Chinese Food
Cream puff (detailed version)
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It's full of happiness. And it's not hard to do it. Many people in cream puff have reported failure. This time, they sent out a detailed version of the recipe. It's all their own experience of slowly finishing. You must carefully read and follow the above steps to make it successful.
Cooking ingredients
Cooking Steps
Step1:Heat the butter, salt, sugar and water in a small pot over low heat. Remember that the sugar is put into a small spoon (stir slowly when heating. Be sure to keep the heat low. Otherwise, the butter hasn't melted completely. The water has already opened
Step2:During heating, slowly add the sifted low gluten flou
Step3:When the butter melts completely and the water begins to boil, add all the flour, mix evenly and turn off the fire. Then the flour with low gluten will be completely scalded
Step4:Continue to stir the batter. Add the broken egg liquid again. Put only a little each time. The egg liquid does not need to be completely added. Pay attention to the observation after fully stirring each time adding the next egg liquid. Stir until the batter is delicate and smooth. As long as you can lift and pull out the long tail, you don't need to add any more
Step5:Then put the batter into the flower mounting bag. Spread the oil paper on the baking tray. Extrude each puff embryo. There must be a distance between the puffs. Otherwise, they will expand and stick together. When they are squeezed, the distance between them is one centimeter from the baking tray, and then they start to squeeze. Besides, they can press the small sharp corner on the top of the puff. Only in this way can the roasted puffs be more round and beautiful
Step6:Preheat the oven in advance. Put the puffs in the middle of the oven. 190 ℃ for 25 minutes. Each oven has a different temper. So when you bake them for 20 minutes, you should observe them. At this time, the puffs start to expand greatly. When they are colored, they will be out of the pot. Don't burn them
Step7:Use the time to bake the puff skin to make the cream filling. Add the light cream to the back 15g of white sugar and beat with the eggbeater until the lines are clear. Just hold still
Step8:The cream is put into the flower mounting bag. Just squeeze it into the puff skin
Step9:It's finished. It's delicious
Cooking tips:1. The eggs should be kept at normal temperature. Otherwise, the batter will be cold. And the flour with low gluten must be sifted. 2. Add the liquid egg. Don't use the electric one. It will be more stable if you stir it by hand. And remember what I said. The liquid egg doesn't have to be put all the time. But you should slowly put it a little at a time and fully mix it to observe. If it's very thin after adding, it depends on which step is wrong. This process is very tired Oh. There are skills to stick to cooking.
