Puff(pao fu )

Puff

Introduction:

"After reading many baking books, almost all of them have descriptions about puffs. I feel that it's very difficult and I dare not try. Finally one day, it seems that I suddenly burst into confidence. No matter how difficult it is, I have to do it. So I found out Jun's brother's book and followed his prescription. Fortunately, it was a great success. I wanted to use whipped cream in the refrigerator to make stuffing. Who was it I learned that I had eaten all the food for the leader. Actually, I filled it with ice cream very well, and forgot to buy ice cream. I must have used protein, sugar and essence to make it. It's also good. It's sweet and fragrant.

Production steps:

Step 1: put 3 eggs evenly on one side, and then put butter, water, salt and sugar in a small non stick pot. Stir while boiling, and heat with medium low heat until boiling;

Step 2: put all the flour into a low heat, and quickly stir it into a paste with a wooden spoon. The feeling is that the paste doesn't stick to the pot, and the water and oil powder can be evenly mixed together. Put off the heat;

Step 3: leave the batter pan out of the oven, stir it with a wooden spoon to dissipate heat, until the batter is not too hot, pour in about 1 / 3 of the egg liquid, quickly stir it evenly, and then add the egg liquid. Please remember not to add it all at once, but add it step by step, and then stir it evenly. When the egg liquid is added to the batter lifted by the handle of the wooden spoon, it can form a slightly long and stable inverted triangle, and there is no batter dropping down, which proves that If the degree of light and thick is appropriate, do not add egg liquid;

Step 4: cover the mounting nozzle with the mounting bag and fill the paste into the mounting bag;

Step 5: squeeze the batter on the tin foil covered baking tray, about 2 inches at the bottom, and then put it into the preheated oven. When preheating, use 400F to bake until the ball rises, then use 365f to bake. Do not open the oven door during baking, remember;

Step 6: bake until it is not too deep golden, and then put it on the air rack;

Step 7: in fact, the inside of the puff is empty. You can make a hole by picking it with your fingers;

Step 8: use a flower squeezing bag or a rubber push tube to squeeze the filler in for eating.

Materials required:

Low gluten flour: 100g

Water: 160g

Butter: 80g

1 tsp sugar

Salt: 1 / 2 teaspoon

Eggs: 3

Protein: 2

Vanilla flavor: 1/2 teaspoon

Strawberries: how many

Vegetable oil: right amount

Note: first, in the liquid fusion after adding flour, must stir evenly, with a wooden spoon is more convenient, if the home does not have a wooden spoon, four wooden chopsticks can be used as a mixing tool, do not use the kind of hand-made iron wire egg beater, one will scratch the small pot, two not enough strength; second, the consistency of the batter to grasp properly, when the consistency of the batter to use wooden spoon handle When the batter is stirred up into a long pouring angle, the consistency of the batter is appropriate. If the batter is stirred up and stuck to the wooden handle, and the inverted triangle can not be pulled out, it means that the batter is still thick, and a little egg liquid should be added. Add the egg liquid several times until it is as shown in the figure. If too much egg liquid is added, the paste behind the wooden handle is still dripping down, which means that it is too thin. This is the last thing you want to see, so you should add the egg liquid one by one In fact, you don't have to use a flower squeezing bag or a flower squeezing mouth. You can use a spoon to spoon the batter onto the baking plate. It's just that the shape is not so beautiful. If you use a flower squeezing bag or a flower squeezing mouth, it's recommended to use a bigger one and a thicker one. In this way, the lines are clearer and the squeezing is smoother. Fourth, in the baking process, don't be curious The heart is too heavy to open the oven door. As soon as you open the oven door, the heat will come out. If you don't make a good puff, you will be discouraged. You can turn on the oven light to observe. Fifth, when it comes to fillers, whipped cream bought from the supermarket is more convenient and can be used to fill in ice cream. If you are in the mood to make custard sauce, it's also very good. The recipe of custard sauce is very popular on the Internet Easy search, I urgently need to rush, using protein 2, fine sugar 6TBL and vanilla flavor to send the filling is also very sweet, but must be points to the hard bubble, that is, protein and sugar is pulled up into a small mountain peak, do not fall, the leader said, I do fill the jade is better than WhippedCream, then don't forget the fruit this thing, the puff bottom about 1 centimeters of highland square waist cut open. Fruit, such as strawberries, and some cream, of course, are very enjoyable, and the finished product is also shown in the picture. 6. The reference number is about 20, and the reference size is about 2 inches in diameter.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Pao Fu