Chocolate Puff (qiao ke li pao fu )

Chocolate Puff

Introduction:

"Black and white puffs attract people's attention and are children's favorite. At the end of the year, there are more and more parties. Bake a plate of such a puff, and then put it on the table in a neat row, which will surely attract the unanimous praise of relatives and friends. "

Production steps:

Step 1: prepare the ingredients.

Step 2: break up the eggs, mix the low gluten flour and cocoa powder, sift and set aside.

Step 3: put water, butter and salt in a clean small pot.

Step 4: melt the butter completely with a low heat, then continue to heat until the water boils.

Step 5: remove the skillet from the heat, then sift the flour and cocoa powder into the skillet.

Step 6: gently stir with a wooden spatula, do not form pimples.

Step 7: put the small pot on the fire again and heat it over medium heat for about one minute. When heating, keep turning up and down with a wooden shovel.

Step 8: move the heated dough into a clean bowl and cool for about 2 minutes. Then pour the egg into the bowl one by one.

Step 9: mix the egg and dough together.

Step 10: heat up and down the oven, preheat at 200 ℃ for 10 minutes. Put the flour paste into the patterning bag of the star shaped flower mouth, then squeeze the small dough with a diameter of about 4 centimeters in the baking tray with baking paper, then spray the appropriate amount of water on the dough surface with a sprayer. After the oven is preheated, put the pan into the oven and bake for 20 minutes. After baking, remove and cool.

Step 11: Cream with sugar, beat with egg beater. Then put it into the flower mounting bag for standby.

Step 12: cut the cooled puff skin at the top third with a knife.

Step 13: cream the puff and cover it.

Materials required:

Low gluten flour: 85g

Water: 80 ml

Butter: 65g

Salt: 1g

Cocoa powder: 15g

Eggs: 2

Cream: 200ml

Sugar: 25g

Note: 1. When melting the butter, if the butter is not completely melted after boiling, turn off the fire and wait for it to melt before proceeding to the next step. 2. Eggs must be used at room temperature. If they are just taken out of the refrigerator, they must be stored at room temperature for 2 hours before reuse. Because if the temperature of the egg is too low, the batter will become cold, and it is difficult to expand when baking. 3. When adding egg liquid to the dough, be sure to add it a little bit. Don't pour it into the basin all at once. 4. The finished batter is lifted up with a wooden shovel to form a triangle. At this time, the hardness of the dough is OK. 5. The surface of puff dough must be sprayed with water, so that the baked dough will be crisp. 6. Do not open the oven during baking. If it is opened, the puff that expands at high temperature will collapse. 7. If you don't want to cut the puff, you can also prick a hole in the bottom of the puff, and then squeeze the cream directly into the flower mouth with a professional puff. 8. Analysis of several failure cases: a puff can not expand, because the egg liquid is added too much. If you add too much egg liquid, the batter will become soft. As a result, although it will swell at the beginning of baking, it will soften and shrink later. B collapsed because the oven was opened during baking. C baked puffs are small and hard, because the egg liquid is too little. Puff batter is expanded by egg liquid, so it is not good to add too much or too little egg liquid. D puff can't form voids because the batter is not heated enough. After adding the flour, be sure to heat the skillet over the fire for another two minutes.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Pao Fu