Chinese Food
Simple puff
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Cooking ingredients
Cooking Steps
Step1:Pour oil, milk, sugar and salt into the pot. Boil over high hea
Step2:Quickly pour in the sifted low powde
Step3:Turn down the heat. Stir the batter until it's cooked with low flour. When cooking batter in a small milk pot, heat and stir until it doesn't stick to the bottom of the pot. Set asid
Step4:Three eggs break u
Step5:Wait until the dough is not hot (about 65 ℃). Pour in a little egg mixture and stir until the dough completely absorbs the egg mixture
Step6:Repeat previous ste
Step7:Until the dough becomes mushy, use spoon or chopsticks to pick up the batter. The batter is inverted triangle. It is about 4cm from the tip to chopsticks, and the batter will not fall down. It doesn't have to be finished. Look at the batter.
Step8:Put the batter into the flower mounting bag (the non flower mounting bag is replaced by the fresh-keeping bag
Step9:On a greased baking tra
Step10:Preheat the oven. Bake it at 210 ℃ for about 1015 minutes. See the puff expanding. Then bake it at 180 ℃ for 2030 minutes. Until the surface is tan
Step11:Let the puff cool thoroughly. Cut the skin with a knife. Squeeze in the whipped cream or mayonnaise to eat
Step12:This is the first time to do it. Answer the phone when the paste is hot in the middle. The paste is not hot. It's too much at one time. It collapses when it's cool.
Cooking tips:1. The batter must be blanched. The blanched starch is easy to gelatinize. The puff will bubble quickly. 2. The dry and wet degree of the batter affects the baking of the puff. The batter is too dry. The puff volume is not large. The batter is too wet. It is not easy to dry. It is not easy to maintain the shape. It is easy to collapse after baking. So when adding egg liquid, add less 3 points at a time. The temperature and time of puff are also very important. First, let the puff expand rapidly at high temperature, and then turn it to a lower temperature for setting. Remember that you can't open the oven door in the middle. 4. When you squeeze the batter, draw a small circle. Leave a hole in the bottom of the puff. The puff is easier to bubble and not easy to collapse. There are skills for cooking.
