Chinese Food
Cream puff
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There is a romantic legend about the origin of puff. It's said that when cream and cake get married, there will be Hamilton cream cake. Bread will be lovelorn from then on. It has deeply hidden the love for cream in its heart. So there will be puff.
Cooking ingredients
Cooking Steps
Step1:Put butter, sugar, salt and water together in a small pot. Heat the liquid over low heat until it boils slightly. Turn off the heat.
Step2:Sift the low powder. Add the newly cooked butter liquid. Stir quickly and evenly.
Step3:Pour the batter into the container. Let the batter cool down a little. At the same time, beat up the eggs and mix well. Add the batter in several times and mix well.
Step4:You can't add all the eggs at one time. Add the eggs in the batter several times. Stir well. Turn the batter into an inverted triangle. The batter is OK.
Step5:Put the batter into the watch bag. I use the watch mouth to make cookies. Squeeze it into shape.
Step6:Preheat the oven. Bake for 10 minutes at 210 degrees. Bake for 25 minutes at 180 degrees. The puff skin is ready.
Step7:Pour the cream into a clean container without oil and water. Whisk at medium and high speed.
Step8:When cream is whipped to big bubbles, add sugar.
Step9:Beat until it's dry and foamy. You can have a small upright triangle. Cream will be whipped.
Step10:When the puff skin is cool, put in the whipped cream. The sweet puff is ready.
Cooking tips:1. There is a small sharp point on the squeezed puff. Just brush it with egg liquid and press it down. 2. Put it into the oven and bake it at high temperature. Do not open the oven, or it will collapse. 3. This is the amount that can squeeze 2527. It happens to be a baking pan. There are skills in making delicious dishes.
