The expanded material is about 10~ 12.

50 grams of cream

Water100g

80 grams of low-gluten flour

Eggs100g (2)

filling material

50 grams of fresh milk

2 tablespoons cocoa powder

Vegetable cream 200g

Geely T 1/2 spoon

Puff exercise

Preheat the oven 190℃/ 160℃, spread non-stick paper on the baking tray and put it outside the oven for later use.

Heat the cream and water in a small soup pot until the cream melts and the water boils. Turn off the heat, sift in the low-gluten flour and mix well with a wooden spoon.

First beat the eggs in a big bowl, and then break them up with chopsticks. Then slowly add the egg juice into the batter several times and stir it quickly with a wooden spoon. Wait until the egg mixture is completely integrated into the batter before adding the egg mixture, otherwise the batter will separate oil and flour.

Squeeze the flower bag with a big flower mouth, fill in the puff batter, squeeze out a circle of batter of similar size on the baking tray, and pull it up as far as possible to make the batter about 2cm high.

Bake in the oven 190℃/ 160℃ for about 25 minutes, then take out and cool. Don't turn on the oven when baking, or the puffs will "defoam".

When stuffing practice.

Firstly, the mixing basin and the mixing head are put into the freezing chamber of the refrigerator for cooling.

Heat the fresh milk with low fire, add the sieved cocoa powder, and stir until it becomes paste, without powder particles from the fire; Add Geely T, mix well and let cool.

Pour the whipped cream into a mixing basin and stir at medium speed until it is scraped out with a scraper, and the trace will not disappear immediately.

Add the cooled chocolate paste (if the chocolate paste is too thick, you can dig some fresh cream to dilute it before adding it), stir it slowly and slightly, then stir it gently with a rubber spatula and put it in the refrigerator for later use.

Powder puff decoration combination

Cut the puffs in half, the bottom is slightly smaller, the lower half is about 1/3, and the upper half is about 2/3.

Take out the chocolate whipped cream and put it in a flower squeezing bag (the nozzle is not limited, you can use a bigger stuffing). Squeeze the whipped cream at the bottom of the puff in concentric circles, and circle outward from the middle, just like squeezing cream, so that the filling will be fuller.

Sprinkle with colored beans, then cover with puff cover and press gently to fix. Don't put your hand too hard, so as not to crush it.

Put it in the freezer, and you can eat it when it is cold. If you pay attention, it will be more beautiful to sift the moisture-proof powdered sugar on the puffs with a sieve before eating!