Small original puffs, children clamor for them every day. How to make them taste better?

without yeast and baking powder, how can we make food swell and hollow quickly? In fact, food is a magical thing. Many good friends will learn and train to make all kinds of western-style cakes, birthday cakes and cookies after turning on the electric oven. Compared with these, puffs are actually made of simple materials to make Aauto Quicker videos. However, many people dare not try, in other words, they are constantly unsuccessful, and baked puffs are not easy to be empty and big.

Our family often bakes authentic small puffs for children, that is, the kind without stuffing. As a snack, it is not easy to be sweet, and its calorific value is low, and it is also very digestible.

Today, I will share with you some tips on making puffs. Just pay attention to the following points, and you can also make each hollow puff. If you follow this secret recipe and process, you can succeed at one time. Food: 5 grams of unsalted butter, 7 grams of low-gluten flour, 3.5 eggs, each about 5 grams, 14 grams of water, 5 grams of white sugar and 1 gram of salt. Method: Step 1 < P > Put water, unsalted butter, white sugar and salt into the pot, boil them together, and quickly turn off the fire after they are completely burned. Salt-free butter can be cut into small pieces, so that the heating is more symmetrical, the boiling is rapid, the water evaporation is less and less, and the gram weight is more accurate. The amount of white sugar here is very small, so it can't be sweet, and it has the function of coloring during baking. The function of salt is to improve the gluten of some wheat flour, and at the same time, it has the effect of modulation. Step 2

Sieve the low-gluten flour in advance to ensure that it doesn't solidify quickly in the middle, quickly add it into the liquid state and stir it evenly. Mixing without fire can make mixing more convenient, and the fine raw flour needs to be solved one by one to ensure that there is no water starch. Step 3

Burn the fire again, heat it with slow fire, and keep stirring to prevent it from sticking to the pot. The function of this step is to further completely melt the wheat flour. Only when it is melted in time, the puffs will cause a lot of gas in the middle when it is hot, and it is not easy to run out early, so that the puffs can expand. After about a minute of mixing, you can leave the fire by observing that the batter becomes slightly transparent. Transfer to a bowl and spread it out to cool. Step 4

Sprinkle the eggs and add them to the air-cooled batter in batches. The eggs vary in size, and at the same time, the water will evaporate when they are mixed before, so the eggs cannot be measured by quantity. Sprinkle two eggs first, add them to the batter in batches, stir evenly every time, and add them according to the situation.

My egg pieces are small, and the batter is relatively dry before, so the added egg liquid is relatively more. After each digestion and absorption, add the egg liquid little by little until the scraper can be pulled out in an inverted triangle shape. Step 5

Put the batter into the paper pasting nozzle, and use the nozzle with any shape of new size to squeeze a circle slightly larger than Baota sugar, and lift the diagonal area vertically. Puffpeng's volume is about three times as large as it is now, so you can predict the size you want. I am making snacks for children and preparing them in advance to be the size of a chestnut kernel. Step 6

preheat the electric oven in advance, bake at 2 degrees for 15 minutes, then bake at 18 degrees for another 1 minutes, without turning on the electric oven halfway. The duration used here is my standard value. Baking at 2 degrees is the temperature at which puffs grow. You can observe the end point of puffs rising again, and it is not easy to continue to grow.

then, the temperature can be lowered. The baking at 18℃ is the whole process of making the puffs have brittle shells and coloring, and the duration can be selected according to the coloring level. Baked puffs can be eaten hot or cold. I made them like chestnuts this time, and they were super delicious with toffee Fuqing chestnut sauce.