Method one
food
50 grams of low-gluten flour, two eggs and 40 grams of butter.
working methods
1, prepare all materials.
2. Boil the water, butter, sugar and salt in the milk pot, and the pot will not leave the fire.
3. Pour in low flour and stir quickly until the dough does not stick to the pan, that is, it is cooked and the pan is off the fire.
4. Pour the broken eggs in several times.
5. Stir until the chopsticks stir the batter into an inverted triangle without dripping.
6. put it in a paper bag and squeeze it on tin foil.
7. I was already very excited when I squeezed flowers. It's so cute, it really makes people feel good. It's a little sticky Please clean it with some water.
8. Preheat the oven to 2 10 degrees and bake the puffs for about 10 minutes. Turn to 180 degrees and bake for about 20 minutes until the puffs are golden yellow.
Exercise 2
material
Low gluten flour 100g, water 160g, butter 80g, sugar 1 tsp, salt 1/2 tsp, and 3 eggs.
working methods
1, water, salt, sugar and butter (or salad oil) are put into a pot, heated over medium heat and stirred slightly to make the oil evenly distributed. When boiling, turn to low heat and pour all the flour at once.
2. Stir quickly with a wooden spoon, so that the flour and water are completely mixed together (if the amount is small, you can directly mix with four chopsticks). Be sure to stir quickly.
3. Stir until the flour and water are completely mixed. When the pan doesn't stick, turn off the fire and take it off the stove. At this time, all the flour is ripe.
4. Stir the batter with chopsticks to dissipate heat. When the batter is cooled to a temperature that is not too hot (about 60-65 degrees Celsius), eggs can be added. Add a small amount of eggs first, and stir well until the batter absorbs all the eggs, and then add the next time.
At this time, it must be noted that all the eggs in the formula do not have to be added. After adding eggs, the batter will become more and more lubricated.
6. Stir the batter with chopsticks. The batter is an inverted triangle, and the degree from the sharp corner to the bottom is about 4CM, and it will not slip. This level means yes. Don't add any more eggs.
7. The most convenient way to form puffs is to directly dig out the puffs dough with a small spoon and put it on a baking tray (the baking tray is lined with tin foil). Keep a certain distance between each dough to avoid colliding with each other after expansion.
8. Or you can squeeze the batter on the baking tray with a chrysanthemum-shaped nozzle. The puffs baked in this way have patterns on their surfaces.
9. Send the baking tray into the oven preheated at 2 10. Bake 10- 15 minutes. When puffs expand, reduce the temperature to 180 degrees and bake for 20-30 minutes until the surface turns brown. Be sure to bake it in place, or the puffs will collapse after baking. Remember not to open the oven door in the middle of baking.
10. After the puffs are completely cooled, dig a hole in the bottom with your fingers, insert it with a small round hole, and put the stuffing in it to eat.
Exercise 3
food
60 grams of flour, 2 eggs, 50 grams of butter, 1 gram of salt and 100 ml of milk.
step
1. Butter softens at room temperature, and is put into the milk pan together with milk and salt.
2. Heat to boiling, and immediately turn off the fire.
3. Sift in the flour and mix well.
4. Continue to turn on the small fire and keep stirring until a film appears at the bottom of the pot, and turn off the fire.
5. Beat two eggs into egg liquid.
6. When it is not hot, break up two eggs, add the batter in four times, stir evenly each time, and then add it next time.
7. Mix the batter. When it is picked up, it will take on the shape of an inverted triangle.
8. Put the batter in a paper bag.
9. spread oil paper on the baking tray and squeeze out the batter with uniform size.
10. Preheat the oven to 200 degrees and put it in a baking tray, middle layer.
1 1.200 degrees 10 minutes, and then 190 degrees for 20-25 minutes. Until the surface of puffs is golden yellow and expands straight.
12. Turn off the fire and continue to stew for 5 minutes, then take it out and let it cool.
Exercise 4
material
Flour 60g, unsalted butter 50g, water 1/2 cups, salt 1/4 tsp, sugar 1 tsp, 2 eggs, flour 40g, sugar 50g, 4 egg yolks, milk 1 cup, a few drops of cream essence, and whipped cream/kloc-.
working methods
1. The oven is set at 200 degrees. Preheat.
2. Sieve the shell and the flour with cream twice for later use.
3. Put butter, water, salt and sugar into a pot, heat it and stir it with an eggbeater. When all the butter is melted, turn the heat down and add the flour.
4. Stir violently for about 5 minutes, and turn off the fire when there is a film at the bottom of the pot.
5. When there is residual heat in the pot, put it into the 1/3 egg beater to stir quickly, and then put all the remaining egg liquid into the pot to stir evenly.
6. Stir until the picture is mushy, put it in a paper bag, and squeeze it into a ball with oven paper on the baking tray.
7. Gently dip your fingers into the water to smooth the protruding tips. Then spray a layer of water mist evenly on the surface with a sprayer.
8. Bake in the oven at 200 degrees for 20 minutes and then 160 degrees 15 minutes. Take it out to cool.
9. Put butter, sugar, egg yolk and 2 tablespoons of milk into the pot, stir well with an egg beater, and then add the remaining milk and cream essence.
10. Heat with medium fire and stir constantly until it becomes thick paste.
1 1. Stir vigorously while there is still residual heat. Then spread a cold water towel on the bottom of the pot, slowly add fresh cream to the pot for several times, and quickly stir it into smooth cream.
12. Put the prepared cream into a container, cover it with plastic wrap and let it cool.
13. Finally, put the filling paste into the mounting belt, install the mounting head with the diameter of 1.5cm, cut open the shell with a knife, and fill the paste.
Conclusion: The above is a summary for you. Through the above, you will know what puffs do. Puff is a western dessert originating from Italy. Soft and porous cream dough is covered with cream, chocolate and even ice cream. Puffs taste hot outside and cold inside, crisp outside and smooth inside, and taste excellent.