Chinese Food
Crispy puff (cocoa flavor)
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Puff is a sweet food from Italy. The puffy and empty cream crust is covered with cream, chocolate and even ice cream. Use water, butter, flour and eggs to make the skin. Crispy outside and smooth inside. Excellent taste. This is my favorite snack. I haven't made it for a long time. I specially made a plate for her when I came back this weekend
Cooking ingredients
Cooking Steps
Step1:The butter softens at room temperature until the fingers press down and there is a dimple like soft stat
Step2:Mix sugar and butter evenl
Step3:Sugar + butter mixed wel
Step4:Sift the flour into the butter in step 3. Press the scraper to mix. Mix the flour and butter well. It can also be operated on the chopping board. Stacking method to the mixing state without dry powde
Step5:Mixed doug
Step6:Spread the plastic wrap. Roll the dough into 0.30 cm thick (preferably 2.53 cm long and wide) and refrigerate it
Step7:Now let's make puff skin, low powder, high powder and cocoa powder
Step8:Milk, water, butter, sugar and salt are all put in stainless steel basi
Step9:Turn the butter into a small fire after medium heat. Pour the sifted powder into the basin and stir it evenly. There is no dry powder when it is completely mixed. It is not sticky to the bottom of the basin. The whole process is very fast. Less than one minute (the whole process is on fire. Do not turn off the fire. Make sure the batter is hot
Step10:Spread out the hot dough until it's not ho
Step11:125g egg liquid break u
Step12:Add the eggs to the dough in several times and stir evenly. Each time, you must mix them completely before adding the next time. In order to save time and effort, I used an electric egg beater. Only one egg beater is enough. (used to use chopsticks or wooden shovels. It's super painful every time.
Step13:The first time I poured half of the eggs. The second time I added a small amount of eggs several times and mixed them evenl
Step14:125g eggs can be added as the case may be. This time I only used 100g egg liquid. It's best to lift the scraper. The batter is in an inverted triangle shape. 4cm triangle shape is the best. It won't drip quickly.
Step15:Put the batter into the flower mounting bag. Cut and squeeze 25cm long strips (you can start preheating the oven). Fire 180, fire 170
Step16:Take out the frozen crispy skin and cut it into the size of puf
Step17:The batter is crispy. Brush the egg liquid on the surface (squeeze the cocoa flavor into a short. Mini stick). The batter picture is missing. It can only be directly covered with crispy pictures
Step18:Sprinkle it with peanut chips. It can be baked in the oven. Heat 180. Lower 170. Upper and middle 30 minutes (remember not to open the oven door during baking. Do not open the oven door.
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Cooking tips:There are several steps to make a puff successful. 1. The liquid must be completely boiled before adding flour. The batter must be completely scalded. Do not turn off the fire after sifting the flour. Stir with a small fire. The blanched flour will gelatinize. It can absorb more water. There is enough water. The baked puffs will be puffed. 2. Add a small amount of eggs to the batter several times. Especially when the last few times, use a scraper to lift the batter and decide whether to add eggs or not according to the state. The batter is thin when there is more egg liquid. The puff is not well formed and collapses. The egg is dry with less batter. Puffs are not good. Generally speaking, the batter is inverted triangle and will not slide. The best distance is 4cm from the scraper. 3. Do not open the oven door when baking. Do not open the oven door. When the batter is heated to high temperature, it will generate steam. Then it will generate cavities. Open the oven door halfway. The change of temperature will affect the Puff's hair. 4. The puff must be baked through for long enough before it comes out
