You don’t need to add milk to make puff milk

French country puffs

Recipe introduction: Each puff skin weighs 20g × 30 pieces

Ingredients

Puff dough: 187 grams, 3 grams of salt, 112 grams of salad oil, 150 grams of high-gluten flour, 270 grams of whole eggs, decoration: appropriate amount, appropriate amount of colored sugar granules

Method

1. Bring water, salt and salad oil to a boil, then pour in the flour and mix quickly until it melts.

2. Method 1: Cool the simmer to about 60℃, then add the eggs in batches, and stir until it forms an inverted triangle and is smooth and fine.

3. Put method 2 into a piping bag, squeeze out a round puff pastry with a diameter of about 2 cm, and spray water on the surface of the puff before baking.

4. Enter the oven at an upper temperature of 180°C/lower temperature of 180°C and bake for about 20 minutes.

5. Brush a layer of fructose on the surface of the puffs, then sprinkle with colored sugar granules.

Puffs

Materials

60 grams of cake flour

45 grams of butter

100 grams of water

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2 eggs

1 gram of salt

Method

1. Put butter, water and salt softened at room temperature into a pot.

2. Bring to a boil and remove from heat.

3. Sift in the cake flour.

4. Use a spoon to mix into dough.

5. Put the pot back on the stove, turn to medium-low heat, and stir constantly while heating.

6. Remove from the heat until a thin film of batter appears on the bottom of the pot, and put the dough into a basin.

7. Cover with a damp cloth. After it is not hot, add the beaten egg liquid in 3 times. Stir evenly each time before adding the next egg liquid.

8. The final batter should be fine, smooth and sticky.

9. Use a spoon to scoop up the batter and shape it into an inverted triangle that drips slowly. Put it into a piping bag, squeeze it out, and place it on a baking sheet lined with oilcloth.

10. Place in an oven preheated to 180 degrees, middle and upper layers, and heat up and down for about 25 minutes.