Chinese Food
Basic puff
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Puffs are puffy, hollow snacks filled with sweet fillings. In my memory, puffs were not popular in China before. Since several puff shops became popular, thanks to the imitations of many Western stores, puffs are definitely one of the most popular Western stores now. They are indispensable everywhere. The skin of puff has a crispy taste. It can only be filled with stuffing before eating. Because if you fill the filling too early, the skin will absorb the water in the filling and become wet and soft. Regular puff shop. Only when you buy puff, fill it with fresh stuffing. Keep the best taste of puff. At present, there are many Western stores in the market to save money. Most of them are filled with stuffing in advance and put it in the shop for sale. So when we buy puffs, the skin is already soft. Unfortunately, such puffs eat a lot. Most people think that such puffs are puffs. Instead, they regard those puffs with crisp skin as
Cooking ingredients
Cooking Steps
Step1: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:Use a wooden spoon to stir quickly. Mix the flour and water completely (use four chopsticks to mix the small amount). It must be stirred quickly.
Step3: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 boiled
Step4:Use chopsticks to disperse the batter and let 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.
Step5:Pay attention at this time. 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.
Step6: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. This level means OK. No more eggs.
Step7:The most convenient way to shape puffs is to dig up puff dough with a small spoon and put it on the baking tray (put tin paper on the baking tray). Keep a certain distance between each dough, so as not to bump into each other after the dough expands.
Step8:Or you can use the chrysanthemum shaped flower mouth to squeeze the batter on the baking tray. The surface of the roasted puff is patterned.
Step9:Put the pan into a preheated oven of 210 degrees. Bake for 1015 minutes. When puffs expand, reduce the temperature to 180 degrees. Bake for 2030 minutes until the surface is tan. Make sure you bake it in place. Otherwise, the puff will collapse when it comes out of the oven. Don't open the oven door in the middle of baking.
Step10:After the puff has cooled down completely, dig a hole in the bottom with your fingers. Insert it with a small round hole mounting mouth. Then insert the stuffing into it and you can eat it.
Cooking tips:OK. The production of puff is finished. Let's review the production process and solve the problem raised at the beginning - how can puff be expanded at best? We must first understand the principle of puff expansion. In the process of making, we have a step to scald the flour. Hot cooked starch gelatinizes and absorbs more water. At the same time, the gelatinized starch has the characteristics of covering the air. During baking, the moisture in the dough becomes water vapor, which forms a strong steam pressure, stretches out the dough and forms puffs one by one. Therefore, sufficient water is the driving force of puff expansion. When making puffs, be sure to blanch the flour. This is one of the keys to the success of puffs. 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 batter is too dry. Puff expansion
