Chinese Food
Cream puff
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Make your own desserts. The steps can be simplified as much as possible. The ones with less oil can also be reduced as much as possible. This puff is already a reduced oil version. So please do not arbitrarily cut the material ratio. Notice is at the end of the article. I will try to write out what I need to pay attention to. Friends who want to learn to do it must pay attention to it. -
Cooking ingredients
Cooking Steps
Step1:Prepare a container. Beat 23 grams of eggs. Sti
Step2:Put milk, butter, salt and sugar in the pot. Heat over medium low heat and mix well
Step3:Pour in low gluten flour after boilin
Step4:Stir and stir constantly. Scald the flou
Step5:Take out the batter, cool it, add in the egg liquid several times, and mix evenl
Step6:Finally mix it into the shape as shown in the picture
Step7:Put the batter in the mounting bag. Squeeze it on the baking tray. Leave more space
Step8:Put it in the middle layer of the preheated oven. Heat it up and down. 190 degrees. Bake for about 20 minutes. Pay attention to the baking in the middle. Adjust the temperature and time properly. But don't open the oven in the middle to avoid the collapse of the puff.
Step9:While puff is in the oven, beat out the cream sandwich. Light cream with suga
Step10:High speed to clear patter
Step11:When the roasted puff is cool, pour in the cream and it's done
Step12:It's delicious and delicious. You can buy it from outside.
Cooking tips:1. The amount of eggs depends on the size. You can beat two eggs first. If not enough, add them again. The dry humidity after mixing with the batter is as shown in the picture in step 6. 2. Milk can be changed into equal amount of water. Butter can also be changed into vegetable oil. But the dosage should be reduced by 10 grams. It is not recommended to change it. The flavor made with butter is more fragrant. Other food materials should not be changed. 3. In step 4, make sure to heat the noodles well. If you are afraid of paste, you can fry them over low heat for a while. If not, they will not rise. 4. Stop the tube when baking. Never open the oven. Just look outside the oven. The actual temperature of the oven is generally different from the displayed temperature. It needs to be adjusted according to the actual situation. Adjust the high temperature before coloring. Adjust the low temperature when the color is dark. Extend the time a little. 5. If it comes out of the oven, it will shrink back. Generally, it's because the inside of the puff is not baked yet. It's still wet. The remedy is to return to the oven immediately. If it's burnt There's no help~
