Ice cream puff(bing qi lin pao fu )

Ice cream puff

Introduction:

The "puff" in "Western point" is a relatively simple one in production. Almost everyone can make it as long as there is an oven at home. Many friends asked me if I could make a flower mounting bag without it, and my answer was yes, of course. In fact, it can be made without an oven. It can be made by frying. However, for the sake of health, it is better to avoid frying. At present, most of the families are equipped with an oven. Let's mainly introduce the oven version. Today, we will make a delicious "ice cream puff" for children in summer, ha ha! Give your mom and dad trouble again, no problem, as long as your mom and dad will do it after watching, you will be able to eat it

Production steps:

Step 1: all ingredients.

Step 2: put the steel basin on the fire and pour water, butter and salt into the basin.

Step 3: stir with a bamboo spatula and melt the butter and salt.

Step 4: gradually boil the water and oil, pour in the sifted flour, and quickly stir until cooked.

Step 5: at this time, the flour, water and oil have become drier dough.

Step 6: when the dough is about 50 ℃ in the air, pinch it with your hand and feel it is very hot, but it is not hot. At this time, knock in an egg while it is hot and stir it quickly until the egg surface is completely fused. Then put the second egg until the egg is stirred.

Step 7: check the hardness and softness of the surface. You can use a bamboo shovel to scoop a shovel of batter. Lifting the bamboo shovel, the batter is inverted triangle and does not flow down.

Step 8: scoop the batter into the baking pan with a steel spoon and arrange evenly.

Step 9: put the baking tray into the oven and bake it at 200 ℃ for about 25-30 minutes. Do not open the oven door during baking, otherwise the puff will collapse quickly when it is cold, and the operation will be a failure.

Step 10: after 25 minutes, bake the puff until golden yellow. The skin has expanded to three times the size and looks very crispy. Turn off the fire at this time.

Step 11: take it out after five minutes, cool it in the air, and then cut it with a toothed knife to see if it is completely hollow inside.

Step 12: scoop a lump of ice cream with an ice cream spoon and put it into it. The ice cream puff is ready.

Step 13: you can eat it on the code plate. So far, the operation is complete, and it takes 40 minutes.

Materials required:

Flour: 100g

Eggs: 180g

Butter: 45g

Salt: 2G

Water: 120ml

Baxi vanilla ice cream: 300g

Note: ice cream puff characteristics; crisp fragrance cool, rich taste, very delicious. Warm tips: 1. When boiling hot dough, be sure to stir it quickly until it is ripe. Do not stop halfway. 2. Hot dough into the eggs must not be cooled after the operation, must be at 45-50 degrees when the most appropriate, mixed into the eggs to quickly stir hard, to the eggs one by one to stir evenly, cut not several pieces into a time. 3. Do not open the oven door to watch during baking, otherwise the puff will shrink rapidly when it is cold, and all previous achievements will be wasted, and it will end in failure. The skin of the puff is stronger after it is cooked. When the temperature is lowered for 3-5 minutes, the puff will be plump without collapse, and the effect is better. 4. After the puff is cooled, it must be cut with toothed knife to avoid deformation. Because the roasted puff has two layers of skin, it is not suitable to cut with ordinary knife.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Bing Qi Lin Pao Fu