Egg Yolk Part: Egg Yolk 150g

Fine Sugar 20g

Milk 90g

Coloring Oil 90g

Low Gluten Flour 130g

White Egg Whites Part: Egg Whites 300g

Powder of tartar 3g

Fine sugar 100g

Salt 4g

Making steps:

1, put the milk, salad oil in a bowl and stir until emulsified and mixed well;

2, add the sugar, stirring so that the sugar dissolves;

3, will be sifted after the flour to join, quickly stirred until no dry powder;

4, the egg yolks to add, mixed well;

4 Add the egg yolks and mix well to make an egg yolk paste;

5. Add the egg whites, cream of tartar, salt, and 1/3 of the fine sugar to the mixing bowl;

6. Mix well on a slow speed, then change to a fast speed and mix to the runners stage, then add 1/3 of the sugar;

7. Continue to mix quickly and beat to the foamy stage, then add the rest of the sugar;

8, Continue to mix, stir until stiff foam stage;

9, take 1/3 of the egg white and yolk paste partially mixed;

10, the yolk paste partially poured into the egg white bucket, from the bottom to the top to mix well, to make a batter;

11, will be the batter into the cake molds, about 7 minutes full, Weijun;

12, will be the Depot built-in oven modulation baking mode 170 degrees, baking 30min

13, out of the oven

Immediately inverted to a cool net;

Puff

Puff (puff) is a Western-style dessert originating in Italy. The fluffy, open-celled creamy pastry is covered with cream or chocolate or even ice cream. It was invented by a chef named Catherine de Medici, who wished that anyone who enjoys puffs will have a good mood for the day!

Raw materials:

Butter 250g, water (milk 500g, sugar 15g, low gluten flour 300g, 400g eggs, salt 4g

Steps:

1, sieve the flour in advance, and prepare the eggs.

2, water, cream together on the fire to boil, so that there is no floating pieces of oil on the surface. 3, add the sifted flour, stir quickly by hand until there is no particles, continuous heating and stirring quickly, until the bottom of the pan has a thin film, turn off the heat.

4: Pour the hot batter into the mixing bowl and mix on medium speed until it reaches 60 degrees.

5. Add the eggs one at a time and mix quickly to combine, so that the batter rises upward into an inverted triangle and flows downward at a slow speed.

6. Put the batter into a piping bag and squeeze it into a greased baking pan.

7, will be squeezed on the baking tray, into the Depp built-in oven, modulation "baking" gear, 195 degrees

bake 20min color golden brown can be.

8. When the puffs are cooled down, fill them with different flavors of fillings.

Deep Tips

1, if the water and oil are not boiled, the flour will not be easy to scald, and the ingredients will not be easy to mix evenly.

2, after the dough is mixed and heated over medium-low heat, the film will soon appear, do not overdo it, or there will be a paste flavor, if the heating is not enough, to make the inside of the puffs will have raw noodles or flat shape.

3, add the egg, the temperature will be too high directly to the egg scalded, resulting in the formation of particles, affecting the expansion of the product into the oven, add too fast will make the dough inhalation is not good, make the batter is thin.

4, squeeze the puffs when the distance between each product and the size of the product is basically the same, it is recommended to use a large teeth mouth squeeze (and cookies basically the same).

5, baking puffs need a very high fire temperature, so the temperature should be raised well in advance, do not open and close the door of the oven after the product into the oven, otherwise the product will have contraction phenomenon.

6, the surface of the golden brown, do not rush to remove, turn off the fire and put in the oven to use the residual temperature to bake a few minutes.

7, the filling can be as you like, whipped cream, do a little Castor sauce or straight on the surface decorated with powdered sugar, chocolate syrup.