Ice cream puff(bing qi lin pao fu )

Ice cream puff

Introduction:

"The softness of ice cream and the crispness of puff touch the taste buds alternately. Although they have their own characteristics in taste, they also complement each other! It's crispy and icy. Isn't it just the feeling we need in summer? With the wind coming through the window, the cool wind is facing us. It's pure and natural, and we spend a long afternoon planting... "

Production steps:

Step 1: cut butter into small pieces, add water, salt and sugar, heat until boiling, remove from heat.

Step 2: pour in the sifted flour at one time and stir quickly.

Step 3: mix well and fire again. Use medium heat and stir until a thin film appears at the bottom of the pot. Turn off the heat.

Step 4: when the hand is not hot, pour in the whole egg liquid four times. (mix well every time and add the next time)

Step 5: the batter is glossy, smooth and sticky. When the batter is slowly dropped, it can form an inverted triangle shape.

Step 6: put the paste into the flower mounting bag.

Step 7: squeeze the flower mounting mouth onto the baking tray. There should be a gap between them when arranging, because the puff will expand.

Step 8: preheat the oven 200 degrees, heat up and down, bake for 25-30 minutes, until the surface is colored, and the expansion is straight, turn off the heat, continue to simmer for 5 minutes, and then take out to cool.

Step 9: cut the puff into ice cream balls.

Materials required:

Low gluten flour: 60g

Salt free butter: 45g

Milk: 100ml

Eggs: 2

Salt: a little

Sugar: a little

Vanilla ice cream: moderate

Note: 1, the degree of dry and wet puff batter also directly affects the success or failure of puff. The batter is too wet, it is not easy to dry the puff, and it is not easy to maintain the shape. The puff tested is flat, and the skin is not crisp, and it is easy to collapse. If the batter is too dry, the Puff's expansion strength decreases, the expansion volume is small, the epidermis is thick, and the internal cavity is small. 2. In the production of puff dough, eggs must not be added into the batter at one time, but should be added in several times until the puff dough reaches a good dry and wet degree. Pick up the batter with wooden spoon or chopsticks. The batter is in the shape of inverted triangle. The tip is about 4cm away from the bottom, and can keep the shape. 3. Puffs made with salad oil have thinner skin, but they also soften more easily. The skin of the puff made with butter is stronger, more complete, more beautiful in shape and more fragrant in taste.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bing Qi Lin Pao Fu