Strawberry cream puff(cao mei nai you xiao pao fu )

Strawberry cream puff

Introduction:

Production steps:

Step 1: put the milk, salt and softened butter into the egg beater. Cook at 120 ℃ in the induction cooker until bubbling

Step 2: keep the induction cooker warm and sift in low gluten flour

Step 3: stir evenly with a rubber knife, adjust to 120 degrees, and turn off the fire after the batter film appears at the bottom of the pot

Step 4: stir evenly with a rubber knife, adjust to 120 degrees, and turn off the fire after the batter film appears at the bottom of the pot

Step 5: the batter is glossy and smooth

Step 6: put the batter into the flower mounting bag, spread oil paper in the baking pan, and squeeze out the puff batter. Preheat the oven at 200 ℃ and bake for 20 minutes. The surface of the puff is golden and expands until it is straight. Turn off the heat and continue to simmer for 5 minutes. Then take it out to cool.

Step 7: poke a hole in the bottom of the puff with chopsticks

Step 8: all poked puffs

Step 9: the cream should be refrigerated for more than 12 hours in advance to send the cream

Step 10: mix the whipped cream with chubby strawberry jam

Step 11: put the cream mixture into the flower mounting bag and squeeze into the puff

Step 12: the broken puff is full of cream

Materials required:

Butter: 50g

Milk: 100g

Low gluten flour: 70g

Eggs: 2

Egg white: 1

Cream: 100g

Salt: 2G

Chubby strawberry jam: half a bottle

Note: feel this is a high success rate of dim sum, pay attention to hot noodles do not paste the pot on OK, poke holes on the top of the best slightly split, so that when filling cream will not bulge from below due to flatulence

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cao Mei Nai You Xiao Pao Fu