maria buns

ok… first thing first… these are not buns BUNS per se…. they are actually choux pastries…. so if you were looking for a bread recipe, “sorli” for disappointing….
i’d been invited to a very good friend’s house tonight for dinner and i’d been wondering what i should bring with me… and then i recalled how she adores the cream puffs when we were in kyoto together… so here goes..
其实这名称,还真有点误导性。。明明说是包,其实,是泡芙 (老娘也不知道为啥它就叫包)

Recipe adapted from Daily Delicious 

Ingredients (makes 15 buns)

Cookie dough
100g all purpose flour
3 tbsp sugar
75g butter

Choux pastry
120ml water
60g butter
2 tbsp sugar
a pinch of salt
85g pastry flour (or cake flour), sifted
120-140g eggs (3 medium eggs)

Cream filling
2 cups whole milk
4 egg yolks
4 tbsp corn flour, sifted
4 tbsp sugar
1tsp vanilla bean paste
1cup whipping cream

食材(可做15个包)

甜酥面团
面粉 100克
糖 3大匙
黄油 75克

泡芙面团
水 120毫升
黄油 60克
糖 2大匙
盐 一小撮
蛋糕粉 85克(过筛)
鸡蛋 120-140克 (约3个中号鸡蛋)

内陷
全脂奶 2杯
蛋黄 4颗
粟粉 4大匙(过筛)
糖 4大匙
香草糊1小匙
淡奶油 1杯

Directions/方法

maria buns– prepare cookie dough by combining flour and sugar. add in butter and cut it into the dry ingredients, kneading lightly. Wrap with cling wrap and refrigerate for at least an hour
先准备甜酥面团:面粉和糖混合。加入黄油,轻轻搓匀。裹上保鲜膜,冷藏至少一个小时

– prepare choux pastry: preheat the oven to 200 °C. Line baking sheet with waxed or parchment paper
然后准备泡芙面团:烤箱预热至200摄氏度。烤盘铺上烘焙纸

– pour water, butter salt and sugar into a microwavable bowl
水,黄油,盐和糖放入碗中

– heat mixture for 2 minutes, or until boil, then pour the flour all at once over the water mixture and stir to combine
将其放入微波炉加热约两分钟或煮滚后,一口气加入所有的面粉然后搅拌均匀

– put the mixture back into the microwave and heat for another 1 minute
把面糊再次放入微波炉,加热一分钟

– take the bowl out and stir until there is no steam coming out of the mixture. add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl like a ribbon
将碗取出,搅拌直面糊无蒸汽后,鸡蛋逐颗加入,每加入一颗拌匀后,再加入令一颗。拌匀后的面糊应是浓稠,有光泽性

– pipe the pastry on the prepared sheet pan
将面糊勺入裱花袋,然后在烘焙纸上裱上面糊

– roll the cookie dough into a 3 mm thick sheet, and cut out 6 cm circles using cookie cutter
甜酥面团从冷藏库取出,擀成三毫米厚的饼皮,然后用直径6厘米的曲奇模具切出15个圆形饼皮

– place one cookie on top of each choux pastry
将一份饼皮摆放在一份面糊上

– bake for 20 minutes or until lightly golden and hollow
送入烤箱烤20分钟或直金黄色为止

– reduce the temperature to 150°C and bake for another 5 minutes
烤箱降温直150摄氏度,继续烤5分钟

– proceed to prepare cream filling.  In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar, vanilla bean, and cornstarch together and whisk in a heavy‐bottomed saucepan
准备馅料 ~ 奶锅里将牛奶煮滚。令一个容器中将蛋黄,糖,香草膏和粟粉混合

– once the milk boiled, temper the yolks by whisking a couple spoonfuls of hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture
牛奶煮滚后,取约两勺的热奶加入蛋糊,混合均匀。之后,缓缓将热奶加入蛋糊 ~ 加入当儿,不停的用手动打蛋器打散蛋糊

– strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat)
将蛋糊过筛倒入奶锅以便去除鸡蛋颗粒,然后以中火加热,并不停的搅拌(要用吃奶的力量哈!)直到蛋糊开始沸腾后,继续加热并搅拌约1-2分钟

– scrape pastry cream into a small bowl and set it in an ice water bath to stop the cooking process
将内陷放入小碗中,再将碗放入一大碗冰水里

– pour the whipping cream into a bowl. Using a balloon whisk or electric beaters, whip until soft peak form
淡奶油放入容器里,用电动或手动打蛋器将它打至挑起时,是软性并能够立起

– fold the whipped cream into the pastry cream
将打发的淡奶油翻拌入内陷

– pipe the filling into the pastry, and dust with icing sugar
内陷勺入裱花袋,挤入泡芙中,然后筛上糖霜

Personal notes/温馨小贴士:

maria buns– i halved the recipe and made 15 ~ 3.5cm piped choux pastry. i used a 5.6cm cookie cutter to cut out the dough
我做了半份食谱的量,做了15个迷你泡芙,各3.5厘米直径。饼皮用了5.6厘米的曲奇模子裁切的

– when you place the cookie dough on top of the choux pastry, it seem that you will flatten the pastry. don’t worry… it will not (*^▽^*)
当您将饼皮摆放在面团上方时,看似将面团压扁了。。不必担心。。烘焙时,泡芙还是会膨胀的哈

– i used the traditional stove cooking method to prepare the choux
我是用炉子煮泡芙面团的(本人不喜欢运用微波炉)

– my choux were baked for 28 mins in total ~ 20mins @ 200 degrees C, and 8 mins @150 degrees
我的泡芙全程烤了28分钟 ~ 200摄氏度 20分钟、150摄氏度 8分钟

– i’m not cutting the buns up as i need to give these away…. but do visit Pook’s site where she shows step by step preparation pictures and a cross-section of the buns
泡芙就不切开了。。。送人滴。。。不过请参考以上原食谱链接。。制作过程链接里都能看到哈

maria buns

these little devils are so delicate on the outside but gives you that power punch when you bite into it. now i need to fret over transporting them in a bit.. i wonder if they will become botak maria buns when i arrive at my friend’s…. ─=≡Σ((( つ•̀ω•́)つ

Pollution index: 4 (excellent)

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(6) Comments

  • kitchen flavours (September 14, 2013)

    Hi Victoria,
    What an interesting choux pastry, have not seen anything like this before. Good luck with your packing of these pastries…..hope they are not botak!!!
    When I read the name Maria Buns….Sound of Music instantly came to mind!! LOL!
    Hope you have a wonderful Sunday!

  • Victoria Bakes (September 14, 2013)

    Hahahahhaa…. Sound of music! Indeed! Yes, buns were well delivered kakakkaa. U have a lovely weekend too Joyce

  • May Law (September 15, 2013)

    I have seen this recipe from Daily Delicious and have bookmarked this for a long time, hehe!
    Your maria buns look so nice and delicious, hope to have a try!

  • Kit (September 16, 2013)

    Wow! I love the crackly top of this choux puffs that look like lace to me! LOVELY! 😉

    • Victoria Bakes (September 16, 2013)

      thanks Kit… yeah they are pretty after baking… u r right! they look like lace 😀

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