Chinese Food
Puff
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Cooking ingredients
Cooking Steps
Step1:The butter softened at room temperature is diced. Add water, a spoon of sugar and a little salt.
Step2:Boil in low heat. Stir while cooking. When the butter is all melted, turn to medium heat and boil until boiling, and then leave the fire immediately.
Step3:Pour in the sifted low gluten flour.
Step4:Stir well. The batter feels very loose. You can set the oven to 180 degrees.
Step5:After the batter is well mixed, heat it over a small fire again. Stir while heating. Until there is a layer of film at the bottom of the pot. The dough becomes textured. It can form a group and leave the fire.
Step6:Break up the two eggs. Add them to the dough in several times. Stir while adding.
Step7:Until the batter is scooped up with a wooden spoon, it can drip slowly and form an inverted triangle with smooth edges on the wooden spoon.
Step8:Prepare a mounting bag. Here's a good way to use batter to mount a painting bag - prepare a cup. Put the mounting bag in the cup. Turn out the opening of the bag and cover the whole mounting bag on the mouth of the cup. Then put the batter in. Put it on and take the decoration bag out of the cup. In this way, the batter can be easily put into the decoration bag.
Step9:Cut a 1cm wide hole in the front of the pasted decoration bag.
Step10:Spread high-temperature oilcloth on the baking tray. Extrude the oilcloth with a mounting bag with a diameter of about 3.5cm Make sure there is enough space between the dough. Put into a 180 degree preheated oven. Bake for about 30 minutes in the middle layer. Remember that it's best not to open the oven door in the middle of baking. After baking, keep it in the oven. Wait until the puff is a little cool before taking it out. After the puff is cooled completely, cut the top third of the distance between the puff and the top. Or dig a hole in the bottom of the puff. Use the flower mounting bag to squeeze the whipped cream or custard sauce (the following specific method) into the puff.
Cooking tips:A. the batter will expand when heated, so there should be enough space between the small round batters squeezed on the baking tray. If you love the shape of puff, you need to adjust the shape of the batter. After dipping with your fingers, you should adjust the shape of the regular circle. B. If you want to make the procedure easier, you can also use a spoon to hold the batter and put it in the baking tray after the batter is finished. Then use your fingers dipped in cold water to adjust the shape of the batter. C. Do not open the oven door after the batter is put into the oven. Because the inside of the oven is hot convection. The cold air will make the puff unable to expand. If you want to cover the tin paper because the color is too deep, you must also move very quickly. D. Egg white is used to adjust the thickness of batter, so it is not necessary to add it all. Add a little bit of egg liquid. Adjust the batter to the right thickness. I used two ordinary sized eggs. At last, there was a little bit of liquid left.
