Chinese Food
Cream puff
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Sammy baking blog - the most intimate baking entry blog. From - when it comes to cream puffs, Sammy has always loved them since he was a kid. Thick cream filling, crispy skin, and rich and smooth taste. Wow Saliva can't help but When I was a child, I could only buy them outside. But first, the price was expensive. Second, I didn't know if the ingredients they used were good So Sammy taught himself this cream puff. Later, he made it for himself. Today, I'd like to share it with you so that you can make healthy and delicious puffs at home. OK. Let's start today's cream puff baking recipe. Portion size - this time Sammy makes a large amount of puffs. According to this recipe, you can make 3040 medium-sized puffs, and bake two plates in an oven of about 25L. So you can adjust the dosage of the formula according to the quantity you need.
Cooking ingredients
Cooking Steps
Step1:Weigh the butter, water, sugar and salt according to the formula. Prepare a small pot. Pour the butter, water, sugar and salt into the pot.
Step2:At this time, heat the pot slowly with a small fire, and stir gently at the same time. The butter will dissolve in the water a little bit (don't use a big fire, lest the butter hasn't melted and the water first boils).
Step3:The flour is weighed and sieved during the heating process.
Step4:When the butter melts completely and the water begins to boil, we pour the flour into the pot once.
Step5:At the same time, use the eggbeater to quickly mix the flour and water evenly (as shown in the picture, blanch the flour). At this time, turn off the fire.
Step6:Continue to stir the batter. At the same time, pour the beaten egg liquid into the batter several times. Pour a little at a time. Stir until it is fully mixed with the batter, and then pour it into the next time.
Step7:Just stir and pour in the egg liquid until the batter becomes delicate and smooth. When you lift it with an eggbeater, you will pull up a long tail. In this state, the batter will be made successfully. (because it can only be done by hand, the mixing time will be longer. Prepare yourself psychologically.
Step8:Transfer the batter into the flower mounting bag. Use the chrysanthemum flower mounting mouth to extrude the small puff blanks. (pay attention to the larger space. Puff is very swollen ~) then use your fingers to dip some water and press the sharp point on your head. It's better to bake it out.
Step9:Set the time for 25 minutes. Adjust the temperature to 190 degrees. Put it into the oven and start baking. As time goes on, the puff will grow slowly. After 20 minutes, if the surface has been colored, it can be taken out basically so as not to bake. So the puff skin is finishe
Step10:In the baking process, we can make cream filling. Pour the cream into the mixing basin. Add some sugar.
Step11:Whisk quickly with electric beater. The cream will gradually become thick from thin to thick. At last, there are clear lines on the surface, and the shape can be stabilized.
Step12:Transfer the cream to the flower mounting bag. Cut a small opening at the lower end. Squeeze the beaten cream into the natural cracks (or poke a small hole by yourself) of the puff. Such a delicious cream puff is finished
Cooking tips:Sammy's advice - 1. The choice of raw materials - low, medium and high gluten flour is OK. It's better to use low gluten flour. Because the starch content is high, it can make the puff expand better. If you don't have butter, you can use blended oil instead. But the puff skin made by the two is different. The taste of butter is crispy and the fragrance is stronger. The blending oil is soft. 2. Puff expansion principle - you can know from the formula. There is a lot of water in making the puff skin. In this way, due to the heating during baking, the water will become water vapor. It will form air pressure in the puff. The starch wrapped outside will cover the gas in the puff. So the puff will expand like a balloon. 3. All three eggs may not be put in, depending on the situation. As long as the batter reaches the state shown in the figure, it is OK. We know from the principle just now that if we add more eggs, the puff will collapse due to too much water in the batter. If the water is less, the puff will expand
