1, when making puffs, be sure to scald the flour. Scalded starch undergoes dextrinization and can absorb more water. At the same time, the pasted starch has the property of wrapping around the air, and when baking, the moisture in the dough becomes water vapor, creating a stronger vapor pressure, which holds the crust together to form a bulging puff.

2. When making puff pastry dough, you must not add the egg to the batter all at once, often because the flour has different levels of water absorption and pasting, and requires different amounts of egg. The egg should be added in stages until the puff dough reaches a perfect level of wet and dry, that is, the puff dough with a wooden spoon to pick up the batter, the batter is inverted triangular shape, the tip of the tip from the bottom of the 4cm or so, and can maintain the shape will not drip.

3. Spraying the puff pastry with a little water before baking makes the batter swell better. Because after you put it in the oven, the surface will start to dry out at the earliest, and then it will start to expand as the temperature rises inside, so it won't be easy to puff it up if the skin on the outside is too dry and hard, so wetting the surface first will keep it from drying out too quickly, and applying an egg wash will have the same effect.

4, puff baking temperature and time is also very critical. Bake at a high temperature of 200-220 degrees at first, so that the water vapor inside the puff quickly burst out and make the puff dough expand. After the puffs are swollen and shaped, you can use 180 degrees to dry out the water in the puffs, so that the puffs won't collapse when they come out of the oven. As for whether the shape can be seen on the surface of the puffs whether the bubbles, until after the bubbles no longer indicate that the shape has been roughly, and then continue to bake until the skin is golden and crispy on the foolproof.

5. During the baking process, the puffs must not be opened before they are shaped, because the puffs will collapse if the temperature plummets. You can observe through the oven door glass, the surface of the batter is no longer small bubbles, it is baked.

6. It's best to fill the puffs as they are, as this will affect the crispiness of the outer skin. If you can't finish the puffs, put them in a bag and freeze them in the refrigerator. When you want to eat them, take them out and bake them for 5-6 minutes to make the skin crispy again.

Tips for making puff pastry

1, should I use high-gluten flour or low-gluten flour to make puff pastry?

Whether high-gluten, low-gluten or medium-gluten flour can make puffs. However, low gluten flour has a high starch content, and theoretically absorbs more water after pasting, and has more power to expand, so the puffs made under the same conditions will expand more. Of course, sometimes this difference is not so easy to feel.

2. Does the use of butter or salad oil affect the finished product of the puffs?

Of course it does. Puffs made with salad oil have a thinner crust, but they also tend to be softer. Puffs made with butter have a firmer, more intact crust and a better shape, as well as a better flavor.

3. There is a saying that the puffs must be cooled in the oven before they can be taken out after baking, is this true?

Not so. Many people think that the puffs must be cooled in the oven before they are removed in order to prevent them from collapsing. However, as long as the puffs are baked in place, they will not collapse when you take them out of the oven. On the contrary, if the puffs must be cooled in the oven before removing them to prevent them from collapsing, it precisely means that the puffs are not baked properly. Moreover, this also greatly extends the occupancy time of the oven, affecting the efficiency.

4. What is the role of the eggs in the puffs?

Eggs have a big impact on the quality of the puffs. The more eggs there are in the recipe, the firmer the puffs will be and the more crispy they will taste. If you reduce the amount of eggs, you will have to increase the amount of water in order to keep the puff batter dry and moist, which will result in a softer puff with a softer crust that will collapse easily.

There is a saying that the puffs puff up because of the egg. If you read the above analysis you should already know that this statement is not true. The driving force behind the puff's expansion should ultimately be counted as moisture.

5. Why do you have to add the eggs to the puffs at your own discretion, and why can't you give a ration like other pastry recipes?

Because when we boil the water, when we stir the batter, the amount of water evaporated is not consistent because of the inconsistency of the heat and time. Also, different flours are inconsistent in their water absorption and therefore affect the amount of eggs used. The same portion of eggs may not produce the same wet or dry batter for each person, so you must rely on discretionary additions to make the batter optimally wet or dry.

6. How to store puff pastry?

Baked puffs, if not eaten immediately, can be stored in a plastic bag in the refrigerator for about 1 week. Before eating, take them out of the refrigerator and bake them in the oven at 180 degrees for 3-5 minutes to re-bake the skin until crispy.

7. What is the filling used in the puffs?

Based on your own preferences to play it. The most common are custard, whipped cream, and chocolate sauce.

How to Make Cream Puffs

(1) Whipped Cream Puffs

A puff is a type of Western dessert puff. The fluffy, porous cream crust is wrapped in cream, chocolate and even ice cream. Commercially available puffs are soft and fluffy, but in fact fresh puffs should be slightly crispy, with a slightly hard skin, and the skin will soften only after overnight. Fill them with your favorite filling and this very sweet little treat is ready.

1, prepare the required ingredients.

2. Add the milk, salt and softened butter to a saucepan and bring to a full boil, then turn off the heat.

3. Sift in 60g of low gluten flour.

4: Mix evenly with a wooden spoon to form a dough.

5: Turn the heat on again, over medium heat, stirring constantly, until a thin film of batter appears on the bottom of the pan, then turn off the heat.

6: Remove to a mixing bowl, reduce heat to hot but not scalding, and pour in the egg mixture in 4 batches.

7: Mix well each time, then add the next egg mixture.

8. When the batter is smooth and glossy, it will take on the shape of an inverted triangle when scooped up and dropped.

9. Put the batter into a piping bag.

10: Line a baking sheet with parchment paper and squeeze a 4-cm-diameter puff pastry into the batter.

11: Preheat oven to 190-200 degrees Celsius and bake for 30-35 minutes or until puffs are golden brown and puffy, turn off the heat and simmer for 5 minutes, then remove from the oven and allow to cool.

12. Whip the light cream with sugar in ice water.

13: Put the cream into a piping bag and squeeze the cream from the bottom of the puffs.

14: Or cut the puffs horizontally in the center and squeeze in the cream.

Tips:

Bake the puffs at the right temperature, too high and they will ripen early, too low is not good for expansion. Don't open the lid of the oven when baking, otherwise it will affect the expansion of the puffs.

(2) Ice cream puffs

1, water, salt, butter (or salad oil) together in a pot, heating over medium heat and stirring slightly, so that the fat is evenly distributed.

2: When it comes to a boil, turn down the heat and pour in all the flour at once. Stir quickly with a wooden spoon so that the flour and water are completely mixed together. Be sure to stir quickly.

3. Stir until all the flour and water come together and don't stick to the pan, then turn off the heat.

4. Then take the pan off the stove (the flour will be burned).

5: Stir the batter with chopsticks to dissipate the heat. When the batter has cooled down to a point where it's not too hot (the temperature is around 60°C to 65°C), it's time to add the large third of the egg mixture. Add a small amount of the egg mixture first, mixing completely until the batter has absorbed all the egg, then add the next addition. It is important to note that you don't necessarily need to add all of the eggs in the recipe; the batter will become increasingly moist and smooth after the eggs are added.

6. Use chopsticks to pick up the batter, which is triangular in shape, with a length of about 4cm from the tip to the bottom, and won't slide down. This degree means ok, no need to continue to add 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 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. You can also use a daisy-shaped spout to squeeze the batter onto the baking sheet. This will give the puffs a patterned surface.

9: Transfer the baking sheet to a preheated 210°C oven and bake for 10 to 15 minutes. Once the puffs are puffed up, lower the temperature to 180°C and continue baking for 20 to 30 minutes until the tops are browned and ready to be removed from the oven. Be sure to bake in place, otherwise 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 into the laminating nozzle, and punch the filling inside.

The above is what I share today, I hope it can help you.