Chinese Food
Miss puff arrives at ~ puff
(66087 views)
Cream and cake went into the wedding hall. So there was creamcakes. But the deep love & cream bread & quot; can only bury love in the heart and turn itself into a puff. It does not have a handsome appearance, but has a rich and solid heart. When you bite the first bite, you will deeply love it.
Cooking ingredients
Cooking Steps
Step1:Put butter and water, salt and sugar in the pot and heat them over high heat. Boil all the butter in liqui
Step2:Put out the fire immediately after boiling, add the sifted low gluten flour and high gluten flour into the pot, heat it over medium heat and stir it with the eye shovel to make the batter evaporated and adhered to the bottom of the pot clean and separate from the bottom of the pot. At the same time, preheat the oven 200 degrees (sorry, I didn't take this step
Step3:Move process 2 batter to bow
Step4:Add the broken egg liquid in several time
Step5:The state of batter is that it falls slowly when it is scooped u
Step6:Extrude batter at 5cm intervals, 200 ° 35 minute
Step7:You can see that the batter has been baking for about 8 minutes and starts to swell
Step8:This one is not filled with stuffing. It can be made into 6 cm finished products, 6 quantities
Cooking tips:The best time to eat puff is to fill the filling again. Fill the filling too early. The skin will absorb the water in the filling and become wet and soft. The batter will expand when heated, so there should be enough space between the batters squeezed on the baking tray. You can also directly use a spoon to hold the batter and put it in the baking tray. Then you can adjust the shape of the batter with your fingers dipped in cold water. Do not open the oven door after the batter is put into the oven. Because the inside of the oven is hot convection. The cold air will make the puff unable to expand. Egg white is used to adjust the thickness of batter, so it is not necessary to add it all. Add a little bit of egg liquid. Adjust the batter to the right thickness. I just add casda cream to the stuffing.
