Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Someone said: because cream and cake came into the wedding hall, there was cream cake. And the bread that deeply loves butter can only bury love in the heart and turn it into a puff... When you take the first bite, you fall in love with it. This kind of puff has appeared n times in my family. The soft puff with animal cream has endless aftertaste, which is much better than the puff with vegetable cream in takeout. Because the production time is relatively short, I often make it for my friends. The friends who have tasted this puff are always nostalgic for this fat little ball. Obviously, they are in love with... Thanksgiving is coming, Make a sweet puff! Let relatives and friends fall in love with puff, fall in love with your craft! What are you waiting for? What are you hesitating about? Let's expand our love in our hearts

Production steps:

Step 1: prepare the ingredients

Step 2: add water into the pot (medium and low heat is the main method in the whole process)

Step 3: add salt

Step 4: add butter and cook until bubbling

Step 5: pour in the sifted low powder

Step 6: quickly stir evenly until a thin film appears at the bottom of the pot, turn off the fire

Step 7: when the batter is not hot, pour the egg liquid into the batter in three times (each time must be fully stirred before adding the next egg liquid)

Step 8: stir the batter into an inverted triangle that won't drip

Step 9: put the paste into the decoration bag

Step 10: extrude the dough of uniform size in the baking pan covered with oil paper

Step 11: put into the oven, middle layer, 200 ℃ for 25 minutes, turn off the heat and continue to simmer in the oven for 5 minutes

Step 12: add the right amount of cream and sugar powder and beat it to 10%

Step 13: cut the roasted puff in half, fill in the cream, and sprinkle a layer of powdered sugar on the surface

Materials required:

Low gluten powder: 80g

Water: 100g

Butter: 50g

Salt: 2G

Egg: 160g (3 pieces)

Light cream: moderate

Sugar powder: right amount

Note: 1. When baking the batter, the whole process should be over medium and low heat. 2. Add the egg liquid into the batter, and then add the egg liquid again. 3. It's better to use a stainless steel milk pot when cooking the batter. 4. When squeezing the batter onto the baking plate, the distance between the batters must be separated, because the batter will expand after baking. I squeeze 16 eggs in one plate. 5, Press down and squeeze directly. When you squeeze to the size you want, gently lift the flower mounting bag. 6. The puff is ready to eat while it's hot. It's better not to eat overnight!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu