它直冲我的心头直接流我心里了

我一直心心念念的咸口泡芙，今天可算做上了！这次做的是香草芋泥麻薯咸蛋黄流沙肉松泡芙，我一做好就忍不住直接吃了两大块，真的太满足了！现在就迫不及待把做法分享给大家。
🎈先来说说泡芙的制作
准备做 6 个泡芙的材料：牛奶 30 克、水 30 克、黄油 25 克、糖 1 克、盐 0.5 克、低筋面粉 31 克、蛋液 60 - 65 克（差不多一个半鸡蛋）。
把牛奶、水、黄油、盐还有糖一起倒进锅里，煮到沸腾后马上关火。接着倒入低筋面粉，迅速搅拌均匀。之后开小火，不停地翻炒，直到面糊温度达到 75 - 80 度，这时候就可以关火啦。然后把蛋液分次加进去，每次都要搅拌均匀，直到面糊能拉出有光泽的倒三角形状，这就大功告成啦。记得准备一个 1cm 的裱花嘴哦。
🎈酥皮部分也超简单
材料只需黄油 20 克、糖粉 12 克、低筋面粉 25 克 。
先把黄油软化，然后加入糖粉搅拌均匀，接着倒入低筋面粉继续搅拌。搅拌好后，把面团擀成 3mm 厚的薄片，放进冰箱冷藏变硬。等它变硬后，用模具刻成圆形就可以啦。
🎈香草外交官卡仕达的制作有点小复杂，但超值得
需要准备淡奶油、卡仕达（比例 1:1），以及蛋黄 53 克、糖 27 克、牛奶 211 克、淡奶油 53 克、黄油 7 克、玉米淀粉 5 克、低筋面粉 13 克、香草荚 13 - 15cm（大概一半就行）。
先把蛋黄和三分之二的糖搅打，一直打到微微发白的状态，再加入粉类材料混合均匀。
另起一锅，把牛奶、淡奶油、三分之一的糖还有香草荚放进去，煮到沸腾。
把煮沸的液体慢慢倒入蛋黄糊里，一边倒一边快速搅拌，让它们充分混合均匀。
搅拌好的液体过筛一遍，把香草荚的皮筛出去，再倒回锅里。开中小火，不停地搅拌，等到液体刚开始变得黏稠，后来又有点流动性的时候，就说明煮好了。
煮好后加入黄油搅拌均匀，用保鲜膜贴面盖好，放进冰箱冷藏。等彻底冷却后，用蛋抽搅打，让它变得丝滑。我这里用了 180 克奶油哦。
🎈芋泥的制作看这里
生荔浦芋头 100 克、淡奶油 15 克、炼乳 8 克、糖 5 克、黄油 5 克、紫薯粉适量（要是没有紫薯粉，像我一样用蓝色素和甜菜根粉调出紫色也行，不加紫薯粉也没问题哦）、牛奶适量。
把芋头蒸熟，然后把上面这些材料都加进去，搅拌均匀。这时候可以根据芋泥的干湿度适量加牛奶，调到稍微有点流动的状态就可以啦。要是牛奶加得多，感觉不够甜，就再加 5 克糖。
🎈咸蛋黄流沙的制作，超香
咸蛋黄碎 70 克、淡奶油 80 克、椰浆 25 克、细砂糖 20 克、玉米淀粉 3 克、奶粉 10 克、橘黄芝士粉 1 克、芝士片 10 克、黄油 5 克。材料有点多，但别怕，做出来超好吃。
除了芝士片和咸蛋黄碎，把其他材料都放进锅里，开小火煮，直到黄油融化，再加入芝士片，煮到芝士片也融化。
接着加入咸蛋黄碎搅拌均匀，继续小火煮，直到变得黏稠，能挂在刮刀上，但还是有点流动性。最后用料理机把它打细腻，冷藏起来备用。
🎈还有麻薯哦
糯米粉 30 克、玉米淀粉 8 克、糖粉 10 克、玉米油 5 克、牛奶 75 克。
把所有材料混合均匀，倒入不粘锅里，开小火慢慢炒制。一直炒到全部凝结成块，颜色变成亮白色，这时候用刮刀不断搅拌，让麻薯变得更有弹性就好啦。
宝子们，按照这个步骤，美味的咸口泡芙就能轻松搞定，快试试吧！

I've always wanted to make salty puffs, and today I finally made them! This time I made vanilla taro mash, mochi, salted egg yolk, pork floss puffs. I couldn't help but eat two big pieces as soon as I finished them. It was so satisfying! Now I can't wait to share the recipe with you.
