Welcome to my baking kitchen

00:00:13,460 --> 00:00:18,800 I am going to show you how to make perfect Crumble Skin Puffs today

About the batter of the puff

I had introduced that before

So you gonna see that clip

in this video

and Crumble Skin is the key demonstration today

also how to bake it perfectly

Follow my Step By Step

You can make it easily

I hope you like it

Let's start from the Crumble Skin

We have to iced it some hours

so people make it first

and I used to make it the day before

The ingredients are simple

first is the room temperature butter

after butter

place sugar inside

mix them together evenly

until them mix well totally

Next place the Almond Powder

the Almond Powder

keep mix them together evenly

then put the flour

we can get a tool

scrape the butter away from the spatula

combine until the flour is gone

the dough of crumble skin

is done

Let's roll the dough out to flat later

Let's make the crumble skin

I would advice you

prepare a Silicon Baking Mat

for move the crumble skin dough to a fridge later

you need something on the bottom

or it will stick on the table

If you don't have it

You can use 2 pieces of baking paper to replace it

put the batter between the baking papers

I am going to roll the dough now

put the dough on the baking mat

for the beginning

use hand to shape the dough

make it more stiff

put a piece of baking paper on the dough

roll the dough slowly

About the thickness

I like it thin

so I would like to roll it to 1mm to 2mm

Check it when we roll it

We can use a scraper to shape the dough to rectangle

it helps to cut the dough more easily later

keep roll the dough out

We are going to repeat rolling like this

When the dough flat enough

put the dough into a fridge for several hours

let it firm totally

after the dough into the fridge

I will show you how I made the mini puffs last time

Let me show you how to make puffs

the ingredients of puff are simple

the very different from other recipe is the liquid

Like the recipes

some use water only

some use milk only

the differences are

If you use water only

the color of puffs are lighter

If you use milk only

the color of puffs are darker

you can choose what you like more

What I am going to do today

are using half milk and half water

put liquid ingredients first

then sugar

then salt

then butter

then

heat them with medium heat

When the liquid boiled

butter melting away totally

put flour now

The liquid boiled now

next step is put flour

turn to low heat before put flour

if you wanna different flavor

like Chocolate flavor

we use 60g flour today

you can replace 10g cocoa powder on it

I am going to make plain flavor today

since you put flour

stir it rapidly

make flour melting in the liquid evenly

the heating helps flour gelatinization

about the temperature

if you have a baking thermometer

the temperature should be between 75 to 80 degree

then the flour just begin gelatinization

if the temperature not enough now

it makes easy to failure later

So when you stir it

you have to be careful and take care the temperature

When you stir flour

the edge of batter or the pan become white

the temperature should be around 75 degree

that's mean done

The temperature already got there now

move the pan away from the heat

This is important: If you over heat now

the butter is going to apart from the dough

it makes failure easily too

So compare heat time

not over heat is more important

between 75 to 80 degree is the best

Let's stir batter to cool down

Next step is place eggs

Make sure the eggs are room temperature

if you use eggs form fridge are clod

it makes eggs hard to combine with the batter

So make sure eggs are room temperature

the best temperature of batter is 65 degree, put eggs into batter about 60 degree

it won't cook eggs at once

And also do not cool the batter too much

or hardly combine with eggs too

Let't test the batter

But if you don't have a thermometer won't be a problem

touch it, when feel it's warm slightly

Then temperature now is about 62 degree

Don't put eggs in once

it will down the heat of batter too much

So place one egg each time

When stir evenly, place next one egg

When finish stir, the batter has a slight sheen

that's mean the flour gelatinization totally

and it should be tiny sticky

That's the right batter

and should be warm slightly

not cold completely

put the batter into a pastry bag

about the batter

You already watched how I made puff batter last time

this is how we gonna make mini puffs today

that's the same ingredients with todays'

when the batter was done

put it into a pastry bag

the difference of the pastry bag with I used last time

I use bigger size today

also use a bigger pipping tip

for make more crispy puff and better shape

put the batter into a pastry bag

after that

prepare piping it on the baking tray

the point of the baking tray is

how to make puffs look almost the same

What I am gonna show you is

use a mould to print circles on the baking mat with flour

When we finish 15 prints

Let's piping the batter out

Just piping batter base on the prints

Piping batter till the inner print edge at once

after finish piping 15 batters

gently press the batter pointed down

use finger spot a little bit of water

let it flat more

it helps the crumble skin on the top looks better

Now we finish the puff batter

Next, take the crumble skin out of fridge

Let's take the crumble skin out of fridge now

When the crumble ski dough out of the fridge

it softens very quickly

We have to cut it as soon as possible

What I advice is

cut 15 circles at once

with the same diameter

I used to prepare more than 15 skins to prevent it breaking when moving it

When it done

place it on the puff batter rapidly

place it on the central

You gonna notice it soften quickly

that's why we have to do it when it cold enough

If the Crumble Skin is too soften

Just put it back in a fridge again

When we put all the Crumble Skin on the top

press it gently

it helps Crumble Skin

crumb better after baked

When we done

put it in the oven

About baking puff

it needs 2 baking levels

The first level, the baking temperature is 215 degree Celsius , equal 425 degree Fahrenheit

baking around 12 minutes

After 12 minutes, turn the temperature down to 180 degree Celsius

equal 350 Fahrenheit

then bake it another 10 minutes

Do Not open the oven while it's baking

When the heat is gone, the puff will go flat

put the puff in the middle or lower layer

When the time is up

turn the oven off

take a wood spoon

for keep door a gap

let the door hold the spoon

after that

we need to let the puff stay in the oven 15 minutes

When the puff totally dry, take it out to cool down

I hope you like Crumble Skin Puffs I show you today

About the filling, you can use ice cream in summertime

or filling custard and whipping cream on 1:1

You can find out how to make custard or the ratio I advised video

the link is below the video or in my website

Hope you like what I show you today

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