珍珠奶茶泡芙 Boba Cream Puffs | 食譜 Recipe & 材料表 Ingredients

by RosyArts

食材 Ingredients List

酥皮材料表 | Pastry Ingredients List

材料份量蝦皮English
奶油35克購買連結Butter 35g
糖粉20克購買連結Icing Sugar 20g
低筋麵粉35克購買連結Cake Flour 35g
可可粉3克購買連結Cocoa Powder 3g

泡芙麵糊材料表 | Choux Pastry Ingredients List

材料份量蝦皮English
奶油35克購買連結Butter 35g
牛奶90克購買連結Milk 90g
4克購買連結Sugar 4g
1克購買連結Salt 1g
低筋麵粉5克購買連結Cake Flour 5g
可可粉5克購買連結Cocoa Powder 5g
雞蛋2個購買連結Eggs 2

內餡材料表 | Filling Ingredients List

材料份量蝦皮English
淡奶油200克購買連結Whipping Cream 200g
10克購買連結Sugar 10g
黑糖珍珠適量購買連結Brown Sugar Pearls

用具 Equipment List

用具表 | Tools List

用具購買連結English
攪拌碗購買連結Mixing Bowl
篩網購買連結Sifter
攪拌器購買連結Whisk
圓形切模購買連結Round Cutting Mold
烤盤購買連結Baking Tray
烘焙紙購買連結Baking Paper
擠花袋購買連結Piping Bag
電動打蛋器購買連結Electric Mixer
鍋子購買連結Ceramic Pot
烤箱Oven
刮刀購買連結Spatula
擀棍購買連結Rolling Pin

步驟 Instructions

準備酥皮 | Preparing the Pastry

  1. 黃油35克,糖粉20克,低筋麵粉35克,可可粉3克(糖粉、低筋麵粉、可可粉要過篩)。
    Butter 35g, Icing Sugar 20g (sifted), Cake Flour 35g (sifted), Cocoa Powder 3g (sifted).
  2. 四樣材料攪拌均勻,然後桿薄,用圓形模具壓成圓形,冷藏備用。
    Mix the four ingredients well, then roll thin. Cut into circles using a round mold and refrigerate for later use.

準備泡芙麵糊 | Preparing the Choux Pastry

  1. 黃油35克,牛奶90克,糖4克,鹽1克,小火煮沸後關火。
    Butter 35g, Milk 90g, Sugar 4g, Salt 1g. Bring to a boil over low heat, then turn off the heat.
  2. 將低筋麵粉5克和可可粉5克篩入剛剛煮好的混合物中,翻拌均勻。
    Sift 5g cake flour and 5g cocoa powder into the hot mixture. Mix well.
  3. 將2個雞蛋打散,少量多次加入混合物中,每次充分攪拌均勻。
    Beat 2 eggs, then add them to the mixture in small amounts, mixing well each time.
  4. 提起攪拌好的混合物,應呈倒三角狀態。
    The mixture should form an inverted triangle when lifted.
  5. 將混合物擠入烤盤,形成圓形。
    Pipe the mixture onto a baking tray in round shapes.

    注意: 擠出的麵糊應均勻分佈,以確保烘焙時受熱均勻。
    Note: Pipe the dough evenly to ensure uniform baking.

將酥皮放上泡芙 | Placing the Pastry on the Puffs

  1. 從冰箱中取出冷藏好的酥皮,放在每個圓形泡芙麵糊上。
    Take the refrigerated pastry circles and place them on top of each piped round choux pastry.
  2. 以180度烤30分鐘,直到表面金黃酥脆。
    Bake at 180°C for 30 minutes until the surface is golden and crispy.

    注意: 烘焙時請勿頻繁打開烤箱,以免影響泡芙膨脹。
    Note: Avoid opening the oven frequently during baking to prevent the puffs from collapsing.

準備內餡 | Preparing the Filling

  1. 淡奶油200克和糖10克一起打發至發泡。
    Whip 200g cream and 10g sugar together until stiff peaks form.
  2. 加入黑糖珍珠,輕輕攪拌均勻。
    Add the brown sugar pearls and gently mix until combined.
  3. 將內餡擠入烤好的泡芙中。
    Pipe the filling into the baked puffs.

    注意: 擠入內餡時,泡芙應完全冷卻,以避免內餡融化。
    Note: Ensure the puffs are completely cooled before piping in the filling to avoid melting.

教學影片 Video

影片逐字稿 Video Transcript

00:06
黃油35克 | 糖粉20克 | 低筋麵粉35克 | 可可粉3克
Butter 35g | Icing Sugar 20g | Cake Flour 35g | Cocoa Powder 3g

00:08
攪拌均勻
Mix well

00:10
桿薄
Roll thin

00:12
壓成圓形冷藏備用
Cut into circles and refrigerate for later use

00:15
黃油35克 | 牛奶90克 | 糖4克 | 鹽1克
Butter 35g | Milk 90g | Sugar 4g | Salt 1g

00:18
小火煮沸後關火
Bring to a boil over low heat and turn off the heat

00:25
篩入 低筋麵粉5克 | 可可粉5克
Sift in Cake Flour 5g | Cocoa Powder 5g

00:25
翻拌均勻
Mix well

00:26
2個雞蛋打散
Beat 2 eggs
少量多次加入
Add in small amounts, multiple times

00:28
提起呈倒三角狀態
Lift until it forms an inverted triangle

00:33
擠入烤盤
Pipe onto baking tray

00:36
放上酥皮
Place the pastry on top

00:38
180度烤30分鐘
Bake at 180°C for 30 minutes

00:45
淡奶油200克 | 糖10克
Whipping Cream 200g | Sugar 10g
打發
Whip until stiff peaks

00:48
加入黑糖珍珠
Add brown sugar pearls
攪拌均勻
Mix well

00:51
擠入泡芙
Pipe into the cream puffs

00:54
做好啦
Done!

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