Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"[cream puff] one mouthful is sweet, and I like delicious food more and more. The process of making it is always full of expectation and surprise. The surprise of puff is the magical hollow. Why does this happen? Why does a dough become hollow after baking? What's the matter with hollow dough? In fact, it doesn't matter whether there is an accurate answer. As long as you follow the prescription, it's easy to succeed. Enjoy the delicious food made by yourself! Crispy puffs with cream filling, one at a time, that's great

Production steps:

Step 1: material drawing

Step 2: take a small pot, preferably a stainless steel pot, and boil the sugar, salt, butter and water in the material until the butter is boiled. Stir as you cook.

Step 3: sift the flour into a small pot and mix well,

Step 4: butter the dough.

Step 5: after measuring, put three eggs in three or more times, each time make sure the eggs are completely deep into the dough

Step 6: until the batter is fine and smooth, pull up the shovel and pull out the triangle naturally. The amount of three eggs is not certain, it may not be used up, or it may be less than a little. The most important thing is the amount.

Step 7: put the mixed batter into the flower mounting bag. I used chrysanthemum mouth, but it's OK not to use mouth or other mouth.

Step 8: squeeze the batter evenly on the baking tray covered with oil paper, leaving a gap in the middle.

Step 9: preheat the oven at 210 degrees and put it in. Set the puff for about 10 minutes, then turn 180 degrees for about 20 minutes.

Step 10: the waiting time can be light cream and sugar to beat aside.

Step 11: don't rush to open the oven after work, it will be more crispy to open the puff after a little stew. Squeeze the whipped cream from the bottom of the puff into the cooled puff with a flower mounting mouth. The delicious food is in front of you. Sift on the powdered sugar and enjoy.

Materials required:

Low powder: 100g

Water: 160g

Salt free butter: 80g

Sugar: a small spoon

Salt: quarter teaspoon

Eggs: three

Cream: moderate

Sugar powder: right amount

Note: puff I do for the first time, there is no failure, there is no way to talk about experience, interested in Du Niang can find. By the way, the stuffing of puff is best to be filled and eaten now, so as to have a perfect taste.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu