Puff(pao fu )

Puff

Introduction:

Production steps:

Step 1: prepare all materials.

Step 2: put the milk into the pot, put in the butter, and heat it over low heat (induction cooker 300W).

Step 3: heat until the butter melts and is about to boil.

Step 4: add the flour and starch into the milk butter mixture and stir quickly.

Step 5: stir into dough, there is dough film at the bottom of the pot (in fact, it is paste pot but not burnt).

Step 6: put the dough into the bowl, add the egg yolk paste several times, and mix with each other.

Step 7: finally lift the rubber scraper, the batter is inverted triangle, and the edges and corners are slightly burred.

Step 8: put the paste into the decoration bag.

Step 9: squeeze into a buttered baking pan, bake at 190 degrees until colored, turn to 160 degrees and continue. It takes about half an hour to grow up. Pay attention to the observation.

Materials required:

Common flour: 50g

Starch: 10g

Milk: 100g

Butter: 45g

Eggs: 2

Note: [1] the egg liquid must be added in several times, a small amount and stirred evenly for many times. According to this amount, it is more appropriate to add an egg three times, otherwise it is not good to mix well. 【2】 The amount of egg liquid should not be rigidly controlled, and the consistency of batter should be controlled. 【3】 The final batter must not be thin, in order to squeeze into the baking tray will not become no type. Must be able to have lines, and do not disappear, otherwise it will become a cake. 【4】 No milk, water or milk powder.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Pao Fu