法式泡芙

acchenry

泡芙麵糊
% ?6 e5 G) @1 d! X全脂鮮乳
& L5 {, O2 M9 `4 e9 y; F0 c7 z125cc
7 f& X4 |; P$ @" g& Y水
125cc
無鹽奶油
110g
, p! g' z9 z9 z細砂糖
$ ^% w5 Q9 k7 h- {7 F; P5g
( C) p/ `! P. i鹽
2g
中筋麵粉
/ k" V( P# }( A% u9 @( t140g
蛋
: K; |* V5 L6 p5 I- o5 P220g
上色蛋液(全蛋打散)
! F0 N% o' @: f/ [) R2 A- s# [適量
. j  |# j% ?% i4 o! j$ l' G香緹伊鮮奶油餡
, r) {  g  r: g動物性鮮奶油
150cc
糖粉
1小匙
香草莢
/ ~( a/ b6 T5 M+ F* ^: b半條


/ @% p) S8 R! @# `/ `牛奶倒入鍋中
pour milk into the pot
牛奶倒入鍋中
* Z$ u+ o- _" o' ]3 C# r5 y  opour milk into the pot

4 ?, o6 m3 Q* e! u# ^# R糖倒入鍋中
sugar into the pot
4 j- ^+ w+ @* p3 w9 q+ U4 O糖倒入鍋中
sugar into the pot

( k; ^0 D/ Z$ y鹽倒入鍋中
* y$ s# ?9 j+ Vsalt into pot
鹽倒入鍋中
  m/ U' p8 _  P  q4 _+ |salt into pot

水也加入
water is also added
水也加入
- [' Q3 b# C6 S1 P" d* vwater is also added
7 B: P" o# p. {* m/ t9 E
4 J4 K2 S  ?9 ~4 a最後將無鹽奶油也放進來
Add unsalted butter at the end
# ~2 M9 c5 M: x8 T; G) s最後將無鹽奶油也放進來
Add unsalted butter at the end
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$ d- w) z8 V3 m2 c8 M  n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
* R4 D9 L5 Q8 m4 GTurn to low heat and stir with a spatula to dissolve the sugar, salt and wait for the cream to melt

奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火
! H3 `8 D+ A- O9 o, }: nAfter 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
Pour the sifted flour in one breath
3 v: D+ U  S3 R把握黃金30秒，不斷攪拌將麵粉與液體混合
$ p) p+ e3 @4 JHold golden for 30 seconds, stirring constantly to combine the flour with the liquid
0 |: ^+ i8 Y3 G# `! e接著開中火，用刮刀或木杓翻炒麵團1分鐘
1 Z' @4 u8 C" C# L& P: [2 Q5 vThen turn on medium heat and stir fry the dough with a spatula or wooden ladle for 1 minute

* G% t2 d. H% B: K& q
2 g; H# {: G4 e' Z; b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
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。
1 t- H( t8 |' X3 RTurn to low speed and add eggs one by one until all eggs are added
+ {2 i! I8 n4 X5 Q7 k雞蛋加完後，開中速持續攪拌麵糊
After adding the eggs, turn on the medium speed and continue to stir the batter
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。
1 z3 p  D9 p+ W# B) K- o, URemove 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
, Z% k- K$ H9 c) f! L: fPut the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
在麵糊上刷上蛋液
, j- M3 x( @0 m1 G. fBrush 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
5 \5 ?1 q; h0 T2 J: K% ^/ T碗中加入冰塊
4 P# J- V( R0 g! n; @. ~& w* t% Y# Wadd ice cubes to the bowl
碗中加入冰塊
6 g3 ?: P8 @% ?, ^6 Yadd ice cubes to the bowl
" a2 x" Y. I4 X
在冰碗上再放上一個空碗
( f  s# e/ I; V! s0 YPut another empty bowl on top of the ice bowl
7 \' H" j6 p1 ]7 x0 e在冰碗上再放上一個空碗
. {3 B/ w) E' J: }Put another empty bowl on top of the ice bowl
2 W, M0 I3 f8 `- k( ]8 q& K
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
pour cream of animal origin into an empty bowl

6 P& ]3 ~; q. P" _( H2 h加入1小匙過篩的糖粉
: {) O+ N; q4 y, T& x. W9 m5 DAdd 1 tsp sifted powdered sugar
# ~  U' l: G5 T- S3 e1 b再加入半條香草籽
Add half a vanilla seed
將奶油打到8-9分發
: e, g3 }1 C: F* S8 x: o  a1 [Beat the cream to 8-9 to distribute
鮮奶油裝入擠花袋，小心將鮮奶油擠入泡芙中
0 R  g) G5 s/ G
& }- Z! |" H8 W9 b9 d; I8 ~