Its form is that the skin has very little moisture, and the core filling has a lot of moisture. Therefore, it is not possible to maintain this state for a long time after adding the filling, and it is best to eat it immediately after adding the filling.
If you need to keep it for a long time, the best solution is to buy the skin and the filling separately, and then squeeze the filling into the skin when serving.
Question 2: How to save cream puffs overnight Puffs preservation methods
1, filling puffs
Puffs with fillings are generally the same day to do the same day to eat the end of the room temperature can not be saved to the next day, and so on the next day will be tasteless; but can be sealed and tied in the refrigerator and kept in the refrigerator, which can only be saved for a day or so to be eaten as soon as possible, and put in the refrigerator to save the puffs. The puffs that have been kept in the refrigerator are not crispy and become hard.
2, filling puffs
Baked puffs, if not eaten immediately, with a plastic bag, in the refrigerator can be stored for about 1 week. Before eating, take them out of the refrigerator and bake them in the oven at 180 degrees for 3-5 minutes, and then bake the skin again until crispy.
3, cream puffs
The cream puffs here refers to the natural cream made of puffs, put in the refrigerator can usually be saved for 1~3 days.
Question 3: How to keep the cream puffs overnight Puffs with fillings
Generally speaking, this kind of puff is done on the same day to solve the problem. Room temperature to the next day will be tasteless ~ but still can be sealed and kept in the refrigerator, but still have to eat as soon as possible, save a day or so. And put the refrigerator to save over the puffs taste will be greatly reduced, will become hard, not crisp.
Puffs with filling
Baked puffs can be stored in a plastic bag in the refrigerator for about 1 week. From the refrigerator out to eat before putting into the oven at 180 degrees Celsius temperature baked on the 3, 5 minutes, the skin baked crispy can be eaten ~
Problem 4: Puffs overnight is not crisp homemade puffs how to sizzle the license Puffs are done, when it is just cooled down (about ten minutes) into a food bag, tightly sealed bag storage, the next day to eat when still crunchy.
Question 5: What can I add to cream puffs to keep them crispy? Crispy Matcha Puffs
? Ingredients: 1. 100 grams of flour
60 grams of sugar
50 grams of cream
2. Puff batter moderate
3. Matcha pudding filling moderate
? Operation: 1. Mix ingredient 1 into a ball and put it into the refrigerator to chill and harden.
2. Remove the ingredients of Method 1 from the refrigerator and chop them with a cutter to make a crunchy crust.
3. Put the puff pastry batter into a squeeze bag, squeeze the bag tightly, squeeze the air out of the batter, and then wrap the bag around your right index finger like a circle.
4. On the baking sheet, squeeze out a dollop of batter at equal intervals.
5. Sprinkle the crisps from recipe 2 on top of each of the batters from recipe 4 and spray the tops with water.
6. Bake at 180～220℃ for about 35～40 minutes, then remove and set aside.
7. Cooled puffs from the top with a squeeze bag filled with matcha pudding filling can be
Question 6: baked lightning puffs how to store, before crispy Ingredients: 150g water, 25g butter, 25g salad oil, 100g gluten-free flour, eggs 5-6 Steps: 1. Boil water, butter, salad oil until fully integrated. 2. Quickly add the low gluten flour and mix, preferably with a rolling pin or wooden spoon, so that the flour is evenly and quickly mixed with the liquid to form a hot dough. 3. Then the stirred dough and the pan together off the heat, let it cool slightly for a minute (dough at 60 degrees or more, still to be hot,) add the eggs and stir in small batches, one at a time, stirring until fully absorbed and then add a second continue. A **** add five eggs. 4. Stir the batter into a very sticky but not doughy paste, soft and smooth kind of can. 5. Put the mixed batter into the laminating bag, extruded on the baking sheet than a dollar coin slightly larger than the thickness of about 1 centimeter pancake, this time you can choose a different flower-shaped flower mouth. Look at your description: 1, puff pastry is generally difficult to bake black, because the recipe is not added sugar. Therefore, the recipe for puffs with sugar is best avoided. 2, the puff paste is thin, one may be soup flour when the flour is not scalded, the second may be the addition of eggs when the batter temperature is too low, resulting in the eggs can not be effectively absorbed, the third is the eggs add a few at a time, can not be absorbed. This can all lead to the puffs being small in size and wet in the core.
Question 7: how to save puff pastry puffs pastry will not become soft If it is out of the oven with a knife into two halves and then into the oven after baking will not be soft, which means that because of the water inside the puff did not bake dry, just came out of the oven is very crispy, after a while inside the water seeped outward hair, so the skin is soft.
