter together until it is like bread crumbs then slowly add the cold water and knead to dough. Roll the dough into a ball and refrigerate for 30 minutes while the dough is cooled you can place the 50 grams for butter on some cling film and flatten out then refrigerate the butter. After the dough has be cooled for 30 minutes roll it out and wrap the butter inside then roll the dough flat and fold then put it back in the fridge for 30 minutes do this 3 times. Roll out the dough then cut them into shape, wrap the dough around the cone and cover them with some egg. Preheat the oven then bake for 180° C for 15-18 minutes, let the cones cool down and prepare the cream filling. For the cream whisk the 2 ingredients together until it stands then put the cream into cones and your done.