Resipi Creampuff Gebu :
Bahan Kulit Creampuff :
300 gram air
100 gram majerin
150 gram tepung gandum
5 biji telur Gred C
Cara Buat Kulit Creampuff :
#1:Didihkan air dan majerin sehingga meniddih.Bila mendidih, kecilkan api dan masukkan tepung gandum. Kacau hingga tepung gandum bertukar pada kanji atau jernih dan tidak melekat pada kuali. Anda kacau hingga adunan berbentuk seperti bola,dah siap la tu.
Tutup api dan biarkan sejuk sekitar 30 minit. Barulah masukkan ke dalam mixer dan tambahkan telur. Kacau hingga adunan berkilat dan tidak terlalu cair dan tak pekat. Sedang-sedang orang cakap.
#2: Masukkan adunan creampuff ke dalam plastik piping dan paipkan ke atas dulang yang telah digris dengan marjerin. Pastikan juga oven telah dipanaskan sekitar 10 minit pada suhu 240’C.
Piping membulat ke atas dulang dan barulah dibakar pada suhu 200-230’C mengikut oven anda selama 25 minit atau sehingga buih pada adunan creampuff telah hilang sepenuhnya.
Dah masak keluarkan dan sejukkan. Inti creampuff dibuat sehari awal ya.
Kalau anda nak makan crempuff yang intinya sangat sedap, boleh cuba resipi creampuff aiskrim ini. Memang berbaloi untuk dicuba. Sedap sangat rasa intinya
Bahan Inti Aiskrim Crempuff :
400 gram susu full krim
100 gram gula
50 gram tepung kastard
2 biji telur ayam gred C
300 gram non dairy whipping krim – putar hingga sederhana kental/medium peak
Cara Buat Inti Aiskrim Resipi Creampuff Best :
#1: Didihkan susu di atas api sederhana kuat.Sambil itu dalam bekas lain, satukan tepung kastard dan gula serta telur. Kacau rata.
Ambil 5 senduk susu yang sedang di didihkan atas api, masukkan ke dalam bekas.Gaul lagi bagi rata. Setelah susu mendidih kecil dan keluarkan wap, masukkan adunan telur,tepung dan susu tadi. Sentiasa kacau hingga jadi kental dan berkilat.
Ini rahsia untuk jadikan inti anda sedap dan tidak hangus serta tidak berketul. Sentiasa kacau ya. Dah nampak berkilat jernih cantik, tutup api.
#2: Terus ambil plastik wrap dan letakkan atas permukaan periuk tepung kastad. Biarkan sejuk pada suhu bilik kemudian masuk di bahagian peti sejuk biasa. Bukan tempat freezer. Sejukkan semalaman.
Pagi esoknya dah boleh keluarkan dari peti. Pukul guna mixer utk haluskan inti kastard aiskrim.Ketepikam.
Pukul pula non dairy whipping krim dalam bekas lain sehingga sederhana kental. Nak guna baru pukul whipping krim ini ya.Kemudian campurkan keduanya dan teruskan mixer hingga adunan menjadi kental atau stiff peak.Barulah masukkan ke dalam piping bag dan simpan lagi 2-3 jam dalam peti.
Barulah siap untuk digunakan. Belah creampuff dan piping masuk inti aiskrim kastard ini. Barulah taburkan dusting sugar.
Kalau anda nak makan crempuff yang intinya sangat sedap, boleh cuba resipi creampuff aiskrim ini. Memang berbaloi untuk dicuba. Sedap sangat rasa intinya
Dah siap dah resipi creampuff gebu yang sangat sedap intinya macam aiskrim ini. Selamat mencuba.
Fluffy Creampuff Recipe:
Creampuff Leather Material:
300 grams of water
100 grams of majerin
150 grams of wheat flour
5 eggs grade c
How to make creampuff skin:
#1: water put and majerin to meniddih. When boiling, reduce the fire and put in the wheat flour. Stir up until wheat flour changes to kanji or clear and does not stick to the pan. You disturb until the mix is shaped like a ball, it's done.
Close the fire and let the cold in about 30 minutes. Just put it in the mixer and add eggs. Stir up until the mix is shiny and not too melt and not thick. While people are saying.
#2: put the creampuff mix into piping plastic and put it on the tray that has been degrees with margarine. Make sure the oven has been heated around 10 minutes at 240 ' c.
Piping Round on the tray and then burn at 200-230 ' c in your oven for 25 minutes or until the foam on the creampuff mix has been completely lost.
Already cooked out and cool down. Creampuff filling made a day early ya.
If you want to eat crempuff the point is really delicious, you can try this ice cream creampuff recipe. Well worth the try. The point is so good
Crempuff ice cream core ingredients:
400 grams of milk full cream
100 grams of sugar
50 gram of custard flour
2 grade c chicken eggs
300 gram non dairy whipping cream - spin to medium thick / Medium Peak
How to make ice cream core creampuff recipe best:
#1: put milk on fire simple strong. While in other containers, unite custard flour and sugar and eggs. Stir up the flat.
Take 5 Scoop of milk that is being put on the fire, put it in the container. Gaul again for the flat. After a small boiling milk and steam out, put in the egg mix, flour and milk just now. Always stir it up until it becomes thick and shiny.
This is a secret to make your core delicious and not burnt and not them. Always disturbing ya. Already look shiny, clear, beautiful, close the fire.
#2: take the plastic wrap and put it on the surface of the pot flour cooker. Let the cold at the room temperature then enter the normal fridge. Not a freezer place. Cool down all night.
The next morning can be removed from the fridge. Hit using mixer to purée ice cream custard filling. Ketepikam.
Hit the non-dairy whipping cream in other containers until it's simple. If you want to use this, just hit this whipping cream. Then mix both and continue the mixer until the mix becomes thick or stiff peak. Just put it in the piping bag and save another 2-3 hours in the fridge.
Then ready to be used. Side Creampuff and piping enter the filling of this custard ice cream. Then spread the sugar sugar.
If you want to eat crempuff the point is really delicious, you can try this ice cream creampuff recipe. Well worth the try. The point is so good
The fluffy creampuff recipe is done, the point is like this ice cream. Good luck trying.Translated
