Chinese Food
Puff
(71716 views)
Before I saw star chef driving to one of the pavilions, the dessert looks very good. The most important test for the star in the production is whether the pavilions can expand as scheduled in the oven.
Cooking ingredients
Cooking Steps
Step1:Put water, salt, sugar and butter together in the pot. Heat over medium heat and stir slightly to make the oil evenly distributed. When boiling, turn down the heat and pour in all flour at once.
Step2:Use a wooden spoon to stir quickly. Mix the flour and water completely (use four chopsticks to mix the small amount). It must be stirred quickly.
Step3:Stir until the flour and water are all mixed together. Do not stick to the pot. Then turn off the fire. You can take the pot off the stove. (at this time, the flour is all boiled
Step4:Use chopsticks to disperse the batter and let it cool. When the batter is not too hot (the temperature is about 6065 ℃), you can add eggs. Add a small amount of eggs first. Stir until the batter absorbs all the eggs. Add again.
Step5:Pay attention at this time. The eggs in the formula do not need to be added completely. After adding the eggs, the batter will become more and more moist and smooth. Pick up the batter with chopsticks. The batter is in an inverted triangle shape. The sharp angle is about 4cm to the bottom. The batter will not slide down. It means OK. No more eggs.
Step6:Use the chrysanthemum shaped flower mouth to squeeze the batter on the baking tray. The surface of the roasted puff is patterned.
Step7:Put the pan into a preheated oven of 210 degrees. Bake for 1015 minutes. When puffs expand, reduce the temperature to 180 degrees. Bake for 2030 minutes until the surface is tan. Make sure you bake it in place. Otherwise, the puff will collapse when it comes out of the oven. Don't open the oven door in the middle of baking.
Step8:After the puff has cooled down completely, dig a hole in the bottom with your fingers. Insert it with a small round hole mounting mouth. Then insert the stuffing into it and you can eat it.
Cooking tips:We must first understand the principle of puff expansion. In the process of making, we have a step to scald the flour. Hot cooked starch gelatinizes and absorbs more water. At the same time, the gelatinized starch has the characteristics of covering the air. During baking, the moisture in the dough becomes water vapor, which forms a strong steam pressure, stretches out the dough and forms puffs one by one. Therefore, sufficient water is the driving force of puff expansion. When making puffs, be sure to blanch the flour. This is one of the keys to the success of puffs. The dry and wet degree of puff batter also directly affects the success or failure of puff. The batter is too wet. The puff is not easy to dry. It is not easy to keep its shape. The puff tested is flat. The skin is not crisp. It is easy to collapse. The paste is too dry. The puff expansion strength decreases. The expansion volume is small. The skin is thick and the inner cavity is small. So when we make puff dough, we must not add eggs to the batter at one time