🎈 Let's talk about the making of puffs first
Prepare the materials for making 6 puffs: 30 grams of milk, 30 grams of water, 25 grams of butter, 1 gram of sugar, 0.5 grams of salt, 31 grams of low-gluten flour, 60-65 grams of egg liquid (about one and a half eggs).
Pour the milk, water, butter, salt and sugar into the pot together, and turn off the heat immediately after boiling. Then pour in the low-gluten flour and stir quickly. Then turn on a low heat and stir constantly until the batter temperature reaches 75-80 degrees, then you can turn off the heat. Then add the egg liquid in batches, stirring evenly each time until the batter can be pulled into a shiny inverted triangle shape, and it's done. Remember to prepare a 1cm piping nozzle.
🎈The puff pastry part is also super simple
The materials only require 20 grams of butter, 12 grams of powdered sugar, and 25 grams of low-gluten flour.
First soften the butter, then add the powdered sugar and stir evenly, then pour in the low-gluten flour and continue stirring. After stirring, roll the dough into a 3mm thick sheet and put it in the refrigerator to harden. After it hardens, use a mold to carve it into a round shape.
🎈The preparation of Vanilla Diplomat Custard is a little complicated, but it is worth it
You need to prepare whipped cream, custard (ratio 1:1), 53 grams of egg yolks, 27 grams of sugar, 211 grams of milk, 53 grams of whipped cream, 7 grams of butter, 5 grams of corn starch, 13 grams of low-gluten flour, and 13-15cm vanilla pods (about half of it).
First, beat the egg yolks and two-thirds of the sugar until they are slightly white, then add the powder materials and mix them evenly.
In another pot, put milk, whipped cream, one-third of sugar and vanilla pods in and boil them.
Slowly pour the boiling liquid into the egg yolk paste, stirring quickly while pouring to mix them thoroughly.
Sieve the stirred liquid, sieve out the skin of the vanilla pods, and pour it back into the pot. Turn on medium-low heat and stir constantly. When the liquid starts to become viscous and then becomes a little fluid, it means it is cooked.
After cooking, add butter and stir evenly, cover with plastic wrap, and put in the refrigerator. After cooling thoroughly, beat with an egg beater to make it smooth. I used 180 grams of butter here.
🎈The production of taro paste is here
100 grams of raw Lipu taro, 15 grams of light cream, 8 grams of condensed milk, 5 grams of sugar, 5 grams of butter, appropriate amount of purple potato powder (if there is no purple potato powder, you can use blue pigment and beetroot powder to make purple like me, or you can add purple potato powder without purple potato powder), appropriate amount of milk.
Steam the taro, then add all the above ingredients and stir evenly. At this time, you can add milk according to the dryness and wetness of the taro paste, and adjust it to a slightly fluid state. If you add too much milk and it doesn’t feel sweet enough, add 5 grams of sugar.
🎈The making of salted egg yolk lava is super fragrant
70g salted egg yolk crumbs, 80g whipping cream, 25g coconut milk, 20g fine sugar, 3g corn starch, 10g milk powder, 1g orange cheese powder, 10g cheese slices, 5g butter. There are a lot of ingredients, but don't be afraid, it tastes super good.
Except for the cheese slices and salted egg yolk crumbs, put all other ingredients into the pot, cook on low heat until the butter melts, then add the cheese slices and cook until the cheese slices melt.
Then add the salted egg yolk crumbs and stir evenly, continue to cook on low heat until it becomes sticky and can be hung on the spatula, but it is still a little fluid. Finally, use a food processor to beat it finely and refrigerate it for later use.
🎈There are also mochi
30g glutinous rice flour, 8g corn starch, 10g powdered sugar, 5g corn oil, 75g milk.
Mix all the ingredients evenly, pour into a non-stick pan, and fry slowly over low heat. Keep frying until everything is condensed into pieces and the color turns bright white. At this time, use a spatula to stir continuously to make the mochi more elastic.
My dears, follow these steps and you can easily make delicious salty puffs. Try it now!