Chinese Food
Super simple puff and Swan puff
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The freshly baked puff. The outer layer is golden and crisp. The inner layer can be filled with various fillings after baking. The taste is rich. I don't like cream very much. Just eat it directly. The taste and taste are also excellent. By the way, I made some Swan puffs. These are about 60 small puffs with a diameter of 2.5cm. One at a time. Puffs will soften the next day. They can be put into the oven for about 160 degrees and baked for 5 minutes. They are back to the state they just baked.
Cooking ingredients
Cooking Steps
Step1:Boil the salt free cream, water, milk and salt and sugar in the auxiliary materials over low heat until they are slightly boiling.
Step2:Turn off the heat and sift in the low flour and high flour immediately (blanch the flour). Mix well. Make a delicate soft dough. About 2 minutes.
Step3:It's not too hot to touch the pot. Add the egg liquid of three eggs in four times or so. Mix the egg liquid and batter evenly and then add the next time. Especially add less for the last one or two times. The size of the eggs is different. Add too much batter too thin. The baked puff is easy to collapse.
Step4:When the batter is stirred, it can pull out the triangle shape in the figure. It will drop very slowly and the batter will be smooth. The final batter is still thick. I'm using medium-sized eggs. I've just added all three.
Step5:Put the mixed batter into the mounting bag. I use a disposable plastic mounting bag. Cut a small opening at the front end and squeeze it (the squeezing method is very simple. It can be squeezed vertically at a point) onto the baking plate with non stick cloth. I bake it relatively small. Each diameter is about 2.5cm left and right. The batter will have a sharp corner on the top. It's easy to bake. Dip your hands with water. Just smooth it out. It's not packed neatly.
Step6:Bake for about 10 minutes at 200 ℃ in the middle layer of the preheated oven. After observing the coloring, turn it to 170 ℃ for 15 minutes. The outer layer baked at this time is very crispy. The inner layer will be a little soft. If you like to eat crisper, bake it at 160 ℃ for about 5 minutes. Do not open the oven door during the baking process. Do not drop any drops.
Step7:By the way, make some more swans. Squeeze the batter into drops. Do well in the same time and temperature.
Step8:Use batter to bake and then extrude zigzag lines. It's swan's neck. In the front section, you need to extrude a small circle. It's the head of a swan. Then pull a little paste forward along the circle, and then pull it back to form a zigzag shape. Enter the oven. This step should be watched. 190 ℃ for about 5 minutes. Don't bake it. I forgot to take pictures for this step.
Step9:Cut the cool water drop shaped puff into a cross section, squeeze it into the whipped cream with sugar powder, and cut the top puff lengthwise into two symmetrical halves (two wings) from the middle. Put it on the cream, put it on the neck, and it will be finished
Cooking tips:Add the egg liquid in several times. Stir evenly. The cream is refrigerated and ready to go. Cream stuffing should be squeezed as you eat it. In this way, puffs can be crispy and soft. The batter can be sealed on both sides and put into the refrigerator after being put into the decoration bag. It can be roasted when eating. Of course, it can't be stored for too many days. There are skills in making delicious dishes.
