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

Yogurt puff

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Before baking, bread, cake and puff were all bought. My son especially liked cream puff. At that time, I didn't know that the cream in puff was fat cream. Only in the second half of last year did I fully understand the harm of fat cream. From then on, I didn't let my son buy the puff outside. He asked me to make it for him. I made it when I said it. The website found this recipe of Jun Zhi Son. I was the first time to try to bake puffs. I did it step by step. I didn't expect the final product was very good. Since then, when my son wanted to eat puffs, I baked them for him. He likes cream. I like to put yogurt. This time, the filling of puffs is added with homemade old yogurt. The surface is covered with chocolate sauce. I don't feel bored at all when eating. I feel very good about myself.

Cooking ingredients

low gluten flour:100g

homemade thick yogurt:moderate amount

chocolate sauce:moderate amount

Cooking Steps

Step1:Prepare the raw materials.

Step2:, sugar, salt, corn oil and water into the milk pot.

Step3:Stir well and let the small fire boil.

Step4:After turning off the fire, quickly put in the flour. Use a silica gel shovel to quickly stir. Heat the flour well. Turn on a small fire and continue to stir and heat the dough until the bottom of the pot is covered with a film, then turn off the fire. (the starch content of low gluten flour is high, the water absorption is large after gelatinization, and the expansion power is stronger.).

Step5:Take the milk pot away from the cooking range. Use a silica gel shovel to shovel the dough evenly and cool it to a temperature of about 65 ℃.

Step6:Break up the eggs. Add the egg liquid in several times. At this time, use two pairs of chopsticks to beat. Beat each time until the batter absorbs the egg liquid. Add the next time.

Step7:After adding the eggs, the batter will become more and more thin and smooth. The eggs in the formula do not have to be added completely until the batter is picked up with chopsticks to form an inverted triangle shape, and the batter will not slide. That's good. (the eggs are left with the small bowls in the picture).

Step8:Preheat the oven for 210 degrees for 10 minutes. Put the mounting bag into the eight teeth chrysanthemum mouth. Then put the batter into the mounting bag. Spread the oil paper on the baking tray and extrude each puff blank. There should be a space between each blank. The puff will expand when baking to avoid adhesion.

Step9:Send the baking tray to the preheated baking layer for 210 ° 15 minutes. After the puff expands, adjust the temperature to 180 ° and bake for 25 minutes. Until the surface of the puff turns yellow brown, it's ready to bake (the puff must be baked in place, otherwise the puff will collapse as soon as it comes out of the oven. Remember not to open the oven door during the baking process).

Step10:Take out the puff and cool it completely. Cut the puff crosswise with a knife. Fill it with self-made thick yogurt. Sprinkle the chocolate sauce on it and enjoy it slowly (the inner filling should be filled according to your own preference. The cream and casda filling can be used. The yogurt must be very thick. The thin yogurt sold in the market is not suitable for filling).