Sweet vanilla cream puff(tian zi zi de xiang cao nai you pao fu )

Sweet vanilla cream puff

Introduction:

"It won't be very difficult to make lovely puffs. You might as well try it in your spare time. The continuous vanilla butter with crisp puffs can be regarded as a reward for yourself."

Production steps:

Step 1: all the ingredients are ready, put the fresh cream, whipping bowl and stirring stick into the refrigerator for refrigeration. Low temperature is very important for whipping good cream

Step 2: put butter, salt, sugar and water in a pan, melt butter over medium heat and bring to a boil. Meanwhile, sift the flour and set aside

Step 3: when the water boils, it looks like this, with small bubbles on the edge. Don't keep boiling for too long, so as not to evaporate too much water

Step 4: remove the heat immediately after boiling the water, add the flour, and stir with a wooden spoon until even

Step 5: put the pot on the medium heat again and keep stirring the batter for 1 to 2 minutes. This step is to evaporate a little water in the batter. When the batter is easy to fall off from the wall of the pot and form a ball, a thin film will be left on the wall of the pot, so try to use stainless steel pot instead of non stick pot. Then leave the pot off the fire and spread the batter to cool for 5 minutes

Step 6: break up the eggs. When the temperature of the batter is not high enough to cook the eggs, add the eggs to the batter little by little, and then stir them evenly. At this time, you should pay attention to the texture of the batter. The final batter should be the kind that can be scooped up by a wooden spoon, but it will flow down in a belt with a little shaking. I forgot to take a picture here. Sorry

Step 7: squeeze the puff batter with the flower belt. Of course, it's OK to use a spoon here

Step 8: wet your hand and flatten the protruding point

Step 9: into the oven, 200 degrees Celsius, about 20 minutes. Of course, the time required will vary depending on the size of the puff, so check from time to time, when the surface of the puff is golden. Do not open the oven door during baking, otherwise the puff will collapse

Step 10: cool the baked puff on the shelf

Step 11: take out the cream from the refrigerator and beat it to the middle level until you can see the track of the mixing stick. Add icing powder and vanilla essence to flavor it. Beat it until the cream can stick to the mixing stick and form a small peak. Be careful when whipping the cream. Take your time and don't beat it too much

Step 12: cut the puff, squeeze in or spoon in the cream and cover it

Step 13: strawberries and vanilla cream are also a perfect match. It's delicious and refreshing

Materials required:

Salt free butter: 57g

Refined salt: 1 / 2 teaspoon

Sugar: 1 teaspoon

Water: 120ml

Medium gluten flour: 75g

Eggs: 2

Fresh cream: 120ml

Icing powder: 4 tbsp

Natural vanilla extract: 1 / 4 teaspoon

Precautions: 1. If the heating time in step 5 is too long and too much water is evaporated, the puff batter may still be too thick after adding two eggs. At this time, you can continue to add eggs bit by bit until the correct batter texture is reached. 2. On the contrary, if the water evaporated in step 5 is too little, you may not need to add two eggs in step 6, So we should pay attention to add eggs bit by bit, and check the texture of the batter from time to time, so as not to make the final batter too thin. 3. Try to use high-quality butter and natural vanilla essence, which will affect the taste of the puff. 4. If you don't like cream, you can also use Greek yogurt instead. In Singapore, you will also put durian and BAABAA into the puff, which is one of my favorites

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Vanilla

Chinese PinYin : Tian Zi Zi De Xiang Cao Nai You Pao Fu