French puff(fa guo pao fu )

French puff

Introduction:

"I used to love the big puff in" trust Mart "at home! Inside is a super large amount of fresh milk filling, outside the skin has a strong milk fragrance. I came here and found that there are many different shapes of puffs in the bakeries. In fact, to put it bluntly, it is a variety of delicious desserts developed by using the flour crust called P & #226; te à chowx as the base. The biggest characteristic of P & #226; te à Chaux is that it swells back after baking, and there is no yeast in the raw material. Today, let's first introduce the basic practice of P & #226; te à choux, and then talk about the most common dessert called chouquetes in France. It's simple. It's delicious

Production steps:

Step 1: Practice: < br > first introduce the basic practice of P & #226; te à Chaux, and then talk about the most common French dessert called chauquetes. Very simple ~ very delicious!
1. Pour milk (or water) into the pan, add butter and salt, and bring to a boil over low heat until the butter melts.
2. Leave the pot off the fire, quickly! Add flour at one time. Stir until the flour is smooth and does not stick to the pan.
3. Add the eggs one by one into the pot. be careful! Every time you add one, mix well. How many eggs do you want to add? The standard is very important: you are good at scooping up a small piece of dough with a small shovel, and the dough droops into a triangle, so it's OK!

Step 2: let's talk about how to transform the formula of P & #â; te à Chaux to make it a lovely chouquette.
Method: (repeat the above method, only change the part of "1" by a little) < br > 1, pour milk (or water) into the pot, add butter, salt, 30g sugar, and bring to a boil over low heat until the butter melts.

Step 3: 2, the pot from the fire, quickly! Add flour at one time. Stir until the flour is smooth and doesn't stick to the pan.

Step 4: 3, add the eggs one by one into the pot. be careful! Every time you add one, mix well. How many eggs do you want to add? The standard is very important: you are good at scooping up a small piece of dough with a small shovel, and the dough droops into a triangle, so it's OK! As shown in the picture

Step 5: 4. Put the dough into the flower belt. Squeeze into small round dough. Then dip your fingers in the egg liquid, apply it to each dough, and gently press the dough. Finally, sprinkle with large sugar granules.

Step 6: 5. Bake at 200 ° in oven for 15-20 minutes. When you see that the dough is expanding, the surface will be golden. Remember, it's best not to open the oven door when baking, to avoid the influence of temperature changes on dough expansion.
Voila ~ it's bonapp é tie! Well, it's half eaten before I remember to take the picture.

Materials required:

Flour: 150g

Milk: 25cl

Butter: 80g

Eggs: 4

Salt: right amount

Note: this kind of dough is characterized by swelling when baking, so it's very important to press it gently with your fingers to prevent the dough from exploding due to excessive expansion! Think about it. If everyone goes up and cracks... It's just horrible~~

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Fa Guo Pao Fu