Exercise 1

material

Two eggs

50 grams of butter

Whole milk120ml

Low-gluten flour100g

Salt 1 g

50 ml of fresh sweet cream

Powdered sugar 1 tablespoon (5g)

Tools:

Oven, flower squeezing bag, flower nozzle, filter screen, blender or egg pump

working methods

Pour whole milk into a small soup pot, add butter and salt, and heat over medium heat until the butter is completely melted.

Turn off the heat, gradually sift the low-gluten flour into the pot with a sieve, and keep stirring until it is evenly mixed, then let the batter cool slightly from the fire and reduce the temperature to 60 degrees.

Beat the eggs into a bowl, and then slowly pour them into the batter, constantly stirring evenly.

Put the stirred egg batter into the extrusion bag, and evenly extrude the shape you like on the baking tray, such as balls, strips and so on.

Preheat the oven to 220 degrees, put the baking tray into the oven, and bake at high and low fire for 15 minutes. Don't open the oven door after turning off the fire. Let Puffs stay in the oven to cool naturally.

Put the fresh sweet cream into a blender, stir thoroughly until it is dismissed, and then put it into an extrusion bag for later use.

Cut the puffs from one side, being careful not to cut them completely, and then squeeze the fresh sweet cream into the puffs.

Finally, sprinkle powdered sugar on the puffs with a sieve.

skill

Low-gluten flour: Also known as weak-gluten flour, it has low protein and gluten content, coarse grains, poor elasticity and poor tensile strength. Therefore, it is very suitable for making crisp and inflexible snacks such as biscuits and egg tarts.

Exercise 2

Raw materials:

Low-gluten flour 100g, water 170g, butter 80g, sugar 1 spoon, a little salt and about 3 and a half eggs.

Exercise:

1, water, salt, sugar and butter are put into the pot together;

2. Heat with medium fire and stir until boiling;

3. Turn off the heat, sift in the low flour, stir quickly with a spoon, turn off the heat after the flour and water are completely mixed and do not stick to the pan, and continue to stir to make the batter dissipate heat until it is not hot;

4. Gradually add eggs in three times, stirring while adding;

5. When adding eggs, pay attention to stir the egg paste with a spoon at any time. When it is an inverted triangle, there is no need to continue adding eggs;

6. Squeeze into a tin-lined baking tray with a flower mouth, with a little distance in the middle. In the middle layer of the oven, fire up and down, bake at 2 10 degree10/5 minutes, and then bake at 180 degree for about 25 minutes until the surface of puffs is yellow-brown.

Color;

7. Beat the whipped cream and sugar together until dry and foaming, and squeeze into the puffs from the bottom.

skill

1, when making puffs, be sure to cook the flour. Boiled starch gelatinizes, which can absorb more water. At the same time, gelatinized starch has the property of wrapping air. When baking, the moisture in the dough turns into steam, forming strong steam pressure, spreading the dough and forming puffs.

2. When making puff dough, eggs must not be added to the batter at one time. Often because of the different water absorption and gelatinization degree of flour, the amount of eggs needed is also different. The egg liquid should be added in stages until the puff dough reaches a perfect degree of dryness and wetness, that is, the batter is stirred with a wooden spoon, and the batter is in an inverted triangle shape, and the tip is about 4cm from the bottom, which can keep the shape from dripping.

3. Spray a little water before baking to make the batter swell better. Because after being put into the oven, the surface first began to dry, and then the temperature inside began to expand. If the skin is too dry and hard, it won't swell up, so wetting the surface first can keep it from drying too fast, and egg liquid has the same effect.

4. The temperature and time of puffs baking are also critical. First, bake at a high temperature of 200-220 degrees, so that the water vapor inside the puff quickly explodes and the puff dough expands. After expansion and setting, puffs can be dried at 180 degrees, so that puffs will not collapse after baking. As for whether it is shaped or not, you can see whether there are oil bubbles on the surface of puffs. There are no more oil bubbles, which means that it is basically shaped, and then continue to bake until the skin is golden and crisp.

During baking, never open the oven before puffs expand, because if the temperature drops suddenly, the expanded puffs will collapse. You can observe through the glass of the oven door that the surface of the batter is no longer blistered, indicating that it is baked.

6. It is best to eat the stuffing filled with puffs now, otherwise it will affect the crispy taste of the skin. The inedible puffs can be bagged and frozen in the refrigerator. When you want to eat, take it out and bake it for 5-6 minutes, then bake the skin until it is crisp.