Chinese Food
Super simple puff
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You know what? The puff can be made in two steps. Stir it up and put it in the oven. You can become a fat man by yourself. I didn't expect that it looks so difficult. There's no technical content. What are you waiting for? Hurry to learn.
Cooking ingredients
Cooking Steps
Step1:The whole family of the pastry part. The first step is to make the pastr
Step2:Butter softens at room temperature. Pour sugar and low gluten flour into butter (I like to slice the butter. It's easier to mix
Step3:Rub and grasp with your hands (it is recommended to wear gloves.) Knead into a doug
Step4:Take a piece of oiled paper (it's OK to use a fresh-keeping bag without oiled paper) and fold it in half. Put the dough in i
Step5:Use a rolling pin to make a square. Remember not to roll too thick. (about the thickness between one coin and two coins) for the convenience of back division, I rolled it out into a regular rectangle. You can do as you like. Roll it out and put it in the refrigerator for freezing. Wait for the freezing time, we will make puff batter firs
Step6:The family portrait of puff batte
Step7:Heat up. Pour 100g water, 5g sugar, 2G salt and 50g butter in turn. Wait for boilin
Step8:At this time, sift 70g of low gluten flour for us
Step9:Turn off the heat after boiling. Immediately pour in the sifted low gluten flour and mix it constantly
Step10:Stir until there is no dry powder. Put it into a bowl / basin and spread it out for heat dissipatio
Step11:Try it by hand. When the dough is slightly hot, we can go to the next step
Step12:The egg liquid is added to the dough several times. Before each addition, the egg liquid must wait until it is fully absorbed by the dough before adding the next egg liquid. It's hard to mix the egg liquid and the dough. You can use the Z-shaped method to mix it. It's a lot easier (note - the egg liquid here may not be all used up. Different flour has different water absorption. So pay attention here. Be sure to operate according to what I say
Step13:Lift the chopstick batter to form a triangle on the chopsticks. If it doesn't fall off, it means that it's well stirred
Step14:Make a mistake demonstration for you. Lift chopsticks. Flour slips. This situation is that the egg liquid is added too much. So why do you need to add it a little bit? It's afraid of this situation. The batter is too thin. Puff can't be shaped. If you accidentally add too much, don't panic. Just sift a little low gluten flour in
Step15:After the batter is mixed, it is put into the mounting bag. The baking tray is paved with oil paper. Squeeze the batter up. Pay attention to leave a gap. The size is determined by yourself
Step16:At this time, you can take out the frozen pastry. Divide the corresponding number of pastry according to the number of your puffs. Cove
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Cooking tips:1. The step of adding egg liquid to dough is really crucial. Please read the above steps carefully. The success of puff is the key. 2. It's still the problem of adding egg liquid to the dough. Make sure to stir in Z-shape when stirring. It's too hard to circle. If you don't believe me, try it. Haha 3. Pay attention to the baking time. It doesn't matter if the dough in front doesn't rise. As long as your dough is not too thin. According to my time and my temperature, make sure your puff can climb high. There are skills in making delicious dishes.