Try to do as much as possible to eat as much as possible, keep fresh so that the taste is better ~ ~
Question 8: How to do the outside of the crispy puffs Ingredients 1 (puff batter)
50 grams of butter
50 grams of low-flour (in fact, with the ordinary flour can be used)
Milk 50 ml
50ml
50 ml
Water
Eggs 2
The first two of these are the same, but they have been used in the past. 2 eggs
A pinch of salt
Ingredient 2 (Custard Cream Trap)
100ml of light animal cream
8 lasagne crusts (you can use the frozen pie crusts from the supermarket)
200g of milk
50g of sugar
2 egg yolks
10g of cornstarch
10 g cornstarch
A few drops of vanilla extract (or a vanilla pod)
How to make Double Crisp Puff Pie 1
Add the butter, milk and water to a small saucepan and heat over low heat
Heat until the butter has melted and the liquid starts to boil. wooden handle spoon to avoid leaving a metallic taste, reheat until the bottom of the pan a layer of film can be turned off the heat
eggs beaten, a small number of times poured into the batter at about 60 degrees, pouring the side with a wooden handle spoon stirring until the egg is completely absorbed before pouring the next
mix well, the batter shiny hooked inverted triangular shape can be
batter poured into the laminating bag, cut a 1cm Theoretically it's 8, but I squeezed the dough out of the bag. Theoretically, there are 8, but I squeezed a lot of small ones. ......
Dip your fingers in water and smooth out the tips of the tops. Put the whole baking dish in the freezer for 2 hours
Take the lasagna crust, cut it into the right size, and poke holes in it with a fork. My actually cut small, and forget to tie the holes, it burst out ...... can also cut a little larger completely wrapped, anyway, each have a flavor, depending on personal preference, cut down the edge of the pie crust can be made tart crust yo ~ puff pastry batter frozen out, respectively, the dough to a pie crust
Like stacking quilt corners of the folded up, pinched tightly! Remember not to open the oven door during the process, otherwise it won't grow. The dough should be evenly distributed in the baking tray to make the pressure in the oven more even, especially in a large oven, but in a small oven it should not be a big problem
Double Crispy Puff Pie Recipe 2 (Castor Trap)
Beat the egg yolks with a wire whisk until thick and whitish
Sift the low-flour and cornstarch together and add to the yolk paste, stirring gently with a hand whisk to combine
The milk is sweetened and mixed with sugar in a saucepan, then stirred gently to combine
The milk is mixed with water. p> Milk and sugar, heat in a saucepan over low heat until it comes to a boil before removing from the heat, slowly pour 1/3 into the egg yolk batter, stirring constantly while adding to prevent lumps, then pour it all in and mix well. Pour all the batter back into the ramekin, add a few drops of vanilla extract
Reheat the ramekin over low heat, stirring constantly, until the batter thickens and starts to boil, then remove from the heat, sieve once, and pour into a shallow dish sitting in iced water, stirring to keep it cool and creamy. Cover with plastic wrap and store
Beat 100ml of light cream over ice water until it holds its pattern, mix with the custard and blend well with a spatula
Take the baked puffs out of the oven to cool. Put the custard into a piping bag and use a small spout to push in the cream from the bottom
Tips
It's best to refrigerate the custard so that it tastes like ice cream, especially when it's ice cream. Custard is my favorite cream trap ~ tangy but not greasy.
Problem 9: I made cream puffs the night before. The next morning, the skin is not crispy, what is the reason for this~ It should be the reason that the weather is humid, the puffs are back to the moisture.
Question 10: Why don't the puffs expand and the skins are not crispy 98 In the production process, we have a step to scald the flour. The scalded starch undergoes dextrinization and can absorb more water. At the same time, the pasted starch has the property of encapsulating air. When baking, the moisture in the dough becomes water vapor, creating a stronger vapor pressure, which props up the crust and creates a bulging puff. Therefore, sufficient moisture is the driving force behind the puff's expansion. When making the puffs, make sure to scald the flour, which is one of the keys to the success of the puffs.
The wetness or dryness of the puff batter also directly affects the success or failure of the puffs. If the batter is too wet, the puffs are not easy to bake dry, and it is not easy to keep the shape, the puffs out of the test is flat, the skin is not crispy, easy to collapse. If the batter is too dry, the puffs will expand less, the expansion volume is not big, the skin is thicker, and the internal cavity is small.
So, when we are making the puff dough, we must not add the egg to the batter at once, and need to add it in stages until the puff dough reaches a perfect degree of wetness and dryness. What is the best level of wet and dry? The puff dough is picked up with a wooden spoon or chopsticks, the batter is inverted triangular shape, the tip is about 4cm from the bottom, and can maintain the shape will not fall, it is OK ~ this is the key to the success of the puffs of two.
Finally, the temperature and time for baking the puffs are also very critical. At the beginning of the 210 degrees of high temperature baking, so that the water vapor inside the puff quickly burst out, so that the puff dough expansion. After the puffs have expanded and shaped, bake at 180 degrees to dry out the water in the puffs, so that the puffs will not collapse when they come out of the oven. Bake until the surface of the brown can be removed from the oven. During the baking process, do not open the oven, because the puffs will collapse if the temperature drops. The correct baking temperature and time is the key to the success of the puffs three.