Chinese Food
Puff with crisp skin
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Puff's approach seems simple. There are few steps. But there are more precautions. This is my experience in failure. I wish you success.. The recipe of the pastry can be different from person to person.
Cooking ingredients
Cooking Steps
Step1:The auxiliary material is the material for making crisp skin. It needs to be prepared in advance. Beat butter and sugar evenly. Add sifted flour and egg mixture and mix well. Put it into a flower mounting bag. Refrigerate it for 20 minutes and take it out.
Step2:Puff's material is ready.
Step3:Put water, salt, sugar and butter together in the pot. Heat over medium heat and stir slightly.
Step4:When boiling, turn down the heat and pour in all flour at once. Stir quickly with a wooden spoon. Mix the flour and water completely.
Step5:Stir until the flour is all mixed with water. Do not stick to the pot. Then turn off the fire.
Step6:Beat the batter with an electric beater for 23 minutes to cool down the batter until it is not too hot. Then add the eggs. Add a small amount of eggs first. Stir until the batter absorbs all the eggs. Add again.
Step7:See that the batter absorbs the egg completely. Pick up the batter with chopsticks. The batter is in an inverted triangle shape. The degree of the sharp corner to the bottom is about 4cm, and it will not slide. This degree means OK.
Step8:Put the 1cm round flower mounting mouth into the flower mounting bag. Then pour the batter into the flower mounting bag. Extrude the circle with a diameter of about 5cm.
Step9:Cut a small hole in the frozen pastry stuffing and squeeze it on the puff in a circle.
Step10:Preheat oven. 180 degrees. Middle layer. Bake for about 25 minutes.
Step11:The color turns golden. At the same time, the water on the surface of the puff evaporates completely. You can't see any small bubbles emerging.
Step12:The prepared puff is hollow. You can milk it with cream or casda sauce. But it's delicious.
Step13:Another - cream sauce - beat 150 grams of light cream and 15 grams of sugar into a very loose and smooth state with an egg beater. Cool the puff after it comes out of the oven. Squeeze the whipped light cream into the puff with a flower mounting bag. Casda sauce - it will be sent after research, because I haven't done it yet.
Cooking tips:1. The best way to squeeze puffs is to set the position with your hands. Keep squeezing down. Squeeze up to a certain size. Just pull up. Don't squeeze in circles. The baked puffs are not good-looking and have gaps. 2. Milk can be used instead of water. 3. The temperature of my oven is on the high side. So when we bake, we can adjust it to 200 ℃. 4. During the baking process, avoid opening the oven or taking out the puffs. The air temperature outside is far lower than the temperature inside the oven. There will be heat expansion and cold contraction. Therefore, the puffs that have not been fully baked will collapse if they are taken out at this time. It will not help to put them into the oven again. 5. Freeze the pastry for 20 minutes and remember to take it out. Otherwise, it will be hard to squeeze it out. 6. The pastry filling should not be added too much, because it is squeezed on the puff. It has a certain weight. If it is too much, it will also cause the puff to collapse. There are skills in making delicious dishes.
