Because of this blank, we can fill it with various fillings. For the classic sus, we fill it with vanilla vla. We just need to spray this Vla into the sus that is made.
Making this sus has nothing to lose because it tastes good and will always be a bone of contention for the family. The problem is, if you make your own sus, the problem is that the skin doesn’t expand, aka tough.
Sus is stubborn there are many causes. I don’t know if it’s because it doesn’t fit the dough or the baking method doesn’t fit.
If it’s just from the skin it fails, of course it makes the sus taste bad. Well, ENDEUSiast, let’s follow the steps to make eclairs from Endeus TV below, guaranteed to get the desired milk.
1. Choose the milk skin material
The ingredients for the sus rind needed are water, margarine, eggs, salt, wheat flour, cornstarch, and baking powder.
The flour used is medium protein flour so that it can expand and the pores are not too big.
The puffy crust is also the result of using baking powder. Before use, do not remove the baking powder from the can. If you remove it, the baking powder will not be able to develop the dough properly.
These ingredients must be measured properly, especially the water, flour, and margarine. Well, the ratio of water, flour and margarine is 2:1:1. So from 200 ml of water, we have to adjust it to 100 grams of flour and 100 grams of butter.
The number of eggs used should also be adjusted. If there is too little sus skin will be hard but fluffy. Meanwhile, if there is a lot, the sus skin will be difficult to expand but very soft.
For the middle way, it’s better to use three eggs so that the resulting milk is also soft.
2. How to make milk dough
To make the first sus skin dough, we boil it first, water, salt, and margarine until it boils. After that, add the flour and baking powder and mix until smooth. Then turn on the fire so that the dough is smooth.
After that, remove the dough from the heat and let it cool before the eggs enter. If the eggs come in while the dough is still hot, the sus will be flaky when baked.
To accelerate the hot steam of the sus skin dough out, we can mix the dough at low speed only.
Only when the dough has cooled, we add the eggs one by one to mix well. The sus dough is ready to be sprayed on a baking sheet and baked.
(Spray the eclairs stuffing up to prevent it from falling down. Photo: Doc. Endeus TV)
3. Spraying milk dough
After the sus skin dough is finished, we put it in a plastic triangle. Use two plastic triangles, yes, the first to put the dough, the second layer to put the syringe.
So that the sus skin shape is good, use a flower syringe or a star syringe.
There is a trick to spray the dough so it doesn’t fall down. The spray should not circle sideways but upwards. If it is sprayed wide to the side, it will make the yield of the sus skin not high.
4. How to bake milk
These eclairs are baked at a very hot temperature so they can expand perfectly. In fact, to bake this sus, a temperature of up to 200 degrees Celsius is required.
Remember, before you bake, make sure to preheat the oven you are using so that the temperature is right. We have just baked the eclairs for 25 minutes. During the baking process, do not open the oven.
Because if you open the oven, there will be a decrease in temperature so that the resulting sus skin expands perfectly and is also sturdy.
5. Filling the eclairs
Finished making the sus skin, it’s time for us to fill the sus! For the sus filling, it can also be in the form of vla, cream or ganache.
The filling must be made not too runny so that it doesn’t get wet and leak. There are various ways to fill the sus. First we have to put the contents in a plastic triangle so that it is easy to spray.
After that we can split or can be stabbed with chopsticks. We just spray the stuffing through the hole that has been perforated.
To be delicious, the contents must be full so that you can feel the filling in every bite. Those are the tips to make the sus puffy and light when bitten. Good luck!