1, puff stuffing

Puffs with fillings are usually eaten on the same day, and they will not taste the next day at room temperature. But it can be sealed in the refrigerator and can only be kept for about a day. It should be eaten as soon as possible, and the puffs stored in the refrigerator are neither crisp nor hard.

2. muffins filled with stuffing

Baked puffs, if you don't eat them right away, you can put them in fresh-keeping bags and keep them in the refrigerator for about 1 week. Before eating, take it out of the refrigerator and bake it in the oven 180℃ for 3-5 minutes, then bake the skin until crisp.

3. Cream puffs

Cream puffs here refer to puffs made of natural cream, which can be kept in the refrigerator for 1~3 days.

Question 2: Puffs will be sticky and not sweet if they are kept in the refrigerator for a day at night. Is it OK? If they are left for a day and a night at most, they will deteriorate and green unknown things will breed.

Question 3: How can cream puffs be preserved at room temperature? Is it better to open your mouth or seal it? It won't break overnight, will it? Seal it and put it by the window. It may not be well preserved.

Question 4: How do cream puffs keep stuffed puffs overnight?

Generally, this kind of powder puff is done on the same day and solved on the same day. It will taste bad the next day at room temperature ~ but it can still be sealed and stored in the refrigerator, but it should be eaten as soon as possible and stored for about a day. Moreover, the puffs stored in the refrigerator will be greatly reduced in taste and will become hard but not brittle.

Filled puffs

Baked puffs can be wrapped in fresh-keeping bags and stored in the refrigerator for about 1 week. Bake in an oven at 180 degrees for 3 or 5 minutes and then take it out of the refrigerator. The skin will be crisp and ready to eat ~

Question 5: Can I still eat puffs after staying overnight? Yesterday, the cake shop is made now, but I forgot to put them in the refrigerator. It depends on your living habits. In principle, they may not become fresh overnight. You can taste them. It doesn't matter if you don't care too much about them.

Question 6: How to keep puffs soft overnight 1. Put the bread in the original packaging wax paper, stack several pieces of paper soaked in water and wrap it on the outer layer of the bread wax paper, then put it in a plastic bag soaked in water and tie the mouth tightly overnight. This will not only soften the bread, but also change the taste and nutrition.

2. You can pour half a basin of warm water into the steamer, add a little vinegar, put it into the steamer with the bread, and cover it tightly, and the bread will be soft overnight.

You can also steam the hardened bread in a steamer for a while, and the bread will become soft. It should be noted that bread should be wrapped in aluminum foil. If you don't do this, the water on the steamer cover will drip down. The trick to remove peach hair from wet bread is to prepare a pot of salt water, adjust it according to the ratio of a large bowl of water and half a tablespoon of salt, then soak fresh peaches in salt water 1 min, and then gently wipe them with your hands, so that peach hair can be easily removed, and then you can eat them with clear water.

In addition, storing bread requires a good ventilation environment to prevent bread from becoming moldy. If you have a jar for bread, you can put it on a wooden countertop to increase air circulation. If not, you can put the bread on the board, then buckle a ceramic bowl on the bread, or wrap it with a clean and dry napkin cloth, which can play a role in mildew prevention. When the bread is hard, there is another good way to use the hard bread. Cut some deep holes in the long bread, fill it with minced garlic butter, wrap it in foil, and bake it in the oven for 8 to 10 minutes to make garlic-flavored bread.

Question 7: Are crispy cream puffs stored at room temperature or refrigerated? Refrigeration, of course

Cream itself needs refrigeration, let alone making puffs. If it is at room temperature, it is likely to deteriorate or taste worse.

Question 8: Can the cream cake stay overnight? You can't spend the night. Cream is an unstable chemical substance, which is easily oxidized by air in the air. Because of some chemical reactions, the essence of cream has changed. Cake spoils easily and can't stay overnight.

