Ingredients
130g water, 60g butter, 70g high-gluten flour, 1g salt, 3 small eggs
Method 1. Prepare one In an impermeable steel pot or basin with a thick bottom, add butter, water, and salt and bring to a boil over low heat.
2. Pour in high-gluten flour, mix and stir to form a dough, then turn off the heat.
3. Beat the eggs, and when the dough has cooled down to a point where it is no longer hot, add it into the dough in batches. Mix evenly after each addition, and do not add too much each time
many.
4. Add the batter until it hangs in a triangle shape from the end of the spoon and does not drip when you lift it up with a spoon.
5. Put the large chrysanthemum mouth in a disposable plastic piping bag and fill it with batter. Line a baking sheet with parchment paper.
6. Squeeze the batter into florets of about 5cm in diameter, each one about 5cm apart. Squeeze the flower nozzle about 1.5cm away from the baking tray
and slowly lift it up while squeezing, so as to squeeze out a plump flower shape.
7. After preheating the oven to 200 degrees 5 minutes in advance, place the baking sheet and bake for about 30 minutes. After baking, simmer in the oven for 5 minutes before taking it out. (If the coloring is too fast, you can lower the temperature by 5-10 degrees. Or you can shorten the baking time by about 5 minutes after the puffs have expanded.)
8. Cut the cooled puffs in half, add strawberry ice cream and fresh strawberries, close the puffs again, and sprinkle with powdered sugar.
Tips
1. If you find that the batter is too soft after adding all the egg liquid, it will become slightly thicker after cooling. This is because the butter will solidify after cooling. If you use salad oil instead of butter, it will be too soft and there is no way to remedy it. Therefore, the egg liquid must be added carefully in batches, and not all of it must be added. It mainly depends on the final state of the batter.
2. If you bake too many puffs at one time, you can put them in a plastic bag after cooling, put them in the freezer, take them out to room temperature 1 hour in advance to defrost, and then bake them in an oven at 120 degrees for 10 minutes. Crisp can be restored.
Ingredients
4 puffs
4 vanilla ice cream balls
30g matcha crumb cake
20 grams of matcha white chocolate sauce
Method
1. Cut a slit into the puff and use an ice cream scoop to scoop the vanilla ice cream into the puff.
2. Then place it on a plate and top with matcha white chocolate sauce.
3. Finally, put the matcha crumbs.
Ingredients
70 grams of high-gluten flour, 130 grams of water, 60 grams of butter, 1 gram of salt, 3 small eggs
Method
1. Prepare an impermeable steel pot or basin with a thick bottom, add butter, water, and salt, and bring to a boil over low heat.
2. Pour in high-gluten flour, mix and stir to form a dough, then turn off the heat.
3. Beat the eggs. When the dough cools down to a point where it is no longer hot, add it into the dough in batches. Mix evenly after each addition. Do not add too much each time.
4. Add the batter until it forms a triangular shape and hangs on the end of the spoon without dripping when you lift it up with a spoon.
5. Put the large chrysanthemum mouth in a disposable plastic piping bag and fill it with batter. Line a baking sheet with parchment paper.
6. Squeeze the batter into florets of about 5cm in diameter, each one about 5cm apart. Squeeze the flower nozzle about 1.5cm away from the baking tray, and slowly lift it up while squeezing, so that you can squeeze out a plump flower shape.
7. After preheating the oven to 200 degrees 5 minutes in advance, place the baking sheet and bake for about 30 minutes.
8. After baking, simmer in the oven for 5 minutes before taking it out. If coloring is too fast, lower the temperature by 5-10 degrees. Or you can shorten the baking time by about 5 minutes to see that the puffs have expanded.
9. Cut the cooled puffs in half, add strawberry ice cream and fresh strawberries, close the puffs again, and sprinkle with powdered sugar.