Puff tastes hot outside and cold inside. It's crispy outside and smooth inside. It's delicious. The cream puff was made two times before. This time, try to put in the casserole you made. It's also delicious (made in Changdi oven)
Step1:Make the crispy first - draw a hollow circle on the chopping board with low gluten flour and almond powde
Step2:Pour in butter and sugar powder and knead evenly. Slowly mix the flour and knead into dough
Step3:Take up long round strips, wrap them with tin paper and put them in the refrigerator for cold storag
Step4:Start making casserole - heat the milk until it boils off the hea
Step5:In the other bowl, add the yolk. Beat the sugar with an electric beater until it is thick. Add the flour with low gluten and mix well
Step6:Add the heated milk into the batter and stir evenly. Then heat the batter with water separated. Stir until the batter thickens. Let it cool for standby
Step7:To make a puff, heat water, milk, sugar, salt and butter togethe
Step8:Cook until the butter melts. Turn to a low heat and add low gluten flour
Step9:Stir quickly and evenly. Leave the fire without sticking the po
Step10:Add 1 egg to the batter and stir evenly. (add the egg in 4 times
Step11:Mix the batter and mount it. Extrude the small round batte
Step12:Spare crispy slices. Cover with batte
Step13:Put it into the preheated oven. Heat it 180 degrees. Heat it 150 degrees. Turn it 150 degrees after coloring the surface. Heat it 140 degrees. Bake for 15 minutes
Step14:Let the roasted puffs cool. Put a bamboo stick or scissors in the bottom. Squeeze in the casserole (better taste after refrigerated for 1-2 hours
Step15:Write production step
Cooking tips:There are skills in making delicious dishes.