Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Puff is a Western-style dessert originated in Italy. It has a fluffy open skin, and the cream filling is crispy and smooth. The taste is excellent. After a mouthful, the pleasure of the cream slurry bursting out in the mouth is really indescribable."

Production steps:

Step 1: light cream with sugar and a few drops of rum (no need to add) beat with electric beater until the cream has obvious lines and doesn't flow

Step 2: load the cream into the flower mounting bag, cut a small hole in the mouth of the bag, and squeeze the cream into the opening of the puff (if there is no opening, poke it in the thinnest place)

Step 3: then add the sifted low flour, mix quickly with the manual beater, and turn off the heat after mixing. When mixing, the dough will drill into the egg beater, tap a few times, knock out and continue to mix

Step 4: then add the whole egg liquid in several times. Each time you add it, you need to use the beater to stir it evenly before adding it again. I joined here five times

Step 5: the mixed dough is fine and smooth, and it will fall like a ribbon when lifted with a scraper

Step 6: put the 8-tooth flower mouth into the flower mounting bag, then put the batter into the flower mounting bag, and extrude the shape of puff on the baking plate covered with oilcloth

Step 7: preheat the oven at 200 ℃, bake in the middle layer for 15 minutes, bake until the surface is colored, and then take out

Step 8: light cream with sugar and a few drops of rum (no need to add) beat with electric beater until the cream has obvious lines and doesn't flow

Step 9: load the cream into the flower mounting bag, cut a small hole in the mouth of the bag, and squeeze the cream into the opening of the puff (if there is no opening, poke it in the thinnest place)

Materials required:

Low gluten flour: 100g

Butter: 80g

Water: 80g

Milk: 80g

White granulated sugar: 15g

Eggs: 3

Cream: 300g

Fine granulated sugar: 30g

Note: 1. When adding cream, you need to wait until it is completely cooled before adding, otherwise the cream will melt. 2. Like chocolate can also add chocolate stuffing in it. 3. If you don't have butter, you can use salad oil instead. It tastes a little different.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Nai You Pao Fu