Chinese Food
Puff ~ self made hollow puff skin
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I love to eat puffs. But none of the puffs I bought were just made. So the taste is much worse. So I searched the Internet and made it myself. It was a success. I felt very successful.
Cooking ingredients
Cooking Steps
Step1:Put butter, sugar, salt and water into the pot and bring to a boil.
Step2:Boiling state.
Step3:Turn down the heat. Add the sifted flour. Turn off the heat until the flour is fully cooked.
Step4:Let it cool and add the egg mixture.
Step5:If you add the egg liquid to this level, you don't need to add it. It doesn't have to be done. It depends on the situation.
Step6:I used a chrysanthemum beak. It's better to be a little bigger. It's so hollow. There's more cream to squeeze in.
Step7:Baked. Bake at 210 ℃ for 1015 minutes. After expansion molding, bake at 180 ℃ for 2025 minutes. The specific time depends on the size of your mounting.
Step8:Let it dry for a while. Use chopsticks to poke holes in the bottom. Use a mounting bag to pour cream. I took the picture with the filter changed.
Step9:Take a bite of cream. It's delicious.
Cooking tips:Be sure to change the temperature when baking. There are skills in making delicious dishes.
