Cream puff recipe-Chinese Food-best chinese food recipes-cooking food

Cream puff

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[puff] I believe you are familiar with it. It has a strong milk flavor. You can use cream as the sandwich. You can also use ice cream, casda sauce, chestnut sauce, etc. as the sandwich of puff. This western style snack can be made into one mouthful or made into a large puff with a large flower mounting mouth. It's very suitable for tea in the afternoon. If you think the original flavor is too monotonous, you can add a little chocolate or cocoa powder into the batter to make chocolate flavored puffs. Of course, Matcha powder is also OK. This dessert can also be used as a cake decoration. It's also very beautiful to put puffs on the surface of the prepared mousse or cream cake as decoration; give full play to your creativity to leave a little memory for your own delicious food.

Cooking ingredients

low gluten powder:60G

sugar powder:moderate amount

salt:1G

Cooking Steps

Step1:Put room temperature butter, milk, salt and sugar into the milk pot.

Step2:Heat the small fire until it boils and then turn off.

Step3:After flameout, sieve in low gluten powder.

Step4:Use scraper to mix evenly until there is no granule.

Step5:Turn it over evenly and turn it back to medium and small fire. Turn off the fire when you know there is a layer of batter film at the bottom of the pot.

Step6:Put the batter aside to cool down. Know that the batter is not hot, but still in the hot state, add the whole egg liquid four times.

Step7:Every time you add egg liquid, mix the egg liquid and batter evenly, and then add the next egg liquid.

Step8:The addition of egg liquid will make the batter smooth, delicate and glossy, and the batter will drip slowly.

Step9:Put the batter into the flower mounting bag. You can choose a round flower mounting mouth.

Step10:Put a piece of baking paper in the baking tray. Squeeze the batter into the baking tray; reserve a little space because the puff will expand during baking.

Step11:Preheat the oven at 190 ℃ and bake in the middle layer for 3035 minutes. Put a piece of tin paper on the surface if the color is fast to prevent scorching; after the puff is baked, stew in the oven for 5 minutes before it comes out.