泡芙甜咸口味（小美版)

用美善品，小美机器版做法简单

手工方法也适用这些配方，做法自行百度。
甜泡芙正常夹淡奶油和卡仕达酱

Gougère puffs咸口，有奶酪香气，非常好吃

用料  

泡芙甜咸口味（小美版)的做法  

1. 用素油做泡芙皮，小美机器版
   泡芙皮食材：
   1.水110克
   2.盐1克
   3.精制油50克（无味道，色拉油最佳）
   4.低筋面粉100克（过筛）
   5.鸡蛋3只（室温，打散备用）
   做法
   1. 将水、盐、油放入主锅，以5 分/100°C/速度1混合。
   2. 加入面粉，不需要盖上量杯，以20 秒/速度 4混合。 取出主锅，刮刀帮助面糊拌拌匀，置于一旁冷却10分钟，直到面糊65度左右⚠️
   3. 预热烤箱至200°C。烤盘铺上烘焙纸，置于一旁备用。
   4. 将主锅放回主机座上， 以速度 5混合，透过主锅盖孔逐个加入鸡蛋液。
   5. 再以30 秒/速度 5继续混合。
   6. 将泡芙混合物装入挤花袋中 ，裱花头可以用圆形1厘米直径的，在铺好烘焙纸的烤盘上挤出球型（圆形泡芙状）或长条型(手指泡芙状)，每个面糊间距5厘米以200°C烘烤20-25分钟或是直到泡芙颜色呈现金黄色。（期间随时检查颜色
   7. 将烤箱关闭并把烤箱门打开一个小缝，放置约10分钟待泡芙变干。
   8. 从烤箱中取出烤盘，泡芙完全凉透， 可立即享用，或填入喜爱的馅料享用。
   
   1／3的量，可以做3个大的，6个小的。
   1.水37克
   2.盐几颗
   3.精制油17克
   4.低筋面粉33克
   5.鸡蛋1只
   因为量好，中间相应等待冷却时间都减少，
   量少需要刮刀辅助拌匀，或许拌不匀，刮刀拌一下再机器操作。

2. 黄油版泡芙皮
   食材
   1. 150 克 水
   2. 80 克 黄油, 切块
   3. 1 小撮 盐
   4. 2 茶匙 糖 (10克)
   5. 120 克 面粉
   6. 3 颗 蛋 (每个53-63克)
   做法和素油版的相同，都是开水烫面法。

3. 三文鱼慕斯馅料Salmon mousse
   
   150 g fresh boneless, skinless salmon fillet, cut into pieces (4 cm)
   20 g butter
   150 g hot smoked salmon, broken into pieces
   200 g pouring (whipping) cream
   1 sprig fresh dill, leaves only
   1 tbsp pickled capers, drained
   1 tsp lemon juice
   1 - 2 pinches ground white pepper
   1 tsp gelatine powder
   1 - 2 tbsp boiling water
   
   
   咸泡芙皮Gougère puffs
   
   80 g Gruyère cheese or Swiss cheese, rind removed and cut into cubes (3 cm)
   150 g water水
   ½ tsp sea salt海盐
   1 pinch chilli powder用黑胡椒也可以
   80 g butter黄油
   120 g plain flour普通面粉
   3 egg鸡蛋
   fresh chives or fresh dill, finely chopped, for garnishing］葱，莳萝
   
   小美做法
   1. 将水、盐、黑胡椒，辣椒粉，黄油放入主锅，以5 分/100°C/速度1混合。
   2. 加入面粉，不需要盖上量杯，以20 秒/速度 4混合。 取出主锅，刮刀帮助面糊拌拌匀，置于一旁冷却10分钟，直到面糊65度左右⚠️
   3. 预热烤箱至200°C。烤盘铺上烘焙纸，置于一旁备用。
   4. 将主锅放回主机座上， 以速度 5混合，透过主锅盖孔逐个加入鸡蛋液。
   5. 再以30 秒/速度 5继续混合。
   6. 将泡芙混合物装入挤花袋中 ，裱花头可以用圆形1厘米直径的，在铺好烘焙纸的烤盘上挤出球型（圆形泡芙状）或长条型(手指泡芙状)，每个面糊间距5厘米以200°C烘烤20-25分钟或是直到泡芙颜色呈现金黄色。（期间随时检查颜色
   7. 将烤箱关闭并把烤箱门打开一个小缝，放置约10分钟待泡芙变干。
   8. 从烤箱中取出烤盘，泡芙完全凉透， 可立即享用，或填入喜爱的馅料享用。
   下页为下一步

4. Salmon mousse
   Place fresh salmon and butter into mixing bowl and cook 5-7 min/100°C/speed 1, or until salmon is cooked.
   Add smoked salmon, cream, dill, capers, lemon juice and pepper and mix 20 sec/speed 6. Scrape down sides of mixing bowl with spatula.
   Place gelatine and boiling water into a small bowl and combine until gelatine has dissolved, then mix 1 min/speed 3, adding gelatine mixture through hole in mixing bowl lid.
   Transfer salmon mixture into a bowl, then cover with plastic wrap and refrigerate until set (approx. 2 hours or overnight).
   下页为下一步

