Fruit cream puff(shui guo nai you pao fu )

Fruit cream puff

Introduction:

"Crispy furpi, strong milk fragrance and sweet flesh are the delicious food you want to eat. It's simple and easy to use. It's easier than making biscuits. "

Production steps:

Step 1: soften the butter, cut it into small pieces, and put it into a small pot with salt and water;

Step 2: boil with medium and low heat until the butter turns into liquid and water boils;

Step 3: leave the fire immediately and add low gluten flour immediately;

Step 4: stir in circles with a wooden spatula to make the dough evenly hot and turn into dough;

Step 5: turn on the low heat again, heat the dough to remove moisture, turn the dough with a wooden spatula until a film is formed at the bottom of the pan, and leave the heat;

Step 6: pour the dough into a large bowl, spread it out to cool the hands; add a small amount of egg liquid into the dough and stir it;

Step 7: stir evenly with the manual egg beater each time;

Step 8: until the dough becomes smooth and delicate; when the dough is lifted with a rubber scraper, it will be inverted triangle shape, but will not drip;

Step 9: put the batter into the flower mounting bag, and use the round flower mouth to extrude the circle on the baking tray with oil paper;

Step 10: flatten the surface of the batter with a fork dipped in cold water;

Step 11: preheat the oven at 200 ℃, heat up and down, bake in the middle layer for 25 minutes;

Step 12: cool the roasted product until it is not hot;

Step 13: cut from the middle of the puff with a bread knife, don't cut it;

Step 14: add the animal cream into the sugar powder, beat it in the electric egg beater until hard foaming, put it into the flower mounting bag, and squeeze it into the puff with the chrysanthemum mouth;

Step 15: wash and peel the fruit, cut it into pieces and decorate it on the cream;

Materials required:

Low gluten flour: 60g

Butter: 50g

Water: 100g

Salt: 1 / 4 tsp

Chicken whole egg: 2 (about 110g)

Animal fresh cream: 100g

Powdered sugar: 10g

Fresh fruit: moderate

Note: do not open the oven door in the middle of puff baking, the dough will not expand when it suddenly gets cold. Add a small amount of egg liquid several times. Also, eggs are best used without refrigeration.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Shui Guo Nai You Pao Fu