puff is a sweet food originated from Italy. The fluffy and empty cream dough is covered with cream, chocolate and even ice cream. Bread wrapped with water, Hamilton cream, flour and eggs.

Some people say that Hamiltonian cream cake came into being because Hamiltonian cream and Hamiltonian cake entered the wedding hall. The bread that deeply loves Hamilton's cream can only bury love in the heart and become a happy puff. When you take the first bite, you will love it.

the loaf egg contained in this bread forms a hollow during baking. The cream wrapped in puffs is added by injection or by tearing the top of the bread. If the latter method is used, the torn top will be replaced. You can also sprinkle sugar, jelly, fruit or chocolate on the package of puffs. Basic introduction Chinese name: puff/Puff mbth: Puff alias: air drum, fighting. Main raw materials: flour, cream, sugar, eggs, whether or not water contains preservatives: it is the main nutritional component: fat, the main edible effect of cream: milk, fine sugar, egg yolk, low-gluten powder. Suitable for people: dessert lovers, Side effects of cream lovers: it may lead to obesity, so it is not advisable to eat more. Storage method: low-temperature storage taste: soft, full, mellow, sweet and greasy development origin, flavor characteristics, production method, self-made method 1, self-made method 2, self-made method 3, self-made method 4, tips, various puffs, ice cream puffs, Casta puffs, sweet base puffs, puff culture, development origin introduced to France in the 6th century, The birth of Puffs is technically thought to have been discovered by accident. The situation is that the Habs dynasty in Austria and the Bourbon dynasty in France have been exhausted by the long-term struggle for the dominance of Europe. Later, in order to avoid the benefits of neighboring fishermen, the two sides reached an agreement on political marriage. So the Austrian Princess and the French Crown Prince held a wedding banquet in Versailles Palace. Puffs were the final dessert of the feast between the two countries, drawing a pause for the long-term war. Since then, Hamihatton Puffs have become a dessert symbolizing good luck and celebration in France. In festive occasions, such as the birth of a baby or the wedding of a new couple, it is customary to pile Puffs into a tower to celebrate, which is called Croquembouche, symbolizing celebration and congratulations. Orthodox puffs. Because the appearance looks like a round cabbage, it is also called CHOU in French, while the long puffs are called ECLAIR in French, which means lightning. However, the origin of the name is not because of the appearance, but because the French love to eat long puffs, which can always be eaten like lightning in the shortest time. The French word for puffs is CHOU, which also means cabbage. They are named after their similar appearance. The Chinese scientific name is cream hollow cake. Puffs, as a symbol of auspicious, friendly and peaceful occasions, are used to piling her into a tower (also known as Puff Tower Croquembouche), seeking romance in sweetness and sharing happiness in joy. Later, they spread to Britain, and Puffs are the most indispensable among all the afternoon tea and evening tea of the upper class. Another version There were many farms in France in the last century, and the farmers were particularly powerful people in the area. On a big farm in northern France, the farmer's daughter took a fancy to a young man who was grazing for his master, but soon, their sweet love was discovered by his father and he ordered the young man to be driven out of the farm and never to meet the girl again. The girl begged her father, and finally, the farmer asked them to put "milk into eggs". If they do it in three days, they are allowed to be together, otherwise, the young man will be sent to the far, far south of France. Clever young man and girl opened a cake shop, and made a kind of dim sum in the pastry room-Love Egg, which is as crisp as the shell of an egg and has the color of an egg. The main raw material is also an egg, and the filling inside is frozen milk. The unique dim sum won the recognition of the farmers. Later, the girl and the young man became a sweet couple and opened one shop after another selling sweetness and love in northern France. The first pronunciation of the boy's name is "spore" and the last pronunciation of the girl's name is "fu", so the snack they invented was named "Puff". Flavor features Puffs taste hot outside and cold inside, crisp outside and smooth inside, and taste excellent. When making puffs, Hamilton first makes bread with water, cream, flour and eggs, and then injects cream, chocolate or ice cream into the bread. On the Hamihatton Puffs, you can sprinkle a layer of powdered sugar, and you can also put dried nuts, chocolate sauce, coconut and so on. Making method self-made method 1 ◆ Shell material: 61g of flour, 51g of unsalted butter, 1/2 cup of water, 1/4 tsp of salt, 1 tsp of sugar and 2 eggs (L) ◆ Filling cream material: 41g of flour, 51g of sugar, 4 yolks, 1 cups of milk, a few drops of cream essence and 1/2 cup of whipped cream ◆ Delicious puffs. Preheat. 2. Sieve the shell and flour filled with cream twice respectively for later use. ▼ Shell 1. Put butter, water, salt and sugar in the pot, heat it, and stir it with an eggbeater. After all the butter melts, turn to low heat and add flour. 2. Stir vigorously for about 5 minutes, and turn off the heat when there is a film at the bottom of the pot. 3. When there is residual heat in the pot, put in 1/3 of the broken eggs, stir them quickly with an egg beater, and then put all the remaining egg liquid into the pot and stir them evenly. 4. Stir until it is mushy as shown in the figure, then put it into a paper bag and squeeze it into balls on a baking tray with oven paper. 5. Gently dip your fingers in water and smooth the extruded tips. Then spray a layer of water mist evenly on the surface with a sprayer. 6. Bake in the oven at 211 degrees for 21 minutes and then at 161 degrees for 15 minutes. Take it out and let it cool. ▼ Filling with cream 1. Put butter, sugar, egg yolk and 2 tablespoons of milk in the pot and stir well with an eggbeater, then add the remaining milk and cream essence. 2. Heat over medium heat and keep stirring until it becomes thick paste. 3. Stir vigorously while there is still residual heat. Then put a cold water towel on the bottom of the pot, slowly add fresh cream in the pot several times, and quickly stir it into a smooth cream. 4. Put the prepared cream into a container, cover it with plastic wrap and let it cool. ◆ Finally, put the filling cream into the picture mounting belt and mount a 1.5cm diameter picture mounting head. Cut open the shell with a knife and fill it with cream. Self-made method 2 Main ingredient butter 57 grams of water 57 grams of low flour 41 grams of eggs 2 production steps 1. Put water and butter in a small pot, cook over medium heat until it melts, and then leave the fire after boiling. 2. Sieve in the flour, stir until there are no particles, then heat it on low heat and stir it away from the fire. 3. Add the broken eggs in 2-3 times and stir until smooth. 4. Put it into a paper bag and squeeze it into an oval shape. 5. Preheat the oven at 211 degrees and bake it for about 15-21 minutes. 6. Squeeze out some "2" shapes as the neck of the swan, 211 degrees, and the surface is golden. 7. Cut off the top half of the oval puffs with scissors, and then cut them in half to form wings; 8. Finally, fill the bottom half of the puffs with custard sauce. Then insert the swan's head and wings, and finally sieve the powdered sugar. Self-made method of three puff balls: Ingredients: 91g of milk, 41g of butter, 71g of low-gluten flour, 3 eggs, dark chocolate, almond, pistachio and 2g of salt. Practice: 1.91 grams of milk, 41 grams of butter, 2 grams of salt, heated to boiling; Sift in 71 grams of low-gluten flour and mix until it does not stick to the container; 2. When the temperature drops to 61 degrees, add 3 eggs in several times and mix well; 3. Put it into a paper bag and squeeze it onto a baking tray; 4. Preheat the oven at 1.91 degrees, and bake for 11 minutes first; Open the air door and continue to bake for 11~15 minutes; 5. Melt the black chocolate across the water and squeeze the chocolate on the puffs; Just add almonds and pistachios. Self-made method 4 illustrates in detail the method of making a love puff. Steps: Cut 1.111 grams of butter into small pieces, put them in a small pot with 251ml of water, 3 grams of salt and 5 grams of fine sugar and heat them on low heat. 2. Boil until the surface is bubbly and slightly boiling, so don't boil it. 3. Pour all the sifted 1.51g low flour and stir with a wooden shovel. The mixing here is not a circular way, and it will become dough after a few times of mixing. 4. In the process of mixing. 5. I use a thick-bottomed pot, so the flour can be directly agglomerated, and the dough is in a state.

