Puff is a very common food in our daily life, puff is actually a delicious dessert originating in Italy, and then gradually introduced into our country, puff is a dessert, pastry. Sweet and savory, both nutritious and delicious, puffs have always been loved by the people, then how to do puffs? What are the practices of puffs? Here is a look at the practice of puffs Daquan it.

Method one

Ingredients

Low flour 50 grams, two eggs, 40 grams of butter.

Methods

1.Prepare all the ingredients.

2, put the water, butter, sugar, salt in a milk pot to boil, the pot does not leave the fire.

3, pour in the low flour, stir quickly until the dough does not stick to the pan that is hot, the pan off the heat.

4, pour in the beaten eggs in small batches.

5. Stir until the batter forms an inverted triangle when picked up by chopsticks, without dripping.

6: Put into a laminating bag and squeeze onto the tin.

7. I was so excited when I was squeezing the flowers, it was so cute and it made me feel so good. It's a little bit sticky, so dip your hand in some water and tidy it up a little bit.

8, preheated oven 210 degrees bake 10 minutes or so puffs rise, turn 180 degrees bake 20 minutes or so until the puffs are golden.

Practice 2

Information

100 grams of low gluten flour, 160 grams of water, 80 grams of butter, 1 tsp of sugar, 1/2 tsp of salt, 3 eggs.

How to do it

1. Put the water, salt, sugar and butter (or salad oil) together in a saucepan. Heat over medium heat and stir slightly to distribute the fat evenly. When it comes to a boil, turn down the heat and pour in all the flour at once.

2. Stir quickly with a wooden spoon to mix the flour and water together completely (to make a small amount you can just hold four chopsticks together and stir). Be sure to stir quickly.

3. Stir until all the flour and water are blended together and do not stick to the pan, then turn off the heat and you can remove the pan from the stove. (At this point the flour is all cooked).

4. Stir the batter with chopsticks to dissipate the heat. When the batter has cooled down to a point where it is not too hot (the temperature is around 60-65 degrees Celsius), it is time to add the eggs. Add a small amount of egg first, mixing completely until the batter has absorbed all the egg, then add the next addition.

5. At this point, it is important to note that you don't necessarily need to add all the eggs in the recipe, as the batter will become more and more moist and creamy with the addition of the eggs.

6. Use chopsticks to pick up the batter, which is in the shape of an inverted triangle, with the sharp corners to the bottom of the degree of about 4cm, and will not slide down. This degree means OK. No need to add more eggs.

7, the most hassle-free way to shape the puff pastry, is to use a small spoon to scoop up the puff pastry dough and place it on the baking sheet (the baking sheet is lined with tinfoil). Keep a distance between each dough ball so that they don't touch each other when they expand.

8. Alternatively, you can use a daisy-shaped spout to squeeze the batter onto the baking sheet. This way the puffs are baked with a patterned surface.

9: Transfer the baking sheet to a preheated 210-degree oven. Bake for 10-15 minutes. Once the puffs are puffed up, lower the temperature to 180 degrees and continue baking for 20-30 minutes until the tops are browned and ready to be removed from the oven. Be sure to bake in place or the puffs will collapse when they come out of the oven. Remember not to open the oven door in the middle of baking.

10: After the puffs have cooled completely, dig a hole in the bottom with your finger, insert a small round hole with a laminating nozzle, and punch the filling inside.

Practice 3

Ingredients

Flour 60g, 2 eggs, 50g butter, 1g salt, 100ml milk.

Steps

1. Soften butter at room temperature. Put it into a milk pan with milk and salt.

2. Heat until boiling and turn off the heat immediately.

3. Sift in the flour and stir well.

4. Continue to turn on the heat on low, stirring constantly, until a film appears on the bottom of the pan, turn off the heat.

5. Beat two eggs.

6. Let it cool until it is not hot, then beat the two eggs and add them to the batter in four batches, mixing well each time before adding the next.

7. Mix the batter. When scooped up is will present the shape of an inverted triangle can be.

8. Put the batter into a piping bag.

9. Baking pan lined with greaseproof paper, squeeze out the batter of uniform size.

10. Preheat the oven at 200 degrees, put the baking sheet, the middle layer.

11. Bake at 200 degrees for 10 minutes, then at 190 degrees for 20-25 minutes. Bake at 200 degrees for 10 minutes, then at 190 degrees for 20-25 minutes, until the top of the puffs are golden brown and the puffs are puffy and straight.

12. Turn off the heat and continue to simmer for 5 minutes, then remove from the oven and allow to cool.

Method 4

Ingredients

60g flour, 50g unsalted butter, 1/2 cup water, 1/4 tsp salt, 1 tsp granulated sugar, 2 eggs, 40g flour, 50g granulated sugar, 4 egg yolks, 1 cup milk, 1 cup cream flavoring, 1/2 cup whipping cream. 1/2 cup.

Directions

1. Set the oven to 200 degrees Celsius. Preheat.

2. Sift the flour for both the shell and the cream for the filling 2 times each and set aside.

3. Heat the butter and water, salt and sugar in a saucepan and stir with a whisk. When all the butter is melted, turn down the heat and add the flour.

4. Stir vigorously for about 5 minutes or so, turn off the heat when a thin film appears on the bottom of the pan.

5. While the pan is still hot, add 1/3 of the beaten eggs, stirring quickly with a whisk to combine, then add all the remaining egg mixture to the pan and stir well.

6. Stir the mixture until it forms a paste as shown in the picture, then put it into a piping bag and squeeze it into a ball on a baking sheet lined with parchment paper.

7. Dip your fingers in water and smooth out the tips. Then use a sprayer to mist all the surfaces with an even layer of water.

8. Bake in the oven at 200 degrees for 20 minutes and then at 160 degrees for 15 minutes. Remove from the oven and leave to cool.

9. In a saucepan, combine the butter, sugar, egg yolks and 2 tablespoons of the milk with a whisk and add the remaining milk and cream flavoring.

10. Heat over medium heat, stirring constantly, until a thick paste forms.

11. While still hot, stir vigorously to coat. Then put a towel of cold water on the bottom of the pan, add the whipped cream to the pan in several batches, and stir quickly to form a smooth, creamy consistency.

12. Put the cream into a container, cover with plastic wrap and leave to cool.

13. Finally, put the filling cream into a laminating tape with a 1.5cm caliber laminating head. Cut open the shell with a knife and fill it with cream.

Conclusion: The above is summarized for you, through the above you know how to do puffs it. Puff is a Western-style dessert originating from Italy. The fluffy and porous cream crust is wrapped in cream, chocolate and even ice cream. Puffs eat up outside hot inside cold, outside crispy inside smooth, excellent flavor.