Choux pastry yog mos thiab soggy. Feem ntau profiteroles los yog eclair plhaub muaj lub plhaub nkig. Lub crispness tsis kav ntev thaum nws raug huab cua los yog ntim nrog pastry cream. Txawm li cas los xij, lawv yuav tsum tsis txhob soggy.
Puas éclairs yuav tsum crispy?
Yog tias cov éclair uas txias txias tsis nkig li koj nyiam, rov qab rau hauv qhov cub 375 ° F rau 6-8 feeb kom txog thaum lawv kub heev rau qhov kov. Txias tag nrho ua ntej sau. … Nyob rau hnub koj yuav ua hauj lwm rau lawv, muab tso ncaj qha rau hauv qhov cub raws li tau piav qhia-ob zaug ci éclairs yuav yog qhov zoo tshaj plaws éclairs ntawm tag nrho cov!
Koj ua li cas kom éclairs tsis txhob soggy?
Yeev cov ncuav qab zib nrog rab riam thiab rov qab los rau hauv qhov cub ntxiv 5-10 feeb dries tawm cov ncuav qab zib, tiv thaiv soggy, stodgy eclairs.
Vim li cas éclairs tau soggy?
Qhov teeb meem ntawm kev khaws cia cov eclairs yog qhov cov dej noo los ntawm qhov txhaws tuaj yeem nqus rau hauv lub plhaub, tawm hauv nws soggy. Yog tias koj twb tau ntim cov eclairs uas xav tau khaws cia, tsis txhob poob siab.
Qhov kev ntxhib los mos ntawm choux pastry yuav tsum yog dab tsi?
Kev sib xws: Cov tshuaj txhuam yuav tsum muaj qhov ci ntsa iab thiab du thiab ruaj khov txaus tuav nws cov duab. Nws yuav tsum poob ntawm koj rab diav tab sis tsuas yog tom qab ob peb feeb (saib daim duab).
