Puff(pao fu )

Puff

Introduction:

"It only takes half an hour to make such a delicious puff. It's really simple."

Production steps:

Step 1: Ingredients: flour, sugar, butter, eggs, salt

Step 2: bring water, sugar, butter, eggs and salt to a boil in a small pot

Step 3: use chopsticks to mix the flour and water together. Stir quickly. 3. Stir until the flour and water are all mixed together. Turn off the heat after it doesn't stick to the pan,

Step 4: use chopsticks to disperse the batter to dissipate heat. When the batter is not too hot (the temperature is about 60-65 ℃), you can add eggs. First add a small amount of eggs and stir until the batter absorbs all the eggs, then add the next time.

Step 5: pick up the batter with chopsticks. The batter is in the shape of an inverted triangle. The degree of the sharp corner to the bottom is about 4cm, and it will not slip. This level means OK. No more eggs.

Step 6: because I don't have a flower mouth, I use a spoon. If I have a flower mouth, it will look better

Step 7: preheat the oven and bake at 180 degrees for 20 to 25 minutes

Step 8: I don't know the first plate, so the roast is a little big, ha ha

Step 9: This is a small point in the second set. Is it better. All the dishes are empty, hehe. You can squeeze any cream you like. Jam is OK. So you have different tastes.

Materials required:

Common flour: 100g

Water: 160g

Butter: 80g

Sugar: right amount

Salt: one teaspoon

Eggs: 3

Note: the degree of dry and wet of puff batter also directly affects the success or failure of puff. The batter is too wet, it is not easy to dry the puff, and it is not easy to maintain the shape. The puff tested is flat, and the skin is not crisp, and it is easy to collapse. If the batter is too dry, the Puff's expansion strength decreases, the expansion volume is small, the epidermis is thick, and the internal cavity is small. So add eggs to pay attention to the degree of dry and wet oh

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Pao Fu