salt (puffs) 1g

white sugar (puffs) 2g

eggs (whole eggs, Puff part) 2

butter (puff part) 4g

low-gluten flour (puff part) 6g

milk (puff part) 1g

powdered sugar (pastry part) 12g

butter (pastry part) 3g

low-gluten flour (pastry part) 37g. : 3g butter is cut into small pieces, softened at room temperature

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, added with 12g sugar powder, whisked until it turns white, added with 37g screened low-gluten flour, mixed until there are no powder particles, and agglomerated into dough

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Put the pastry dough into a fresh-keeping bag, set it, and freeze it in the refrigerator for 1 hour

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Puff making part: 1g salt. Small bubbles turn to low heat

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6g low-gluten flour is sieved, then all of it is poured into

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and stirred until there is no dry powder. After the dough is smooth and soft, it is cooled from the fire

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and the temperature is about 6 degrees. Add the broken eggs and add them in two times, which makes it easier to stir evenly

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spatula. Put the batter into a paper-framed bag

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baking tray and spread oil paper. Squeeze the puffs into uniform particles, keeping a distance of

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Cut the frozen pastry into pieces, gently cover it on top of each puff dough

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After preheating in the oven, put the puffs in the oven for 18 degrees for 2 minutes, and the iconic dome of the puffs bulges and shapes. To avoid shrinking

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After the puffs are put out of the oven to cool, squeeze in the cream, and the cream will be beaten to 8 minutes.

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Eating without cream alone is also super delicious, crispy

Tips

1. Cut the butter in the puffs dough into smaller dices, and stir it properly when cooking to make it melt faster.

2. The liquid in the puff dough must be boiled until it is completely boiled, and then turn off the heat or low heat. After turning off the heat, all the low-gluten flour should be poured in the next second, and then it should be stirred immediately. That is to say, turn off the fire-pour the powder-start stirring. Please try to finish these actions within 3 seconds.

3. Eggs used in puff dough should be at room temperature, and if the eggs are too cold, the quality of finished puffs will be affected.

4. Add eggs when the puff dough is too hot, and the eggs will be easily cooked. If the puff batter is too cold, the ability to absorb egg liquid will become worse. So we have to wait until the batter is not hot, but it is still hot, and then add the eggs in stages.

5. After the mixed puff batter is picked up with a wooden spoon, the batter hanging on the wooden spoon presents an inverted triangle shape; Even dripping is very slow. If it has reached this state, even if there is some egg liquid left, we can stop adding it.

6. Please use the prepared puff batter as soon as possible and put it in the oven as soon as possible. If you need to leave it for a while, please cover it with a wet cloth or plastic wrap.

7. The pastry batter just mixed is soft and difficult to form. Frozen pastry dough becomes easier to handle because the butter inside hardens. The amount of dough depends on the size of puffs, and the thickness is about 1-2mm.