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? The following is a complete list of practices of puffs with Xiaobian.
Method one
Instruments
Low flour 50 grams, two eggs, 40 grams of butter.
Method
1, prepare all the ingredients.
2, put the water, butter, sugar, salt in a saucepan and bring to a boil, the pan 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 can be golden brown.
Practice two
Information
100 grams of gluten flour, 160 grams of water, 80 grams of butter, sugar 1 tsp, salt 1/2 tsp, 3 eggs.
Methods
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, keep stirring until all the flour and water are blended together, not sticking to the pan, and then turn off the heat, 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 to a point where it's not too hot (the temperature is around 60-65 degrees Celsius), it's 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 of shaping the puff pastry, is to use a small spoon to scoop up the puff pastry dough and place it on a baking sheet (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, puff completely cooled, in the bottom with a finger dig a hole, with a small round hole of the laminating nozzle inserted, in the inside of the filling can be eaten.