Chinese Food
Cream puff
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It's said that bread fell in love with cream, but cream fell in love with cake. Bread was dejected. Cream was put into heart. Then there was puff. The French origin of puff is a very magical dessert. Here is a moving story. Of course, it's love. Ha ha. Let's talk about how puff does it. -
Cooking ingredients
Cooking Steps
Step1:Weigh all the butter, water, salt and sugar into a basin. Heat on a low heat until the butter and sugar melt.
Step2:Sift in all the flour at one time. Mix to make a uniform batter.
Step3:Then continue to stir and heat with a small fire. I use a wooden spoon to stir. Until the noodles are all boiled. The dough in the state of not touching the basin as shown in the figure. Do not keep too much water. This is the key to puff expansion. Separate the dough to dissipate heat.
Step4:When the dough is cool to the temperature that is not hot for hands, add the broken whole egg liquid little by little. Add a little and stir it evenly. Observe the state. Add the next time. It can be seen that the dough gradually becomes smooth and delicate.
Step5:The egg liquid is mixed until the wooden spoon is slowly picked up. A 4cm long inverted triangle will be hung below, and it will not slide. If the batter can not be picked up, it means that the egg liquid is not enough. If the batter is picked up quickly, it means that the egg liquid is added too much. It is irreparable. So we should observe the state and add the egg liquid several times.
Step6:Put the flower mounting mouth into the flower mounting bag. Then put the flower mounting bag on the cup. Use a scraper to put the batter into it. I use a medium-sized 8-tooth chrysanthemum mouth.
Step7:I squeeze out round flowers. I squeeze them smaller. The diameter is about 3cm. Send it to the middle layer of the preheated oven. Heat it up to 200 ℃. Heat it down to 150 ℃ and bake it for 12 minutes. The high temperature makes the puff fully expand. Turn it up to 150 ℃. Heat it down to 100 ℃ and bake it for 25 minutes. The surface is scorched yellow and dry. You can come out without water bubbles. You can feel it with your fingers when you come out of the oven. If the surface is hard, it won't shrink again.
Step8:The last step is to squeeze the cream or sauce into the hollow of the puff. You can use a knife to cut and squeeze it in the middle and then cover it. You can also directly punch a hole in the bottom and squeeze it in. It is still intact on the surface.
Step9:Welcome to follo
Cooking tips:1. In the process of scalding the batter, be careful not to retain too much water to make the dough too thin. Otherwise, it will become a very thin batter without adding too much egg liquid. 2. When adding the egg liquid, remember to add it in several times. Stir it evenly and observe the state. If it is not suitable, add it again. Do not dare to add it more than once, it will be irreparable. There are skills in making delicious dishes.
