Chinese Food
Cream puff
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Cream puff is one of my favorite desserts, because it's not so sweet. I like the surprise taste of overflowing cream with one bite. I like to eat it after baking. It's just as sweet.
Cooking ingredients
Cooking Steps
Step1:Materials are weighed and assembled.
Step2:Put the water, butter and sugar into the milk pot to dissolve and boi
Step3:Turn down the heat, add the flour with low gluten, and quickly stir until the batter is completely free of the pan, dripping and turning off the heat.
Step4:When it's a little cold, add the egg. Keep stirring and blend into the batter. I added the egg liquid twice.
Step5:It doesn't have to be poured in. Stir evenly into the picture like rice paste is neither dry nor wet.
Step6:When it's a little cold, it's put into the mounting belt. Squeeze evenly into the baking tray. When pressing, the flower mounting mouth and baking tray should be vertical. Otherwise, the baked puffs are distorted.
Step7:Dip a little water on the back of the spoon and gently press the squeezed tip of the puff to adjust its shape.
Step8:Preheat the oven at 210 degrees. Middle layer. Heat up and down for 10 minutes. Don't worry. In the last few minutes, puffs will fully inflate. This stage is puff inflation. Preheat oven time must be enough. Expansion will be ideal. Then turn it to 190 degrees on fire and 160 degrees on fire for about 20 minutes. If there is no upper and lower independent temperature, take 180 degrees.
Step9:In the last five minutes, we must observe the situation of puff. If the surface is colored enough, you can stop baking. Cool the puffs for a while. Add 10g sugar to the cream and beat until the lines appear. The cream is put into the small hole mounting mouth bag. Pour the cream through the holes at the bottom. It can also be injected or cut from the top of the puff. This step can be omitted if you like the original puff. This is a picture made by taking a detailed picture later.
Step10:Sprinkle some icing powder at last.
Step11:One mouthful of cream puffs is ready.
Step12:Before you squeeze the cream. It's empty.
Cooking tips:1. The quantity of a baking tray in 32L oven for this recipe. 2. The egg liquid to be added into the batter is the whole egg liquid. Because the size of the egg will be different, pay attention to the dosage when adding the egg liquid. It is not necessary to add it all. Add it in several times. Adjust the state of the batter. It is better to use a small or firewood egg. If the egg is too much batter, it is likely to be too thin to squeeze out the pattern. This has to be grasped by yourself. 3. My puff batter is smaller. You can see from the picture. If you squeeze it a little bit larger, it will take a little longer to bake. It is suggested that you do not squeeze too much. 4. Do not lower the mounting mouth and squeeze it all the time towards a point on the baking tray. Just squeeze it once. The expansion effect of the puff baked at a point will not be satisfactory. And what I made was a little puff. 5. Do not open the oven door during baking. It will affect the puff expansion. Do not open the oven immediately after baking. Give the puff cooling time. Do
