Original puff(yuan wei pao fu )

Original puff

Introduction:

"I'm going to start today and try one cake every day! In fact, with my aptitude, I can never be a virtuous person. Words like meticulous and dexterous never touch me. And I also think that the rough and unrestrained life is the most ideal, go to the vast world to play HaiYe, that's enough. But on the spur of the moment, she went on the road of baking, which looks like a small woman! Also run such an online shop! In fact, I'm often ashamed that I haven't baked a cake that doesn't stick. What's more, I'm often in a hurry when customers ask me some professional questions. Chatting with a friend in the morning, we all think that we just don't want to work hard. It must be super powerful to work hard! What about baking? Work hard, we may be a sister in baking industry! After that, I began to look through the tutorial and look up the strategy. I was going to practice with a cake every day. After all, I can't be too amateur. Besides, since you can't be smart, you can make it warm-blooded and happy in your own way! I made a cake with my friends before. I made a beautiful blueberry mousse cake into a heteromorphic alien cake. To tell you the truth, the cake was not only ugly in appearance, but also bad in taste. However, we all had a good time in the process of making and eating, like playing together when we were children. I remember when I was young, taking leaves as vegetables, picking a few petals was delicacy, oil, salt, soy sauce and vinegar was replaced by sand and soil, and the pots and pans were either cheap plastic toys, or a few broken bricks and tiles After a pretentious cooking and frying, everyone took it with great care and began to pretend to taste it with a pious attitude I haven't seen such happiness for a long time! Nowadays, no matter how expensive the dishes are, it's hard to have such joy. So, I cherish such a moment. Even if I was going to make a plate of crisp puffs, I was not embarrassed when a pile of loose egg cakes came out. What's more, one of the successful puffs stood out like a flock of chickens. God knows how it got rid of the fate of egg cakes. When I opened the shop, many people said to me, "I wish you a prosperous business". Every time I couldn't help telling them that business is second, and I want to have a play! To play this matter, I work hard, must also be super fierce

Production steps:

Step 1: 1. Prepare the material and soften the butter at room temperature

Step 2: 2. Heat the milk, butter and salt together until boiling, and leave the fire;

Step 3: 3. Sift the low gluten flour into the milk, continue to turn on the medium heat, stir while heating, until a film appears at the bottom of the pot, and turn off the heat.

Step 4: 4. Pour the broken eggs into the cold batter four times, and stir them evenly each time before adding the next time.

Step 5: 5. The batter is glossy, smooth and sticky. It will be inverted triangle shape when picked up with a spoon.

Step 6: 6. Pour the batter into the flower mounting bag and squeeze it onto the baking tray.

Step 7: 7. Preheat the oven to 200 degrees in advance, bake at 200 degrees for 10 minutes, bake at 190 degrees for 20-25 minutes, until the surface of the puff is golden, turn off the heat and continue to simmer for 5 minutes, then take it out.

Materials required:

Anjia salt free butter: 45g

Pure milk: 100ml

Low gluten flour: 60g

Salt: 1g

Eggs: 2

Note: in fact, I failed to make a dish of puff. Only one puff swelled and the others shriveled. But the method and weight should be OK. Baking is different from each other. I believe you can do it. Tips: you can cut the puff, add cream, custard sauce, jam, etc., or screen powdered sugar on the surface for decoration and flavor enhancement.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Yuan Wei Pao Fu