Chinese Food
Mini cream puff
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Puff is a sweet food from Italy. The puffy and empty cream crust is covered with cream, chocolate and even ice cream. Always like to eat puffs. A bite down there is a kind of sweet and gentle delicate happiness. The mouth is sweet. The heart is not bitter. Children's day. Make Mini puffs together. One at a time. Keep the fragrance in your mouth. It's delicious until it's flying. Recall the memories of your childhood.
Cooking ingredients
Cooking Steps
Step1:Heat butter, salt, sugar and water in a small heat.
Step2:Stir slowly in the process to make the grease evenly stirred.
Step3:After boiling, pour in the low gluten flour sifted in advance. Stir evenly. Then turn off the fire. Let the flour be fully scalded.
Step4:When the batter is cooled to about 60 ℃, add the broken egg liquid in several times. Before adding each time, it must be fully stirred evenly. Let the batter absorb the egg completely.
Step5:The eggs in the formula may not be all added. The batter should be delicate and smooth. It will be inverted triangle shape after lifting and will not drop.
Step6:Put the batter into the flower mounting bag (medium 8-tooth flower mounting mouth) and squeeze the puff on the baking plate. The distance between puffs should be 1cm away from the baking plate. Also, pay attention to the distance between puffs. When the puff is baked, it will expand greatly.
Step7:Preheat the oven at 185 ℃. Put it in the middle layer of the oven. Bake it at 185 ℃ for 20 minutes. Color the surface.
Step8:Whisk the cream with sugar. The cream lines are clear. Then put it into the flower mounting bag. Squeeze it into the bottom of the puff.
Step9:Delicious presentation.
Cooking tips:1. The boiled batter needs to be kept for several minutes. Otherwise, the eggs are easy to be boiled. The eggs are kept at room temperature. Otherwise, the batter is cooled too fast. The egg liquid is added according to the state of the batter. It is not necessary to add all the batter. The egg liquid must be added several times to make the batter and the eggs perfectly combined. 2. After baking the puffs, you can keep them in the oven for a few minutes. 3. Keep the endless puffs in the refrigerator. Bake them in the oven for 23 minutes before eating. 4. The starch content of low gluten flour is high, and the puff expansion is better. 5. The butter can be replaced with salad oil. The skin will be thinner and softer than the butter version. 6. The temperature and time mainly refer to the temper of each oven. There are skills in making delicious dishes.
