CheesePuff PastryThe ingredients for making:
Main Ingredients:WheatReticulized flour, 104 grams,Eggs187 grams
Auxiliary Ingredients:Cheese100 grams,Butter50 grams,Orange peel30 grams
Seasonings: Salad oil, 78 grams; Salt, 2 grams; Sorbitol, 50 grams
Method:
1. Beat the whole eggs to make egg liquid;
2. Wash and cut the orange peel;
3. Grind the orange peel into powder for later use;
4. In a stainless steel bowl, mix water, salad oil, salt and heat until boiling;
5. Then addhigh-glutenflour,quickly stir until pasteurized and then turn off the heat;
6. Transfer the flour paste to a mixer and let it cool down to about 60 degrees, then add the egg liquid in portions and mix thoroughly;
7. Continue mixing until the dough can form a triangular shape when lifted; then fill into a piping bag;
8. Line a baking tray with parchment paper and pipe the puff pastry in shapes of your choice, sprinkle a little water on top;
9. Place the entire tray in an oven preheated to 180°C for both upper and lower heating elements, bake for about 30 minutes until cooked.OvenBake for about 30 minutes until cooked to form the puff pastry body;
Cream cheeseandmascarpone,
sorbitol, orange zest together, mix well;Addfresh cream
to adjust the softness and smoothness for later use.
Cheese Puff Pastry Tips:
This product requires about 20 grams ofapricotwine.
Food Safety Tips - Complementary Foods:
Eggs: Do not eat withduck meat, it can damage the spleen and stomach;Withrabbit meatandmatsutake,it may cause diarrhea;Do not consume simultaneously withturtle soup,carp,soy milk,or tea.Cheese: Do not eat cheese with
sea bass;do not eat fruit for an hour before or after eating cheese;People taking monoamine oxidase inhibitors should avoid eating cheese.Orange peel: Eating orange peel with
crabcan cause soft swelling;Eating with peltast can induce nausea;Do not eat with betel nut.Do not eat with betel nuts.(Quoted from 'Essential Knowledge of Diet')