Preservation method

1. Cover the cake with a kitchen paper towel (ordinary paper towels can be wiped clean);

2. Spray some water on the paper towel, not too much, just wet it;

3. Put the cake into the original packaging box;

4. Refrigerate in the refrigerator.

Question 9: How to raise puffs? Method one.

◆ Shell material: flour 60g, unsalted butter 50g, water 1/2 cup water, salt 1/4 tsp, sugar 1 tsp, and 2 eggs (L).

swell

◆ Cream material for filling:

40g flour, 50g sugar, 4 egg yolks, 1 cup milk, a few drops of cream essence, 1/2 cups light cream.

◆ The practice of delicious puffs:

prepare

1. The oven is set at 200 degrees. Preheat.

2. Sieve the shell and the flour with cream twice for later use.

shell

1. Put butter, water, salt and sugar into a pot, heat it and stir it with an egg beater. When all the butter is melted, turn the heat down and add the flour.

2. Stir vigorously for about 5 minutes, and turn off the heat when there is a film at the bottom of the pot.

3. 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.

4. Stir until it is mushy as shown in the figure, then put it in a paper bag and squeeze it into a ball on the baking tray with oven paper.

5. 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.

6. Bake in the oven at 200 degrees for 20 minutes and then 160 degrees 15 minutes. Take it out to cool.

Filled cream

1. Put butter, sugar, egg yolk and 2 tablespoons of milk into a pot, and stir well with an egg beater, then add the remaining milk and cream essence.

2. Heat with medium heat and stir constantly until it becomes a thick paste.

3. Stir vigorously while there is 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.

4. Put the prepared cream into a container, cover it with plastic wrap and let it cool.

◆ Finally, put the filled cream into the mounting belt, mount a mounting head with a diameter of 1.5cm, cut open the shell with a knife, and fill the cream.

Self-made method 2

condiments

swell

57 grams butter and 57 grams water.

Low-flour eggs 2 40g.

Production steps

1. Put the water and butter in a small pot, cook it over medium heat until it melts, and then remove it from the heat after boiling.

2. Sieve the flour and stir until there are no particles, then heat it with low fire and stir it away from the fire.

3. Add the broken eggs in 2-3 times and stir until smooth.

4. put it in a paper bag and squeeze it into an oval shape.

5. Preheat the oven to 200 degrees and bake for about 15-20 minutes.

6. Extrude some "2" shapes as the neck of the swan, 200 degrees, and the surface is golden.

7. Cut off the upper half of the oval puffs with scissors, and then cut them in half to form wings;

8. Finally, fill the lower part of the puff with cream sauce. Then insert the swan's head and wings, and finally sieve the powdered sugar.

Self-made method 3

Ball-throwing method:

Materials:

swell

90g of milk, 40g of butter, 70g of low-gluten flour, 3 eggs, dark chocolate, almonds, pistachios and 2g of salt.

Exercise:

65438+ 0.90g of milk, 40g of butter and 2g of salt, heated to boiling; Sieve in 70g of low-gluten flour and stir until it does not stick to the container;

2. When the temperature drops to 60 degrees, add 3 eggs in several times and stir evenly;

3. Put it in a paper bag and squeeze it onto a baking tray;

4. Preheat the oven 190 degrees, and bake for 10 minutes first; Open the damper and continue baking for 10~ 15 minutes;

5. Melt the dark chocolate in water and squeeze the chocolate on the puffs; Add almonds and pistachios.

Question 10: How to extend the shelf life of Puffs 1, and the stuffing of Puffs?

Puffs with fillings are usually eaten on the same day when diced, and are not fresh until the next day at room temperature; But it can be sealed in the refrigerator and can only be kept for about a day. It should be eaten as soon as possible, and the puffs stored in the refrigerator are neither crisp nor hard.

2. muffins filled with stuffing

Baked puffs, if you don't eat them right away, you can put them in fresh-keeping bags and keep them in the refrigerator for about 1 week. Before eating, take it out of the refrigerator and bake it in the oven 180℃ for 3-5 minutes, then bake the skin until crisp.