Chinese Food
Cream puff
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If the gorgeous cream cake is the representative of celebration and exultation, but for France and Italy, puff is the most indispensable food for the celebration. Whether it's baby celebration, Christmas dinner, baptism ceremony or wedding banquet, croquembouche is the most indispensable food for the celebration. Although has been regarded as the classic French dessert. The real origin of puff is actually in Italy. In 1533, Catherine of the Medici family, a famous Florentine family, married France. Her husband, the Duke of Orleans, was the future King Henry II. Catherine, unable to understand her yearning for the taste of her hometown, took several chefs with her. And seven years later, puff was invented in France by his accompanying chef, pound Riley. If macarone is a girl's bust, then puff is their little fist. From the bust to the heart. Today, Xiao FA is going to present the steam oven version of FA Shuai
Cooking ingredients
Cooking Steps
Step1:Put butter, water, sugar and salt into the milk po
Step2:Heat over medium heat until butter melts. Water bubbles and boils
Step3:Turn down the heat. Sift in flour quickly. Stir quickly until the water and flour are completely combined (flour should be sifted to avoid pimples
Step4:When the bottom of the pot is covered with a film, leave the fire. The dough should be scalded well and thoroughly, but the phenomenon of paste bottom should not appear.
Step5:Take out the batter and transfer it to the bowl. The bottom film of the pot does not need to be scraped out. In order to prevent the residual heat in the pot from heating the batter. When the dough cools to the point where it is not hot, add the egg liquid several times. Continue to stir. Let the egg liquid and the batter fully blend. After adding the egg each time, the batter and the batter must fully blend before proceeding to the next ste
Step6:When the batter is lifted with a silica gel scraper, it can show an inverted triangle. The tip is about 4cm away from the bottom, and it can keep the shape and not fall, so you can stop adding eggs. The amount of eggs should be added according to the dry and wet degree of the batter
Step7:Put the batter into the decoration bag. The decoration bag can be cut directly or used with a large 8-claw decoration mouth. The final effect will be different.
Step8:Keep a certain distance between puffs to prevent them from sticking together after baking. Try to squeeze the same size as much as possible so that the color will be uniform during the baking process.
Step9:There will be a small tip on the squeezed puff. Put the tip down with water on your hand. It's not easy to tilt the puff when it's baked.
Step10:Preheat the fasai steam oven to 210 degrees. Put the puffs in the third layer from top to bottom. Select the [barbecue] mode. First 210 degrees / 10 minutes, then 180 degrees / 20 minutes. The surface is golden and then the puffs can be put out.
Step11:The puff can be seen expanding through the furnace lam
Step12:In the process of cooling, you can beat cream and sugar. Put them into a flower mounting bag. Poke a hole in the bottom of the puff. Squeeze in the cream. It's very delicious
Step13:It's very delicious
Step14:It's more delicious with sugar powde
Cooking tips:1. Do not open the steaming oven during the baking process. If you open the oven, the water in the puff batter will shrink and sink; 2. The batter must be scalded to the bottom of the pot with a layer of film. This is the key to the success of the puff; 3. When making the puff dough, you must not add the eggs into the batter at one time. You need to add them in several times until the puff 4. The temperature and time of puff baking are also very important. First, bake at high temperature to make the water vapor inside the puff burst out quickly and make the puff dough expand. After the expansion and setting, use 180 degrees to dry the water of the puff. The puff will not collapse until it is put out of the oven; 5. The amount of eggs can not be determined because when cooking the batter, because the fire power and time are not the same, and the amount of water volatilization is not the same. At the same time, the water absorption of different flour is not the same, so it also affects the use of eggs. Same