if it's a thin-bottomed pot, the bottom of the pot will soon cool down, so it needs to be heated slightly again to evaporate the moisture from the dough.

this state of dough is OK. 6.4 Beat up the eggs and add them to the dough in small amounts. This process will be painful at first, because the density difference between the two is too great. Just be patient. 7. The dough is just enough for four eggs, and the eggs in my family are usually about 61-65g. The amount of egg liquid in puffs is not a dead number, which may take several experiments to master.

The batter state of the eggs is as shown in the picture. When the batter is stirred, it will fall slowly, and the shovel shows this triangle shape with obvious tip. 8. Put the prepared batter in a paper bag and squeeze a small mouth at the front. Preheat the oven to 1.81 degrees, spread a non-stick tarpaulin on the baking tray, squeeze the batter at a certain distance, and then bake in the middle layer of the oven for 31 minutes.

never open the door on the way, or it will be a cake. 9. Add 31 grams of sugar to milk and vanilla pods, and boil. 11. Add 31 grams of sugar to egg yolk and mix with low flour to form egg yolk paste. 11. Filter the boiled milk and add the yolk paste. 12. You can leave the vanilla seeds and stir them. 13. After stirring, heat them in water. I didn't pour the pan, so I didn't heat it directly because the bottom of the basin was too thin. This should be stirred while heating. 14. Just thicken the egg-milk paste that was very thin at first. When it is hot, add 31 grams of butter and stir it evenly. After cooling, put it in the freezer. When you put it in the freezer, you should cover it with plastic wrap, and it's best to stick it on it, but I think it's wasteful, so I didn't put it on. I put it on because Castar sauce will crust on the surface when it meets the air, and its color will be dark, but it won't affect eating. Just mix it well before using it. Small puffs 15. Refrigerated custard sauce, frame a flower bag, poke a hole in the puffs with chopsticks, and then squeeze the custard sauce into the puffs. If your puffs are big, you can also cut them horizontally from the middle and squeeze some sauce into them. Tips The amount of egg liquid is not a dead number, but should be adjusted according to the batter's thin consistency.

never open the door in the middle of baking.

