coward
Ingredients: low-gluten flour 100g, 3 eggs, clear water 160g, unsalted butter 80g, fine sugar 6g, salt 3g 1 teaspoon.
Puff filling: 300 grams of whipped cream and 25 grams of fine sugar.
Production method:
1. Prepare the ingredients used and weigh them separately for later use.
2. Beat the eggs with an egg beater and mix well.
3. Put the water, fine sugar, salt and butter together in the milk pot. Put it on a gas stove and heat it with medium fire, and stir it with a scraper from time to time to make the oil mix more evenly.
4. After boiling, turn the gas into a small fire to continue heating.
5. Pour the flour into the milk can at one time.
6. Stir quickly with a scraper, so that the flour and the liquid are completely mixed together, and stir until the batter is cooked and completely non-sticky. Turn off the flashlight and take it off.
7, put the batter to cool, the hand is not hot, the temperature is about 60 degrees. Divide the broken egg liquid into batter and stir it quickly and evenly, and pour it into the next time after each complete fusion.
8. After adding the egg liquid, the batter becomes more and more lubricated after stirring. Pick up the batter with chopsticks and make it into an inverted triangle without dripping. The batter is ready.
9. Put oil paper on the baking tray, prepare a decorative opening and put it in the decorative bag, and put the batter in the decorative bag.
10. Squeeze the batter evenly into the baking tray, paying attention to leaving gaps, because the batter will expand after baking. You can scoop the batter directly into the baking tray with a spoon, without using a flower mouth and a flower bag.
1 1. Preheat the upper and lower tubes in the oven for 200 degrees, put a baking tray in the middle, and bake for 10 minute. After puffs expand, reduce the temperature to 180℃, continue baking until the surface of puffs is yellow or yellowish brown, and then take them out of the oven and put them on a cooling rack for thorough cooling. Remember not to open the oven door in the middle of baking, baking must be in place, or it will collapse easily after baking.
13, cold puffs, hollow in the middle, we can make stuffing.
14. Add fine sugar to light cream and beat with electric egg beater until obvious lines appear.
15. Put the puffs in the piping bag, and then put the cream in the piping bag. You don't have to use it without puffs.
16. Insert the flower nozzle of the powder puff into the bottom of the powder puff and squeeze the cream into the hollow of the powder puff. Or poke a hole in the bottom of the puff with chopsticks and squeeze in the cream.
17, the delicious dessert cream puff is ready, and it's really delicious in one bite.
Tips:
1. In the process of making puffs, the batter must be cooked before pasting. Gelatinized starch has the property of wrapping air. When baking, the moisture in the dough will form steam, which will spread the dough and form puffs.
2. When the batter is added to the egg mixture, it must be added in small portions. After each complete fusion, add it to the next one. It is not necessary to add all the egg liquid to the formula. Stir the batter with chopsticks and make it into an inverted triangle.
3. When baking, bake at high temperature to make the batter expand and solidify rapidly, and then turn to a small torch to dry it, so that the puffs will not collapse after baking.
4. The stuffing of puffs is recommended to be added while eating, otherwise it will become soft and taste bad after being stuffed.