5. Gougère puffs可以单独制作，不加馅料已经很好吃了
   Preheat oven to 200°C. Line 2 baking trays (40 x 35 cm) with baking paper and set aside.
   Place Gruyère or Swiss cheese into mixing bowl and grate 5 sec/speed 9. Transfer into a bowl and set aside.
   Place water, salt, chilli powder and butter into mixing bowl and cook 4 min/100°C/speed 1.
   Add flour and mix 20 sec/speed 4, or until mixture begins coming away from sides of mixing bowl. Scrape down sides of mixing bowl with spatula, then set mixture aside in mixing bowl and allow to cool (approx. 10 minutes).
   Crack eggs into a small bowl, then mix 40 sec/speed 4, adding eggs one at a time through hole in mixing bowl lid.
   Add reserved grated cheese and mix 5 sec/speed 5.
   Transfer choux pastry mixture into a piping bag. Pipe small walnut-sized balls onto prepared baking tray (approx. 18-20 balls) to form puffs, leaving 5 cm space between each.
   下页为下一步

6. Bake for 20-25 minutes (200°C), or until golden. Turn oven off, then using a wooden skewer, pierce each puff to release steam.
   Return puffs to oven and open oven door slightly, leaving it ajar for 10 minutes to allow pastry puffs to dry out. Transfer pastry puffs onto a wire rack and allow puffs to cool completely.
   Once cooled, cut puffs in half and pipe reserved salmon mousse into the middle. Top mousse with chopped chives or dill and serve immediately.
   图片是我拿花嘴挤的，没有夹馅。

7. 五颗星的咸泡芙
   
   120 g Emmental cheese, cut in pieces (2 cm)
   80 g Parmesan cheese, cut in pieces (2 cm)
   190 g water
   80 g unsalted butter, diced
   1 tsp fine sea salt
   ¼ tsp ground black pepper
   125 g plain flour
   ¼ tsp mustard powder
   1 - 2 pinches ground cayenne pepper, to taste
   4 medium eggs
   做法
   Place Emmental and Parmesan in mixing bowl then grate 10 sec/speed 10. Transfer to a bowl and set aside.
   Place water, butter, salt and pepper in mixing bowl then cook 4 min/100°C/speed 1.
   Add flour, mustard powder and cayenne pepper then mix 1 min/speed 3. Meanwhile, line 2 large baking trays with baking paper. Tip out onto one prepared tray and leave to cool for 10 minutes.
   Preheat oven to 200°C.
   下页为下一步

8. Place reserved cooled pastry in mixing bowl and, without measuring cup, mix 1 min/speed 5, while adding eggs, one at a time, through hole in mixing bowl lid, leaving 10-15 seconds between each. Mix again 30 sec/speed 5.
   Add 160 g reserved grated cheese and mix 20 sec/speed 3, then finish mixing by hand with spatula if necessary. Transfer to a piping bag fitted with a plain nozzle (Ø 10 mm).
   Pipe approx. 50 balls (Ø 4 cm) onto prepared trays, leaving 3 cm between each. With a wet finger, gently flatten peaks then sprinkle with remaining reserved grated cheese. Bake for 15-18 minutes (200°C) until golden brown and cooked. Serve warm.

9. 表面怕巧克力粉没有糖粉甜，👀个人喜欢

10. 长泡芙挤的方法

11. 闪电泡芙配方
    牛奶125
    水125
    黄油125
    高粉140
    盐4
    糖10
    鸡蛋4
    
    Paris brest
    卡仕达酱100
    黄油软化35和榛果酱135先打匀冷藏一下再和冷藏的卡仕达酱混合用
    打发的淡奶油165

12. 乳酪卡任达馅：
    蛋黄30G
    细砂糖30G
    低粉10G
    鲜奶150G
    香草豆英1/3根
    黄油5G
    奶油奶酪80G
    糖粉15G
    淡奶油90G
    
    做法：
    1蛋黄和糖混打至发白，筛入低粉，拌匀。
    2牛奶黄油加香草荚煮到快沸腾的状态。
    3把2过滤慢慢入1蛋黄糊中，不断搅拌，防止蛋液结块，把蛋奶糊倒入锅中，小火加热不断搅拌至浓稠后离火备用。
    4奶油奶酪加入糖粉，先用橡皮刮刀拌匀，打发至颜色变淺，把卡士达再搅拌到顺滑，加人奶油奶酪拌匀
    5淡奶油打至8分发，加入之前做好的奶路糊中，就做成了卡士达乳酪馅，在泡芙底部扎一个小孔，挤满行了。