Chinese Food
Custard cream puff
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Puff is a Western dessert from Italy. The fluffy cream crust is covered with cream, chocolate and even ice cream. It is said that puff was introduced into France in the 16th century. It was invented by Catherine de Medici, Queen of France. Making puffs has a magical feeling for me. The common batter is squeezed firmly on the baking plate. Baking makes it have wonderful reaction. It becomes bulky and light. The outer skin has natural lines. The inner part is hollow to squeeze various fillings. I feel the wonder of it, and I am more attracted by its rich and inclusive taste. Today's puff is filled with custard cream. Custard cream is tender and smooth. It has a kind of ice cream taste. It combines with the crisp puff skin just out of the oven. The taste is very good.
Cooking ingredients
Cooking Steps
Step1:1. Bring 2 eggs to room temperature in advance. Beat them into a bowl. The temperature is faster. 2. Butter is softened at room temperature in advance. Flour is sifted. 4. Prepare 2 mounting bags in advance, 1 10 mm round flower mouth, 1 medium closed star flower mout
Step2:3. Take a 4.5cm round biscuit ring, dip it in high gluten flour, and mark it on the baking tray at intervals like sealing.
Step3:5. Take a small pot (preferably a deep pot with a diameter of about 18cm). Add water and softened butte
Step4:Add a pinch of sal
Step5:Boil until butter melts. Water boils. Turn of
Step6:6. Quickly add all the sifted low gluten flour into the pot at one time. Use a wooden spatula to quickly and forcefully sti
Step7:7. Stir until there is no dry powder. Heat the pan over low heat. Stir carefully while heating
Step8:Flour will become more and more sticky. Turn off the fire when there is a film on the bottom of the pot
Step9:8. Immediately transfer the batter to the mixing basin. Add half of the broken egg liquid into the batter. Stir evenl
Step10:9. Add half of the remaining egg liquid into the batter. Continue to mix evenly. Pay attention to observe the state of the batter and confirm the softness and hardness of the flour.
Step11:10. Add the remaining egg liquid into the batter in several times and observe while adding. Then scoop up the batter with a scraper. The batter shows an inverted triangle falling down from the scraper. It has some residue. It is the best state.
Step12:11. Preheat the oven 200 ° 12. Put the batter into the flower mounting bag with round flower mout
Step13:Extrude a circle with a diameter of 4.5cm according to the mar
Step14:13. It appears in the small tail when pressing the batter with a fork dipped in cold water. Reshape the circl
Step15:14. Spray the puff batter with a spray bottle. Do not use too much water. Spray it wet.
Step16:15. Put in the preheated oven and bake for 30 minutes. Do not open the oven door in the middle. Wait for the paste to swell and bulge, and the outer skin to show lines. Bake until golden, then take it out of the oven. Let it cool for standby.
Step17:16. After cooling, cut the top 1 / 3 of the puff with a knif
Step18:Press the center part with your fingers below to form a hollow so that you can squeeze the filling in next.
Step19:17. Add the whipped cream or custard cream filling into the flower mounting bag with star shaped mouth. Squeeze it into the hollow part of the lower part of the puff. It should be a little highe
Step20:
Cooking tips:1. The state of batter is the key to the success of puff. If more egg liquid is added, the batter will become thinner, unable to form an inverted triangle, and difficult to form if it is extruded. If less egg liquid is added, the batter will become too hard. In the middle of the flow, large chunks of batter will fall off. Finally, the batter will not expand into small and hard puff. 2. If the operation is correct, add 2 eggs into this portion. The batter will be in the best state. 3. In boiling butter and water. If the butter hasn't melted completely, please leave the fire for a while. Melt the butter with residual heat. If it is still heated, the water will evaporate less. 4. Add half of the egg liquid into the batter. It will be difficult to mix. The batter can be sliced with a scraper to absorb the egg liquid quickly, so as to mix well quickly. 5. When squeezing the batter, align the nozzle vertically with the center of the circle to start squeezing. The circle will be more straight. The final product will also be more straight. It is easy to cut and squeeze the filling. 6. Squeezed puff paste spray
