Chinese Food
Cream puff
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I like to eat puffs, cream cakes and other things very much. So the holiday is boring. I want to try a lot of things I can do. I didn't expect it to be super cool, super simple. Novice Xiaobai, do it with me. I will not let you down.
Cooking ingredients
Cooking Steps
Step1:Make pastry. Soften butter at room temperature or microwave for 30 seconds. Mix well with sugar. Sift in low gluten flour and mix well (do not over mix. Even)
Step2:Shape into a column with plastic wrap. Refrigerate for 12 hours.
Step3:Add salt, sugar and butter to the water. Heat the mixture over low heat. Bring to a boil. Turn off the heat. Sift in the flour with low gluten. Mix well.
Step4:Continue to turn on the small fire, continue to stir, steam and dry the water, turn off the fire and cool. I heated it for about seven minutes
Step5:Beat 4 eggs. Mix them into egg liquid (not all of them may be used up). Add the egg liquid into the cold dough in several times. Each time about half of the amount of egg liquid. Stir evenly. Let the dough fully absorb the egg liquid. Then continue to add the egg liquid. Add egg liquid according to the dough situation. When I add about three and a half egg liquid, the dough will become viscous and fluid.
Step6:The dough on the mixing shovel can be in the shape of a picture or inverted triangle. Put it into a flower mounting bag or plastic bag (angle cutting). It can be a little thinner. This one is self-control. But it must be viscous
Step7:I forgot to take photos at this step. Squeeze the spiral shape of the puff on the baking plate. Then take out the frozen material of the crisp skin. Cut it into 0.5cm thick slices and put it on the top of the puff body. Preheat the oven at 180 ℃ for 1015 minutes. Bake in the oven for 27 minutes. Never open the oven during the baking process. Otherwise, it will retract. (the time depends on the oven. My oven is 32L. It's baked for 30 minutes and pasted for 27 minutes.)
Step8:Whipped cream. Sugar added three times. It's better to refrigerate the batter and bowl for a while. Whisk cream at low speed until it bubbles. Add 1 / 3 sugar. Continue to beat at high speed until textured. Stir bar feels blocked. Add sugar a second time. Continue to beat until creamy. Add sugar a third time. Continue to whisk at low speed until the cream on the batter is triangular and does not drip. The amount of cream is decided by myself. My family has less than 200ml of light cream. The amount of sugar is usually 100ml of cream, 10g of sugar. 10-1.
Step9:I asked my mother to hit it. I didn't notice that it was over hit. But it didn't affect me.
Step10:Squeeze cream into a floral or plastic bag. Squeeze into a coo
Step11:
Step12:
Cooking tips:What I made was two pots. 20 big puffs. You can increase or decrease the materials in proportion. There are skills in making delicious dishes.
