Chinese Food
Zero failure crisp cream puff
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Thank you for liking my recipe, you can make 32 puffs with a diameter of 5cm, because in the message area, you can see that the partners who follow me say that the puffs have not risen, the puffs have not risen, or the puffs have not collapsed after being put out of the oven and other problems. On April 12, 2020, I edited the precautions and corresponding solutions for the above problems again. Please take a few minutes to look at them carefully before opening them to avoid failure I hope that this case can help you here. Thank you very much, Mr. douyou. - = = haollee baking art = = the following solutions. I quote the language of the predecessors. If there is infringement, please cancel it by private letter. 1. Possible reasons for the failure of puffs to grow - solutions for too thin or too thick batters - adjustment of appropriate viscosity batters should be inverted triangle. 2. Possible reasons for the collapse of puffs after they are baked - 1. Insufficient baking is the main reason Why? 2. Open the oven door halfway. 3. Don't leave it in the oven directly after baking
Cooking ingredients
Cooking Steps
Step1:Soften the butter until it can be gently pulled apart. Add sifted sugar powder and stir until smoot
Step2:Add the sifted low gluten flour and mix well. The pastry is sticky
Step3:The fresh-keeping bags can be packed into a cylindrical shape (4cm in diameter) and placed in the refrigerator for cold storage and shaping. It's not frozen
Step4:(making puffs now) put milk, butter and sugar in the pan over medium and small heat. During the heating process, keep stirring the milk pan to avoid turning the bottom of the paste to a low heat and keep boiling. Keep stirring for 1 minute and then add the sifted low gluten flour to mix quickly.
Step5:Keep the heat low and continue to stir the dough until it is smooth and delicate until there is a thin layer of skin on the bottom of the pot. Turn off the heat
Step6:Put the dough into another basin, cut it into small pieces, cool it down, add the eggs in several times, depending on the batter stat
Step7:Stir the batter evenly, lift it to the upside down angle, and the batter will be OK
Step8:Mix the batter, mount the flower bag and cut the small mouth (preheat the oven for 200 degrees from the top to the bottom
Step9:The size of batter extruded vertically is about 4cm, the diameter of my baking tray is 32x29, and the size of one plate is 16, so we need to reserve enough space because the puff will expand when baking
Step10:Take out the frozen pastry and cut it into thin slice
Step11:Put a piece of pastry on each batter and put it in the middle and lower layers of the preheated ove
Step12:200 degrees below the fire, 160 degrees below 15 minutes until the puff is fully inflated, then turn to the fire 180 degrees below the fire for 160 degrees and 15 minutes (if the oven does not have a separate fire up and down function can also be 200 degrees preheated to 170 degrees 30 minutes)
Step13:Don't open the oven door halfway. The perfect puff roll out of the po
Step14:Whipped cream and sugar can be whipped to 9 points, not too much. You can put a round flower mounting bag into the flower mounting mouth or use a special flower mounting mouth for puff to put whipped whipped cream into the bottom or side
Step15:The finished product is beautifu
Cooking tips:The key to success is: 1. To make the pastry look beautiful, the butter must be softened completely before adding sugar powder. 1. Refrigerate the pastry in the refrigerator. 2. The puff dough should not be too thin, so when you add the eggs, you should add them in several times to watch the batter state at any time. Finally, lift the batter to an inverted triangle state. 3. The puff dough should be completely scalded to keep enough air at high temperature In the baking process, the steam will form inside the puff to make the puff expand to the desired effect. 4. Observe the puff state at any time in the baking process with different oven performance. Adjust the oven temperature and baking time appropriately. However, the time is not recommended to be less than 25 minutes. 1. It must be close to 200 ℃ to make the puff expand and then lower the temperature. 5. Do not open the oven door during the baking process and not bake completely The cooked puffs will collapse when cold suddenly 6. There are many options for filling than if the cream with sauce or something is sweeter, you can also control the proper amount of refined sugar for cooking
