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Soybean Cream Puffs

黄豆奶油泡芙

Puff Ingredients
250g soy milk (25g Polleney Soybean Powder mixed with 200g water)
125g butter or margarine
pinch of salt and sugar
150g flour
4 eggs

Pastry Cream Ingredients
450g soy milk (50g Polleney Soybean Powder mixed with 400g water)
70g sugar
70g cornflour
1 egg, beaten
50g butter

Making the puffs
1    Combine soy milk, butter, sugar and salt in a pot over medium-low heat. Bring to a gentle boil.
2    Remove from heat and stir in the flour. Mix well to form a dough.
3    Once slightly cooled, beat in the eggs one at a time and continue stirring to form a smooth paste.
4    Place the mixture into pastry bag and pipe onto a baking tray lined with parchment paper.
5    Bake at 200˚C for about 35 minutes till golden brown.

Making the pastry cream
1    Mix soy milk, sugar, cornflour and egg. Bring to boil over medium-low heat till creamy. Turn off heat.
2   Add butter and stir well. Leave aside to cool.

Assembly
After pastry cools, split it to fill with the pastry cream, or use a pastry bag to pipe in the cream from the bottom of the pastry.

用料
豆浆250克 (取25克保龄黄大豆粉和200克清水混匀)
牛油或人造牛油125克
盐和糖适量
面粉150克
蛋4颗

奶油用料
豆浆450克 (取50克保龄黄大豆粉和400克清水混匀)
糖70克
玉米粉70克
蛋1颗,打散
牛油50克

作法
1    取锅放入豆浆、牛油、糖和盐,用中小火煮至微沸腾。
2    熄火。加入面粉搅拌团。
3    待面团还有余温时,分次打入鸡蛋,继续搅拌均匀呈软状面糊。
4    把调好面糊装进裱花袋,挤在铺上烤纸的烤盘上。
5    以摄氏200度烤约35分钟至金黄色即可。

制作奶油
1    取锅放入豆浆、糖、玉米粉和蛋,用中小火煮至呈奶油状。熄火。
2   加入牛油,拌匀。置边待凉。

组合
待泡芙凉后切开,放入奶油馅即可。也可以用裱花袋从泡芙底部戳进将奶油挤入。

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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