Vanilla cream puff(xiang cao nai you pao fu )

Vanilla cream puff

Introduction:

"Junzhi spent two whole pages to introduce this puff, while tips took almost one whole page. After reading these two pages carefully, I suddenly feel that puff is not easy to master. I used to be too lazy to start, just because I was too lazy to start cooking, but now I suddenly become nervous and careful. Be as careful as you can and don't play by nature. Jun Zhi's manufacturing process has always been very detailed, but such a detailed description will still make people puzzled. For the prepared batter, Jun Zhi said: "lift the batter with chopsticks, the batter is in the shape of inverted triangle, the length of the sharp corner to the bottom is about 4cm, and it won't slip." At this point, I'll pick, I'll pick, I'll pick, pick, pick.... Each time, however, the length is different. It's about 4 cm. It's 2 times, 3 times. It's shorter. It seems that there are also? All of a sudden, I had a great question about this 4cm: is it the batter that is adjusted to the best state that must be 4cm every time? Or did Jun Zhi choose 4 cm after mixing the batter, and then recorded the data? Suddenly I think of a puff in the long emperor's treasure book. I quickly turn it over and have a look. There is only an inverted triangle, and there is no length limit. OK, let's forget about it and move on to the next step. Watching it gradually bulge in the oven, my heart is happy and worried, will it collapse? I really don't understand why everyone has to punch holes in its buttocks to squeeze stuffing? To cover that hole? I don't think so. If the filling hole can't be seen, just make it smaller? Take a bamboo stick to make a small hole and squeeze the stuffing in with a small flower mounting bag. As long as the stuffing doesn't overflow, the small hole will naturally close, and then you can't see the trace of stuffing. "

Production steps:

Step 1: Materials

Step 2: put water, salt, sugar and butter into the pot

Step 3: heat the oil over medium heat until it melts and then boils

Step 4: turn the heat down and pour in the flour at one time

Step 5: stir quickly with a wooden spoon, do not stick to the pot, leave the fire

Step 6: continue to stir until the batter is not too hot, add the eggs in several times, and then add the next time after the eggs are completely fused with the batter

Step 7: stir up the batter to form an inverted triangle

Step 8: put it into the flower mounting bag with sharp teeth and flower mouth

Step 9: extrude the pattern on the baking tray

Step 10: put in the oven, middle layer, heat 210 degrees, bake for 10-15 minutes

Step 11: puff up the batter, turn 180 degrees, and continue to bake for 20-30 minutes

Step 12: yellowish brown, out of the oven

Step 13: put the cream stuffing into the flower mounting bag and cut a small hole

Step 14: prick a hole in the puff with a bamboo stick

Step 15: insert the tip of the decoration bag into the hole and squeeze in the filling

Step 16: plate and garnish with powdered sugar

Materials required:

Low gluten powder: 50g

Water: 80g

Butter: 40g

Sugar: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Eggs: 1.5

Vanilla cream filling: right amount

Note: do not add eggs at a time, as long as the batter to the best state, there is no need to continue to add eggs. You can also directly use a small spoon to dig up the dough and put it on the baking tray without extruding the pattern. You must not open the oven door during baking to avoid the puff collapse.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Cao Nai You Pao Fu