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草莓甜泡芙

草莓甜泡芙的做法
8.9 综合评分 22 人做过这道菜收藏
奶油樱桃的厨房
奶油樱桃方子来自《大森由纪子的咸泡芙和甜泡芙》
“可愛的粉紅色！草莓醬與酥軟的泡芙坯頂級佳配！”——P76
由于增加了蛋液的分量而整體稍軟的泡芙，加入滿滿的生草莓醬鮮奶油，咬一口超軟妹~
【【【以下材料分量可制作直徑6cm的泡芙6個】】】

用料

泡芙
水	60ML
牛奶	60ML
細砂糖	5g
鹽	1g
无鹽黄油	50g
低筋面粉	65g
全蛋液	約85g
生草莓醬奶油
草莓	25粒
淡奶油	300ML
細砂糖	45g~60g
糖粉	適量

草莓甜泡芙的做法

制作泡芙：
1、60ML水、60ML牛奶、50g无鹽黄油切成小块儿、5g細砂糖、1g鹽一起加入搪瓷锅中，中火加热至整体沸腾后关火，倒入过好筛的65g低筋面粉，用木勺迅速搅拌均匀后继续开小火加热，边加热边不断按压、翻面、搅拌，直至面团滑过锅底会留下一层薄薄的膜状物
2、關火並把面團從鍋中全部取出放入攪拌碗中，稍稍散熱後分次加入85g全蛋液，每次都要用木勺完全攪拌均勻吸收再加入下一次
3、制作好的面糊應該是提起勺子，帶起的面糊會形成一個尖角的倒三角形
4、把面糊裝入裱花袋中，在尖端開1.5cm左右的開口，在鋪好油紙的烤盤上以5~6cm的間隔擠出6個泡芙坯，用手指或叉子沾水，把每個坯子的尖角按下去，送入預熱好200度的烤箱中層，烘烤20~25分鍾，期間不要打開烤箱門
5、烘烤結束後取出，放置到完全變冷備用
制作生草莓醬鮮奶油：
1、300ML淡奶油和45~60g細砂糖混合，用电动打蛋器高速打发至九分，送入冰箱冷藏备用
2、25粒草莓洗淨去蒂，擦幹表面水分後用叉子大致搗碎，整體用蒸籠布或細孔紗布包裹，輕輕擠壓濾掉多余的汁水制成生草莓醬
3、巴生草莓醬加入打發好的奶油中，用刮刀翻拌均勻，裝入裱花袋中並在尖端剪1cm左右的開口備用
組合：
把泡芙頂端切開，滿滿的擠入生草莓醬鮮奶油，再蓋上切掉的蓋子，全部泡芙都擠滿後，在頂部篩一層糖粉即可

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