Chinese Food
Basic puff
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Zero failure puff making skills from Taiwan Xiaowei teacher. You can try it.
Cooking ingredients
Cooking Steps
Step1:Boil the water and corn oil in separate containers. Cook for another minute. When boiling one after another, stir quickly. At this time, pour in the sifted low gluten flour (continue mixing during the process). At the same time, do not turn off the fire. Stir until the dough is not sticky to the edge of the pot.
Step2:After the hot face is finished, put in the eggs. The eggs need to be put in one by one. Stir the eggs until they are well mixed with the batter, then pour in the next one until the eggs are in a ball.
Step3:Put the dough into the squeeze bag. Use the round flower mouth vertical baking plate to squeeze out small puffs. Because we are not making Japanese style puffs. Naturally, puffs have a sharp point. If you want the whole puff to be more round, you can use your fingers to dip some water and press the tip on your head. If you want to make the expansion coefficient of the puff better, sprinkle water on the surface of the puff before baking.
Step4:Put it into the furnace and put it on the fire for 180 ℃. Put it under the fire for 180 ℃. The baking time is about 3035 minutes
Step5:After it's out of the oven, it can be filled with stuffing. The normal puff is thin skin with many stuffing. It's very enjoyable to eat.
Cooking tips:PS expansion tips: when oil and water are rolling, the average person will put down powder when rolling. The zero failure method is to keep it rolling for another minute when oil and water are rolling. Because it's water that rolls. Its boiling point is 100 ℃. This is to make the oil temperature a little higher. Then do a hot action. There are skills in making delicious dishes.
