How to make buttery bird's nest puff pastry
·Ingredients:
Water skin: 12.65 kg of special powder and 3.2 kg of melted oil on the side
Puff pastry: 12.65 kg of special powder and 6.5 kg of melted oil
Ingredients: cream paste accounts for 15% of the finished product and egg white paste accounts for 15% of the finished product.
·Operation:
1. Water skin: After screening the special powder, mix and stir with the side oil, and then put it into the water. The amount of water is 40% of the special flour. In batches, it can be slightly more or less depending on the flour humidity. Then mix evenly to form a dough.
2. Oil pastry: Stir the lard first, then add the special powder and mix evenly.
3. Wrap puff pastry: Use water skin to wrap puff pastry, of which water skin accounts for 2/3 and oil puff pastry accounts for 1/3. After wrapping, divide it into two parts, shape each one into a bird's nest shape, and fry it in a pan.
4. Frying: melt the oil while using it. The oil temperature is about 150℃. If the product has super-layered and floats on the oil surface, take it out of the pan when it is cooked. Serve after cooling.
5. Shengxin: Shengxin is carried out in two times. Use a special tool to squeeze the cream paste into the "bird's nest" first, and then squeeze the egg white paste on top of the cream paste, so that the bird's nest is filled with yellow and white sugar paste. Cream and meringue respectively account for 15% of the food.
6. Ingredients and production of cream: use 46.8% cream, 37.5% Sichuan sugar, 15.6% fresh eggs, and 0.1% vanillin as ingredients. When making it, first dissolve Sichuan sugar with water (10:4), boil, filter, and then boil. When the sugar temperature reaches 105°C, the egg whites can be poured in. Use fresh egg whites for the egg whites. Stir them for about 10 minutes until they resemble cream. When the stirring brush is lifted up, the egg whites will bubble up and hang upside down at the tip of the pile without collapsing (looking like a "chicken tail"). Then pour in the syrup. When making syrup, you must stir while making it, and the speed should be fast. After brewing, stir for about 10 minutes, let it sit for a while, and when the temperature drops to about 50°C, stir in the cream (the butter must be melted first), stir for about 10 minutes, and serve after cooling.
7. Ingredients and production of protein paste: 29% egg white, 70% Sichuan sugar, 1% frozen powder, and 0.1% vanillin are used as ingredients. When making, first boil the frozen powder with water (the amount of water is 50% of the total ingredients), then add Sichuan sugar, boil it to about 110℃, then pour in the egg whites (beat the egg whites first, the method is like the egg white part in making cream paste), Stir while brewing. After the syrup is finished, add vanillin (when adding vanillin, you can add a little citric acid), mix well, cool and set aside.
Quality Standard Specifications: Round, concave, slightly like a bird's nest. The size is uniform, the shape is perfect, and the pattern is clear.
Color: milky white, yellow or white core.
Tissue: crispy, delicate, clear crispy layer, no impurities.