I like to bake it small, with a little whipped cream or custard stuffing. It's delicious. Additional ultra-simple puffing method Ingredients:

butter 57 g water 57 g

low-gluten flour 41 g eggs 2

Production steps

1. Put water and butter in a small pot, cook over medium heat until it melts, and remove from the heat after boiling.

2. Sprinkle the flour and stir until there are no particles, then heat it with low heat and stir it out of the fire.

3. Add the broken eggs in 2-3 times and stir until smooth.

4. put it in a paper bag and squeeze it into an oval shape.

5. Preheat the oven at 211 degrees and bake for about 1.5-21 minutes.

6. Cut the middle of the oval puffs with scissors.

7. finally, fill the lower half of the puffs with custard sauce and sprinkle with powdered sugar. Tip The batter will expand when heated, so leave enough space between the small round batter squeezed on the baking tray. If you like the regular shape of puffs, you need to adjust the shape of the batter, and adjust it to a regular circle after dipping your fingers in water (adjust that the batter will not stick to your fingers after dipping your fingers in water). If you want the steps to be simpler, after the batter is made, you can also directly pick it up with a spoon and put it in a baking tray, and then adjust the shape of the batter with your fingers dipped in cold water. Never open the oven door after the batter is sent into the oven, because there is heat convection inside the oven, and the puffs will not expand when they encounter cold air. If you want to cover the tin foil because the color is too deep, you must act very quickly. Egg liquid is used to adjust the thickness of batter, so you don't have to add it all. Add the egg liquid little by little, and just adjust the batter to the right thickness. I used two eggs of normal size, and finally there was a little egg liquid left. The crust of puffs has a crisp taste, so it is best to fill the stuffing before eating. Because if the stuffing is filled too early, the skin will absorb the water in the stuffing and become wet and soft. Hamihatton lightning puffs, a very classic French dessert, have a strong French romantic flavor, a variety of tastes and varied shapes, and are displayed in the dessert cabinet in a dazzling array, which is simply a small Parisian fashion dessert show! Legend-Hamilton lightning puffs are so delicious that people who eat them can't help eating them quickly, just like lightning; On the other hand, because the sauce on the surface of lightning puffs is bright and bright, it is as dazzling as lightning, so it is named. This small dessert with a strong French romantic flavor has already deeply conquered the taste buds of the French, and no west point shop will be without her. It has become the dessert belief of the French. With the same infatuation and hobby, Anisbee received the formula and technology of lightning puffs from French dessert masters, and promised to bring them to China in an authentic way, insisting on its most authentic and French-style sweetness. Various colors of puffs ice cream puffs main ingredients low-gluten flour (61g) salt-free butter (45g) milk (111ml) eggs (2 pieces) salt (a little) sugar (a little) auxiliary materials vanilla ice cream (appropriate amount) kitchen utensils electric oven, cooking pot classification sweet baking for one hour Common difficulty: 1. Cut the butter into small pieces, add water, salt and fine sugar, and heat until it boils. 2. Pour the sieved flour once and stir quickly. 3, after mixing well, fire again, with medium heat, while stirring, until a film appears at the bottom of the pot, turn off the fire. 4. When it is not hot, pour the whole egg liquid in four times. (Stir well every time before adding the next time) 5. The mixed batter is shiny, smooth and sticky, and the scooped batter can form an inverted triangle shape when it falls slowly. 6. Put the batter into a paper bag. 7. Squeeze into the baking tray with a piping mouth, and there should be a gap between the arrangements, because puffs will expand. 8. Cut the puffs and put them into ice cream balls. Casda puffs material: 51g of cream, 1.25ml of water, 1.5g of salt, 3g of fine sugar, 75g of low-gluten flour, and 2-3 eggs (the dosage is adjusted according to the consistency of batter). The method of puffs: 1. Cut the cream into small pieces, add water, salt and fine sugar, and heat until it boils. 2. Pour the sieved flour once, heat it with low fire, and stir it quickly until there is no powder; 3. Add a little egg liquid and mix it with batter thoroughly, then add a little egg liquid and mix it evenly; 4. Until the consistency of the batter slips off the spoon to form an inverted triangle; 5. Use the decoration.