Cream Puff

Cream Puff

Introduction:

"It's a great puff. I came back to bake it after lunch with my friends. It's great and delicious. Puff is a Western dessert originated from Italy. The puffy, perforated dough is wrapped in cream, ice cream or chocolate. The puff tastes hot outside and cold inside, crisp outside and smooth inside, with excellent taste. Especially when it's hot, it's delicious, crisp, full and mellow. When I went to pick up xiaopenyou, I brought 11. Originally, I was going to let xiaopenyou share some food for his good friends. Unexpectedly, xiaopenyou ate all of them before his good friends came down. So the little pot friend ate 11 puffs of this size at one go. It's terrible. I have to control it. In the afternoon, some friends will ask for recipes and methods. Now put it on

Production steps:

Step 1: milk + salt + softened butter, put into the pot, boil until completely boiling, then turn off the heat.

Step 2: sift in 60 grams of low gluten flour.

Step 3: mix the dough evenly with a wooden spoon.

Step 4: open fire again, medium fire, and keep stirring until the batter film appears at the bottom of the pot, then turn off the fire.

Step 5: take it out and put it into the mixing basin, cool it down to the temperature of hot but not hot hands, and pour in the whole egg liquid in 4 times

Step 6: the batter is glossy and smooth. When it is picked up and dropped, it will take on the shape of inverted triangle.

Step 7: put the batter into the flower mounting bag, spread the oil paper in the baking tray, and squeeze the 4 cm diameter puff batter.

Step 8: preheat the oven, bake at 190-200 ℃ for 25 minutes, until the surface of the puff is golden yellow, and the puff expands straight, turn off the heat and continue to simmer for 5 minutes, then take it out to cool.

Step 9: Cream with sugar and ice water. Put the cream in the mounting bag

Step 10: cut the puff across the middle and squeeze in the cream, or squeeze in the cream from the bottom of the puff.

Materials required:

Low gluten flour: 70g

Salt free butter: 45g

Milk: 100g

Salt: 1 pinch

Eggs: 100g

Cream: 100ml

Sugar: 10 g

Note: Tips: 1. In fact, the temperature of baked puff is very important, too high or too low temperature will affect the puff expansion. 2. Do not open the oven door after the batter is sent into the oven, because the inside of the oven is heat convection, and the puff will not be able to expand when encountering cold air. 3. You can also choose the shape you like. This time I choose the flower mounting mouth is 1cm round mouth squeeze, but I think if I choose chrysanthemum mouth or star mouth squeeze, it should be more beautiful, I think the puff must have a pattern to be beautiful.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet