Exercise:
1, 90g of milk, 40g of butter and 2g of salt, and heating to boiling; Sift in 70 grams of low-gluten flour and stir until it doesn't stick to the container.
2. When the temperature drops to 60 degrees, add 3 eggs several times and stir well.
3. Put it in a paper bag and squeeze it onto a baking tray.
4. Preheat the oven for 190 degrees and bake for 10 minutes; Open the damper and continue baking for 10~ 15 minutes.
5. Melt the dark chocolate in water and squeeze the chocolate on the puffs; Just add almonds and pistachios.
How to make a good puff: Cream puff materials: low-gluten flour 180g, butter 100g, 250ml of water, 3 eggs, 4g of salt, 4g of sugar, 200g of butter, 60g of sugar powder, 2 egg whites and 50g of water.
Exercise:
1, make puffs first, and the main material is puffs. Butter is cut first and softened at room temperature. The egg was broken. Preparation of low powder and sugar salt weighing.
2. Pour all the ingredients except eggs and flour into the pot.
3. After the butter is melted and boiled, add the sieved low-gluten flour.
4. Stir quickly and leave the fire. This step is to boil the flour.
5. Wait a while and add the beaten egg liquid. Stir well. You'd better add less at a time. It's easier to mix.
6. As soon as the chopsticks are lifted, a batter of about 4cm hangs down. The batter is ready.
7. Preheat the oven to 210 C. Prepare 1 large installation nozzles and bags.
8. Put the piping mouth into the bag and pour in the batter.
9. Evenly extrude the pattern on the baking tray.
10. After preheating, bake at 210 C 15 minutes. Then 180 C 15 minutes.
1 1, simple puffs are ready.
12. As for the stuffing, I tried Italian cream for the first time. It is delicious. Beat the egg whites until neutral and foam. Heat the sugar water in a small pot. Slowly pour the boiled sugar water into the eggbeater. Single-sided, while electric egg beater quickly stirred evenly. Finally, pour in the softened butter and stir together to make the stuffing in the puffs.
13, cut a knife on the waist of each puff and fill it with cream stuffing.
14, put them neatly on the plate and sprinkle with powdered sugar.
How to make puffs: pastry puffs materials: 75g low-gluten flour, 2 eggs, 3g sugar, 1g salt, 50g butter, 50g water, 50g unsalted butter, 20g fine sugar, 20g powdered sugar and 70g low-gluten flour.
Exercise:
1. First, prepare the raw materials of pineapple peel in advance (auxiliary materials in the bill of materials) to soften at room temperature.
2. Add butter, powdered sugar and fine sugar to the basin.
3. Beat until loose with an egg beater.
4. Sieve and add 70g of low-gluten flour.
5. Cut and mix into balls with a scraper.
6. Put the dough into a fresh-keeping bag, and I will roll it into 2 or 3 mm thick slices directly through the fresh-keeping bag and put it in the refrigerator for later use.
7. At this time, it is necessary to prepare the materials for making basic puffs.
8. First sieve the low-gluten flour twice for later use.
9, cut into small pieces of butter and water, sugar, salt together into the pot, low heat to boil, turn off the fire.
10, add the sieved flour.
1 1, and quickly stir into dough with a wooden shovel.
12, put the pot on the fire again, turn on a small fire, stir the dough with a wooden shovel continuously, evaporate some water until a film is formed at the bottom of the pot, and then turn off the fire.
13. Put the dough into a steel basin, add the egg liquid several times, and then add it after each stirring.
14, until it becomes shiny batter and can be hung on a wooden shovel to form an inverted triangle.
15, put the prepared puff batter into a fresh-keeping bag.
16. Squeeze it into a circle with a diameter of about 4cm on a non-stick baking tray (or spread oil paper on the baking tray), leaving enough distance in the middle.
17. Dip a fork in a little water and gently press the tip of the batter surface.
18. Take out the cooled pineapple peel, roll it into 2mm thickness, remove the plastic wrap, mold it into a small disc with a diameter of about 5cm, and cover it on each puff dough. Make sure that each pineapple peel is larger than the diameter of puff dough 1cm.
19, put it into a preheated oven, and bake it at185-190℃ for about 35 minutes.
20. Put the baked puffs on the grill to cool, and then you can eat them with stuffing.
How to make a good puff: Cheese sauce puffs Material: low-gluten flour 30g, egg yolk 3, puff batter 9, sugar 100g, corn flour 20g, milk 500ml, butter 100g, refined grass 1 spoon, water 100ml.
Exercise:
1, flour and egg yolk are mixed.
2. Add milk and butter and mix well.
3. Turn on a small fire and keep stirring until it is gelatinized. Cool slightly, add vanilla essential oil, mix well, and put in the refrigerator for later use.
4, the water must be boiled, and the heating effect will be good.
5, the egg liquid must be added several times, and then added to the next time after mixing evenly. 2-3 eggs are approximate weight, not all of them are used up. Observe the state of the batter, I only used 2 eggs.
6. Spray water before baking and use expansion.
7. Don't turn on the oven during baking.
How to make puffs: black swan puffs materials: butter 65g, water 80g, low-gluten flour 65g, cocoa powder 10g, 2 eggs, salt 1/4 tsp, whipped cream, sugar and powdered sugar.
Exercise:
1. Prepare the materials for making puffs.
2. First, mix the low-gluten flour and cocoa powder and sieve them at least twice.
3. Put the water, butter and salt into a small pot, cook over medium heat until the butter melts, heat until the water boils, and then turn off the fire.
4. Sieve the mixed powder again, put it in a pot and stir it into balls.
5, fire again, stir the dough with a spatula, stir until there is a film at the bottom of the pot, and leave the fire to cool for 2 minutes.
6. Beat the eggs into a bowl and beat them into egg liquid. Add a small amount to the dough several times, and stir with a electric egg beater screw mixer.
7. Stir until the batter can be hung on the spatula and become an inverted triangle.
8, respectively, into paper bags with toothed paper nozzles and thin circular nozzles. The oven should be preheated to 190℃ 5 minutes in advance.
9. Spread a high-temperature resistant baking cloth on the baking tray and squeeze the batter into the shape shown in the figure.
10, spray a proper amount of water on the surface with a sprayer, so that the batter can expand better, and it is not easy to crack when baking, and the finished product will be crisp.
1 1. Put it in a preheated oven and bake at 190℃ for about 25 to 30 minutes.
12. In addition, roast the swan's neck separately and extrude an S-shape on the baking cloth with a thin round mouth. The head can be slightly heavier, the mouth can be pulled out, or this step can be omitted. Bake it in the oven for 3 or 5 minutes and it will be set. It's a little burnt after baking for a long time, which is not very beautiful.
13, baked and put on a cooling rack for later use.
14. Cut the upper part with a serrated knife, and then cut the cut part from the middle to become the wings of the swan.
15. Beat the whipped cream and sugar together, and then squeeze into the puffs.
16, add neck and wings, adjust the shape, and finally sieve a little powdered sugar for decoration.
How to make a good puff: Puff materials: low-gluten flour 100g, butter 80g, 3 eggs, whipped cream 100g, sugar 15g, water 200g and salt 2g.
Exercise:
1, prepare all materials.
2. Tools used: two installation nozzles, chrysanthemum installation nozzle and round installation nozzle, two installation bags, measuring spoon, measuring cup, electric egg beater.
3. Put the water, sugar, salt and butter into the pot, heat it with medium fire and stir it slightly to make the oil evenly distributed. When boiling, turn to low heat and pour in flour at one time.
4. Stir quickly with chopsticks so that the flour and water are completely mixed together. Stir until the flour and water are all mixed together. Turn off the heat after the pan does not stick. The flour is ripe at this time.
5. Stir the batter with chopsticks to dissipate heat. When the batter is not hot enough, you can add the broken eggs.
6, first add a small amount of egg liquid, fully stir until the batter absorbs more eggs, and then add the next time.
7. Stir the batter with chopsticks. The batter is in an inverted triangle and will not slide down.
8. Pad with oiled paper and squeeze the batter onto the baking tray with a medium chrysanthemum installation nozzle.
9. Put the baking tray into the oven preheated to 2 10℃ and bake for 10- 15 minutes. When puffs expand, reduce the temperature to 180℃ and continue baking for 20-30 minutes until the surface turns brown. Be sure to bake it in place, or the puffs will collapse after baking. Remember when baking.
10. After the puffs are completely cooled, dig a hole in the bottom with your fingers, insert it with a circular installation nozzle, and add cream to serve.