Matcha Tiger Choux


Basic Recipes Rich Choux Pastry
  • Materials:

120 g butter
125 ml full cream liquid milk
125 ml of water
1/2 tsp salt
150 g flour proteins are moderate, strain
4 eggs

  • How to make:

1.    Heat butter, water, liquid milk, and salt over small heat until boiling. Put wheat flour at once, stir firmly using a wooden spoon to elastic (not attached to the base of the pan), lift and let stand until warm.
2.    Prepare a short pan, apply with butter or margarine, heat at a temperature of 190oC. Put the eggs one by one into the flour dough while stirring until blended (can use a mixer with a hook for heavy dough).
3.    Put dough on the big triangle on the pan with the shape as needed. Bake in the oven for the first 30 minutes roasting do not open the oven door. The oven door can be opened when SUS is yellow and looks inflated firmly.
4.    After the ripe SUS, remove from the oven and make a small hole or incision, let stand until cold after it is ready to be given a variety of contents.


  • Note:

For the second milk skin recipe above, the texture is gently inflated, if you like the skin that expands and crispy, after the ripe remove from the oven, give a little hole or incision then bake back in the oven temperature 170oC for 10 minutes.
Crust color of rich choux pastry is more brownish because it contains milk, milk containing sugar that will be contained during the roasting process.

  • Matcha Tiger Toppings:

100 g refined sugar
100 butter
80 g moderate protein flour
15 g (1 tbsp) matcha
2 drops green tea if want a brighter color
1/2 tsp baking powder

Another Recipe

Mini Coffee Croquembouche

  • Content of Matcha Diplomat Cream:

4 egg yolks
150 g granulated sugar
1/4 tsp salt
50 g cornstarch
15 (1SDM) grams of matcha
1/2 tsp vanilla essence
500 ml full cream liquid milk, divide into 2 parts: 200 ml and 300 ml
100 ml whipping cream powder, make it cream according to the rules in the packaging


  • How to make:

1.    Contents/ VLA: Heat 300 ml of milk on a small fire, in another bowl mix and stir: egg yolks, sugar, salt, cornstarch, matcha, remaining milk and vanilla. Pour this dough into hot milk, stir using a wire whisk, cook on a small heat until thickened and boiling, lift. Chill while you are stirring occasionally to avoid being skinned.
2.    Shake the thick cream until fluffy, the cool VLA input while continuously shaken at a low speed until soft well blended. Cover it with plastic and store it in the refrigerator until it is used.
3.    Make Matcha tiger: shake the butter and smooth sugar until soft. Add flour, matcha, coloring, and baking powder while sifted, stir. Wrap with plastic and store in the refrigerator for 30 minutes.
4.    Lubricated hands with a small amount of oil, take a little matcha tiger dough, round roughly the number of marbles, flatten. The layout is given a baking sheet of bread, cover with plastic. Save it back in the refrigerator until it is used.
5.    Prepare dough choux pastry Preheat oven at a temperature of 190oC. Prepare a short baking sheet, apply with butter. Spray a round-shaped dough with a 5 cm diameter on a butter-polished baking pan. Pour the matcha tiger dough over every SUS dough.
6.    Bake for 35 minutes until cooked (do not open the oven door if SUS has not seen sturdy). Lift then split two, chill. Put the contents into the plastic triangle then spray into the skin of SUS, serve.

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