Chinese Food
Pattern puff
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My family has three lovely babies. They all like to eat puffs very much. Every time I go to the cake room, I have to buy a little. Just this time, the activities of Apple sister group are puffs. I also learned to make a little lightning puffs. Puffs and Swan puffs. The first time I made a puff. It looks ugly. But it's really crispy. It's good to eat. Baked three plates. They wiped out the light in an instant. Continue to cook puffs for the children tomorrow.
Cooking ingredients
Cooking Steps
Step1:Prepare the pastry material - 90g white sugar, 75g butter and 86g low gluten flour.
Step2:Pour all the material into the container.
Step3:First, rub the butter and powder into coarse grains, and then make a moist butter dough.
Step4:Put the dough in the middle of the bag. First press it into a pie shape by hand, and then roll it into a 1-2 mm piece with a rolling pin. Don't be thick. Otherwise, it will affect the Puff's hair. Roll out the butter dough and put it on the tray. Refrigerate it in the refrigerator and use it after it becomes hard. This amount is large. You can make dozens of them. You can knead them into rectangle shape if you can't use them. Wrap the plastic wrap and put it in the refrigerator for freezing and preservation. Take it out in advance and return to the temperature. (if the pastry is used in three or two days, it can be refrigerated; if it is kept for a long time, it can be rolled into a square and frozen. Before using it, take out the defrosted pastry and roll it out.)
Step5:Prepare the materials for the puff - 175g milk, 70g butter, 3G salt, 6G sugar, 55g low gluten flour, 50g high gluten flour and 4 and a half eggs.
Step6:Put milk, butter, salt and sugar into the non stick milk pot. Set the heat to the minimum.
Step7:First boil in low heat. Melt the butter, salt and sugar. Then turn to medium heat and boil. After boiling, the froth will rise for 5 seconds. Immediately leave the fire.
Step8:Put in the low gluten flour and the high gluten flour. Use the silica gel scraper to quickly mix them.
Step9:Put the pot back on the stove. Continue to heat it over medium and low heat. Stir for 1 or 2 minutes. Stir for a short time. Watch the dough shape and luster.
Step10:Open the dough and cool it in the pot.
Step11:When the dough is warm and not hot, pour the mixed egg liquid into the dough several times. Stir with a silica gel scraper. You can pour more batter at first. You need to add a little more at a later time. There are only four eggs in the material chart, but actually four and a half eggs are used.
Step12:Use a scraper to pick up the batter. The batter drops down slowly. It is inverted triangle. And the edge of the batter is basically smooth without sawtooth. The puff batter is ready.
Step13:Put the mixed batter into the disposable flower mounting bag. Press the medium size flower mounting mouth.
Step14:Let's make some lightning puffs first. Let's hang the batter down naturally. Then walk to the other end at a constant speed. At the end, press it down a little bit. Again, the extra tips can be pointe
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Cooking tips:Don't open the oven door during baking. Once it is opened, the puff will shrink and no longer regain its fullness. If you think the color is too heavy and the time is too short, you can lower the temperature a little. Even if the puff is baked in place, it will not collapse or shrink. There are skills in making delicious dishes.
