Chinese Food
Puff with crisp skin
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I've baked puffs twice before. I always feel that it's troublesome. I feel that it's not easy to master them. Today I'm making puffs again. I suddenly feel that it's quite simple. And as long as I master the key points, I'm sure I won't fail. It's the so-called practice makes perfect. It's very simple to do it twice more. My family doesn't like cream very much. So today I made a pastry. Although it's high in calories, it's a luxury once in a while. Because with the crisp and sweet taste of the pastry, it's delicious even without filling. One by one hollow puff really makes people eat more. I made some puffs with cream for my baby. But I like to add yoghurt. A little chocolate sauce on the surface. It looks tall and has a sweet taste. And it's not greasy. Yoghurt is a beauty and weight loss food. It's eaten with high calories. At least it's psychological comfort. It's relatively healthier. -
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials.
Step2:Add 40 grams of butter and 20 grams of sugar.
Step3:Sift in 50g of low gluten flour.
Step4:Knead the butter into granules. Then mix it with a scraper and knead it into a ball.
Step5:Rub into a cylinder. Wrap with plastic wrap. Refrigerate for 1520 minutes.
Step6:Pour the milk into the pot. Add 50 grams of butter and 1 gram of salt.
Step7:Turn off the fire when the small fire is heated to boiling.
Step8:Sift in 75g of low gluten flour.
Step9:Heat it over a low heat. Mix the flour well until the flour is fully cooked.
Step10:Add the whole egg liquid in several times. Add a little at a time and mix well before adding and mixing again.
Step11:After mixing, the puff paste is rolled up with a scraper. It can pull out the inverted triangle which is about 4cm high, which is not easy to fall. At this time, the dry and wet degree of the batter is appropriate. The amount of the whole egg liquid should be added according to the actual situation.
Step12:Take the pastry out of the refrigerator. Slice it.
Step13:Put the puff paste into the flower mounting bag. Because there is also a crispy cover on it. So I use a round flower mouth.
Step14:Squeeze evenly on the greased paper baking tray.
Step15:Cover each with a piece of pastry.
Step16:Put it on the top of the preheated oven. Heat up and down. 210 degrees.
Step17:Bake for about 1520 minutes. See that the puff expands to a large enough size. After setting, change it to up and down heat. 180 degrees. Bake for 1520 minutes until the surface turns yellow.
Step18:After the puffs are roasted, add cream or yogurt according to your preference. They can also be eaten directly.
Cooking tips:First of all, the batter should be fully cooked. In this process, different people lose different water. So when adding the whole egg liquid, add a little. Be sure to pay attention to the degree of dryness and wetness. Add until it's just right. I'm preparing the whole egg liquid of three eggs. The whole egg liquid of each egg is about 50g. There are 35g left behind. So my material is 115g. This must be Add according to the actual situation; 2. Do not open the oven door during the baking process. Make sure to reduce the temperature and bake the puff well when the puff expands to enough stability. There are skills in making delicious dishes.
