Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Puff is a sweet food from Italy. The puffy open cream dough is covered with cream, chocolate and even ice cream. In France, puff has become a symbol of auspiciousness. In festivals, such as the birth of a baby or the wedding of a new couple, it is customary to pile up the puff into a tower after dipping it with caramel to celebrate, which is called croquembouche, symbolizing joy and congratulations. There are many flavors of puff - original, cream, chocolate, vanilla, Matcha Each of them is sprinkled with "snow-white" sugar cream. After a bite, cream comes out of the "crisp" skin, "cool", "thick", "fragrant lips and teeth", which makes people "aftertaste for a long time."

Production steps:

Step 1: milk + salt + softened butter, put into the pot, boil until completely boiling, then turn off the heat.

Step 2: sift in 60 grams of low gluten flour.

Step 3: mix the dough evenly with a wooden spoon.

Step 4: open fire again, medium fire, and keep stirring until the batter film appears at the bottom of the pot, then turn off the fire.

Step 5: take it out and put it into the mixing basin, cool it down to the temperature of hot but not hot hands, and pour in the whole egg liquid in 4 times

Step 6: the batter is glossy and smooth. When it is picked up and dripped, it will take on the shape of inverted triangle

Step 7: put the batter into the flower mounting bag, spread the oil paper in the baking tray, and squeeze the 4 cm diameter puff batter.

Step 8: preheat the oven, bake at 190-200 ℃ for 25 minutes, until the surface of the puff is golden yellow, and the puff expands straight, turn off the heat and continue to simmer for 5 minutes, then take it out to cool

Step 9: Cream with sugar and ice water. Put the cream into the flower mounting bag. Cut the puff across the middle and squeeze in the cream or squeeze in the cream from the bottom of the puff.

Step 10: eat

Materials required:

Low gluten flour: 70g

Salt free butter: 45g

Milk: 100g

Eggs: 100g

Cream: 100ml

Note: the temperature of roasted puff should be appropriate, too high will ripen early, too low is not conducive to expansion. Do not open the oven cover when baking, otherwise it will affect the puff expansion.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu