Chinese Food
Cream puff
(102307 views)
I suddenly miss the sweet Yaya puff I used to eat when I was a college student. It's a nice and sunny day for a small holiday in Qingming. I found that what I did was amazing.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. The recipe is three eggs, but there is still a little left. The home oven's baking plate is about two plate
Step2:Butter, sugar, salt and water (water can be mixed with half milk). Melt in a pan. Reduce the heat after boiling. Keep the heating condition. Mix the water and oil thoroughly
Step3:Put in the sifted low gluten powder (or tea powder, chocolate powder, etc.) in a low heat state. Stir quickly and evenly. Blanch the flour
Step4:Turn off the fire after mixing the flour and oil and water. Stir quickly and evenly. Let the flour and liquid completely mix and absorb. It is in the state shown above
Step5:When the batter cools to about 50 ℃ without scalding, it can be added into the whole egg liquid in several times. Add one third each time. After fully mixing and evenly absorbing, add another third. Do not add all at once. It is easy to cause the batter too wet to affect the puff forming.
Step6:The egg liquid may not be used up. Stir until the batter is picked up by the chopsticks. The batter hanging on the chopsticks sags about 4cm. It will not flow all the time and will not be too dry. I still have about 20ml of three eggs to use up. Pay attention to adding stirring in several times to control the dry humidity of the batter
Step7:Choose the biscuit mounting mouth. 46 mouth lines are OK. (too many mouth lines are easy to be colored too fast after baking). Put the batter into the mounting bag
Step8:It's just like squeezing biscuits on the baking plate. At this time, the oven can be preheated at 210 degrees. You can also use a small spoon to take a spoon of batter and place it on the baking plate. Don't squeeze too much batter. The expansion will increase after baking. I like the puff to be a little bit smaller and a little bit smaller, but not greasy
Step9:Heat up and down at 210 ℃ for 10 minutes, then heat up and down at 170 ℃ for 2025 minutes (depending on the individual oven
Step10:The surface of the puff is slightly golden. I feel that the puff is a little crispy
Step11:When the puff cools down, take it out and poke a small hole at the bottom of each one with chopsticks (forgot to take photos
Step12:Light cream about 150ml. Add 10% sugar. Whisk with medium and high speed eggbeater. Refrigerate for half an hour before using. The taste is better. Put small caliber flower mounting mouth in the flower mounting bag. Put cream. Squeeze into the puff
Step13:Take a bite. It's Crispy on the outside and tender in the inside. The cream you make is very fresh and not greasy. The skin has light butter and egg fragrance. It can also be soake
Step14:
Cooking tips:1. When the flour is poured into the water oil mixture, it must be quickly stirred by heat to make the flour gelatinize as much as possible. In this way, the dough can absorb as much water as possible. It will expand only after baking. 2. Add the egg liquid in several times. Pay attention to the dry humidity of the paste. It is too wet to expand easily. Too dry to affect the taste. 3. Adjust the temperature according to your own oven. At the early stage, use a high temperature of about 210 degrees to quickly evaporate and expand the water. Later Then turn to low-temperature baking. My oven used to turn to 180 degrees. Later, I found that the temperature was too high, and it was a little quick to scorch before it was cooked. So I adjusted it to 170 degrees. I have skills to observe and adjust the delicious dishes in time.
