Healthy corn oil version [milk puff blank] recipe-Chinese Food-best chinese food recipes-cooking food

Healthy corn oil version [milk puff blank]

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The breath of spring is the renewal of everything. It's such a vital season. It's a wonderful thing to make more desserts for the family. The puff that I always wanted to make has been plucked recently. The butter at home was not much the other day. In order to make biscuits, I thought of using corn oil. The taste is very good, and I don't need it if it's fragrant. This oil is relatively less low oil version. Besides the dry humidity of the batter, the adjustment of the baking power is also very important. The successful and beautiful puff products are crispy outside, soft and moist inside, and do not shrink after cooling. This is the best way for me to repeat the verification. Share it with you. The details of operation are in the tips. -

Cooking ingredients

note - choose about 63g / egg:8

milk pot:1

bamboo chopsticks:3 double

Cooking Steps

Step1:Materials are collected. Each is weighed and prepared. Put milk, corn oil, sugar and salt into the milk pot and cook on a small heat. Stir 3 pairs of bamboo chopsticks and cook until they are bubbling to the minimum heat.

Step2:Pour the low flour into the pot and quickly stir the mature dough with chopsticks. The dough can leave the fire without sticking to the pot.

Step3:Remove the dough and let it cool for 1 minute to about 70 degrees. Add the first egg and stir until it is fully integrated with the dough.

Step4:Add the second egg and mix with the dough until the batter is well blended.

Step5:Add the third egg and stir it with the same method until the batter is more delicate and smooth. When lifting the batter, it can be seen that the batter is in a thick inverted triangle shape. The length of the batter is about 4cm, which is suitable for the batter state.

Step6:Put it into a mounting bag. Use a large round shape and a large eight teeth flower mouth. Squeeze out a paste ball of the same size as you like. There should be a large gap between each one.

Step7:Preheat the oven 200 degrees in advance for 5 minutes. Extrude the dough of the same size as you like. The interval between each dough is 3cm. Dip your fingers in water and press the top tip of the batter flat.

Step8:Put it into the middle and lower layers of the oven and heat it for 200 degrees. Bake it for 1520 minutes at 190 degrees until the paste is expanded and set. Turn it on for 180 degrees and heat it for 175 degrees and bake it for 15 minutes. Then turn it on for 125 degrees. Heat it for 110 degrees until the appearance is yellow brown and take it out to be cool. 35 minutes.

Step9:It's very good to make fillings, such as custard sauce, light cream and so on, according to the taste of self congratulation. Then use the round flower mounting mouth to squeeze some fillings from the bottom of the puff.

Step10:I made a low sugar version of cranberry custard sauce. It's delicious. Share it with other preserved vegetables. It's not so tired looking at the recipe.

Step11:Finished produc

Step12:The successful and beautiful puff products are crispy outside, soft and moist inside, and do not shrink after cooling.

Cooking tips:Puff dough should be well controlled in dry and humidity. Strictly follow this recipe. Choose 6263g or so of eggs to make a beautiful, delicate and smooth batter. Each oven is different. The temperature, firepower and time of this side are for reference. Please adjust them separately. When baking, you must watch the oven. Take it out after baking. The whole puff is light to the outside and bottom of brown yellow. Pick up the bottom of the puff. It is completely non sticky and easy to pick up, which means that the time is enough. In a word, every time we carefully operate, observe, summarize and adjust, we can make beautiful and excellent puffs (any baked goods). There are skills in making delicious dishes.