Crispy Puff

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step 1
Make crispy skin: Put 110g brown granulated sugar, 110g butter and 115g low gluten flour into a bowl
step 2
Mix the ingredients uniformly and refrigerate the bowl in a refrigerator
step 3
Put 200g water, 50g milk, 1 teaspoon of salt, and 10g white sugar in the mixing bowl
step 4
Put on the measuring cup, and mix the ingredients at 5min/100℃/REV1
step 5
Add 150g low gluten flour
step 6
Without the measuring cup, mix the ingredients at 2min/105℃/REV4
step 7
Without the measuring cup, mix the ingredients at 10min/REV3 and cool them to 60℃
step 8
Mix the ingredients at 3min/REV3, and add the egg liquid in small amounts for multiple times through the hole of the mixing bowl lid, and meanwhile observe the batter halfway, until the batter forms an inverted triangle when pulling it, which indicate that the batter is OK and no more egg liquid is needed
step 9
Preheat the oven to 200℃, pour the puff batter into a pastry bag and squeeze it out into batter balls on a baking paper in the baking pan
step 10
Take out the frozen pastry skin, roll it thin, press it into a round, and cover it onto the pastry skin
step 11
Bake the puffs at 20min/200℃ or until the puff turns golden brown
step 12
Take out the baking pan and cool the baked puffs for enjoyment or fill them with your favorite stuffing