Chinese Food
Puff
(78485 views)Put the pan into the preheated oven of 210 degrees. Bake for 10 minutes. When the puff expands, reduce the temperature to 180 degrees. Continue to bake for 2030 minutes until the surface is tan. -
Cooking ingredients
Cooking Steps
Step1:1. Put water, salt, sugar, butter (or salad oil) in the pan together. Heat over medium heat and stir slightly to make the oil evenly distributed. When boiling, turn down the heat and pour in all flour at once.
Step2:2. Use chopsticks to stir quickly. Mix flour and water completely. Stir quickly. 3. Stir until the flour and water are all mixed together. Do not stick to the pot. Then turn off the fire. You can take the pot off the stove. (at this time, the flour is all scalde
Step3:4. Use chopsticks to disperse the batter and make it cool. When the batter is not too hot (the temperature is about 6065 ℃), you can add eggs. Add a small amount of eggs first. Stir until the batter absorbs all the eggs. Add again. 5. At this time, it must be noted that the eggs in the formula do not need to be added completely. After adding the eggs, the batter will become more and more moist and smooth.
Step4:6 pick up the batter with chopsticks. The batter is in an inverted triangle shape. The degree of the sharp corner to the bottom is about 4cm, and it will not slide down. That's the level. No more eggs.
Step5:7 use the chrysanthemum shaped flower mouth to squeeze the batter on the baking tray. The surface of the roasted puff is patterned. 8 put the baking tray into the preheated oven of 210 ℃. Bake for 1015 minutes. When puffs expand, reduce the temperature to 180 degrees. Bake for 2030 minutes until the surface is tan. 9. After the puff has cooled down completely, dig a hole in the bottom with your fingers. Insert the flower mounting mouth with a small round hole. Insert the stuffing into it and you can eat it.
Cooking tips:The dry and wet degree of puff batter also directly affects the success or failure of puff. The batter is too wet. The puff is not easy to dry. It is not easy to keep its shape. The puff tested is flat. The skin is not crisp. It is easy to collapse. The paste is too dry. The puff expansion strength decreases. The expansion volume is small. The skin is thick and the inner cavity is small. When we make puff dough, we must not add eggs into the batter at one time. We need to add them in several times until the puff dough is completely dry and wet. Pick up the puff dough with chopsticks. The batter is in an inverted triangle shape. The tip is about 4cm away from the bottom, and it can keep the shape from falling. That's good. The temperature and time of the puff baking start with a high temperature of 210 degrees, which makes the water vapor inside the puff burst out quickly and makes the puff dough expand. After the expansion and setting, use 180 degrees to dry the water of the puff. The puff will not collapse until it is out of the oven. Bake until it's brown on the surface. Delicious food
