Chinese Food
Sweet and salty cheese puff, a popular dessert at Christmas
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The sweet puffs eat more - for another taste, add some salt. It's the salty and sweet taste. I think I had a kind of salty and sweet cream when I was a child. It also has a little bit of sugar taste - it can be said that it is the most expected dessert at that time. But now I think about it carefully. I feel that the taste of the sugar may be that the shop didn't have time to pass it evenly. Or the fine sugar at that time was not as popular as the coarse-grained sugar, ha ha ha ha ha. And the mouth was full of butter. It could be said that it was just butter and sugar to pass the flower mounting. But. The salty and sweet taste is the finishing touch in the deep memory. To avoid being too greasy. I replaced the puff with cream cheese. The taste will be soft and rich. I also added some black pepper to increase the texture. It's a surprise to eat one at a time. -
Cooking ingredients
Cooking Steps
Step1:[making puffs] prepare 2 things first, or you will be in a hurry later. Sift the flour. Weigh the eggs and break them up. Note that eggs don't need to be poured into the batter at that time. Preheat the oven 200 degrees.
Step2:Heat butter, milk / water, sugar salt, grind some black pepper and bring to a boil. Off fir
Step3:The pot is off the fire. Immediately pour in the sifted flour. Stir it quickly. It's boiling flour. Mix until the flour is absorbed. It will still be a little wet. So continue to heat and evaporate some water.
Step4:Add the egg mixture 23 times. Mix well every time. Don't put all the egg in. There will be a little left. It doesn't matter. It's useful later. Mainly depends on the state of batter. It's an upside down triangle.
Step5:Spray water on the flat baking tray with silicone paper or oilcloth. Use the round hole mounting mouth of makaron to extrude a small cute one about 23cm in size. After baking, it will expand to 34cm. Each little cute is about 3cm apart. Otherwise, when it expands, it will all stick together. Brush with a thin layer of egg liquid. If the taste is heavy, grind some black pepper.
Step6:Put it in the preheated oven. Continue baking at 200 ℃ for 10 minutes. then. They expand. Turn 180 degrees for 20 minutes. (if it's colored, cool it down again. Bake for a long time, because the moisture in the puff will evaporate basically.) if it's cooled, the puff will shrink in it. Just heat up. Up a little bit more cooling. Don't overdo it. It's chocolate.
Step7:[making cheese stuffing] soften cream cheese. If it's too cold, microwave it for 1020 seconds and heat it slowly. A smooth mix - in fact, a soft mix is very smooth. +Sugar, salt, black pepper. Mix well.
Step8:Whipped cream and sugar. It's enough to have a little texture. If it's beaten, the stuffing will be too hard and not delicious. Have a sense of flow. Add cream cheese twice. Mix wel
Step9:Mix smoothly, evenly and gently. Otherwise the cream will effervesce. Then you can taste it. It's salty and sweet. It's a little spicy with black pepper. If it's not enough, continue + seasoning. Mount flower bag for standby.
Step10:[start combination] soak with chopstick
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Cooking tips:1. Medium gluten flour is ordinary flour. If not, it can be mixed with high flour + low flour 1-1. 2、 Do not open the oven during the baking process... 3. Spray paper on the baking tray to keep the paper close to the baking tray. It will not run when the batter is squeezed. 4. Puffs must be eaten at once. Otherwise, it will last for a long time. The puff is wet. If it's soft, it's not the taste. There are skills in making delicious dishes.
