Chinese Food
How can puff not fail? Chestnut puff
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Many people have bought puffs from the bakery. But because puffs are crispy when they're just baked. The soft stuffing on the top tastes best. Therefore, the puffs bought in the cake room often miss the best time to eat. It's hard to avoid some regrets. But making puffs at home can solve this problem. The crisp puffs come out. Put the stuffing in. It's delicious. ——————————————————————————But many people in the production of puffs. Often encounter such and such failures. Actually, after all, I don't think it's a good mixture when the egg mixture and batter are mixed. So when baking, it will appear 1. No swelling. 2. The expansion is too small. 3. There's also a collapse of the dough. Please don't open the oven door when baking. Isn't it crisp enough when it comes out? That's because you don't have enough time to bake. Make sure that there are deep colors in the cracks of the puff. Only then can the puff be delicious
Cooking ingredients
Cooking Steps
Step1:After the chestnuts are peeled, put them in a blender and add some water; stir them into a mud shape; then pour them into a pan (don't use an iron pan. The color of the pan will turn black); add some white sugar (the white sugar depends on your taste). Add appropriately
Step2:Add butter again; fry over medium low heat until dry.
Step3:Puff method - pour butter, sugar and water into the container; boil the butter water and turn on the fire. Pour in the sifted flour. And then keep stirring. To the bottom of the pot a little sticky bottom appear film.
Step4:After mixing, pay attention to the batter on the eggbeater. Stick the dough on the eggbeater. Cool the batter slightly. Then add the egg liquid in several times. Note that because the size of the eggs is different. Add according to the situation. Use eggs at room temperature. At the beginning of mixing, I found that there was a lot of batter in the beater. Add some egg liquid. After mixing, we found that the batter began to drop. But it was not obvious. The above two conditions are not swelling or very small when used to make puffs.
Step5:Continue to stir until it is in the state shown in the figure. The batter is thinner than before. The egg liquid will drip down when it is stained on the eggbeater. But pay attention not to be too thin. When the egg liquid is added to the batter on the beating head, it needs to be dripped. But it can't be dripped down. If it's a puff roll, it should be a little softer. Then put the puff batter in the mounting bag and squeeze it on the baking tray with silicone pad. It's about 4cm round. If you find that the upper part of the circle is not smooth, you can dip some water in your hand to make the batter smooth.
Step6:Preheat the oven at 210 degrees. Bake for about 25 minutes. 10 minutes. 15 minutes. Slowly expand until the lines are also colored. Such puffs are crispy. There are big holes in it. A cut is two shells. When eating, put chestnut stuffing in cream and beat well. Cut up the puff. Put in the chestnut cream. Sprinkle sugar powder on the puff.
Step7:Address of new book baking dessert that can't be stopped - http-// t.cn/R7LyP6d
Cooking tips:Chestnut Puree raw material: 200g chestnut peeled, 50g sugar, 40g butter, 250g water, 150g light cream, 21c sugar powder, 12ovens, 210C middle layer, about 25 minutes. There are skills in making delicious dishes.
