Puff(pao fu )

Puff

Introduction:

"Recently, the company moved to a new place. There are gardens, rockeries and fountains. Everything is very fresh. The office area has become bigger and brighter. Everything is beautiful. So the desire to make things has been aroused. Today's work is a puff, which is said to be translated from French. It means rolling Chinese cabbage. OK, watch it slowly expand in the oven It's very similar to being bloated. "

Production steps:

Step 1: prepare materials

Step 2: put all the oil, water, sugar and salt in the pot and heat them over medium heat;

Step 3: stir the salad oil slowly with a shovel while heating to make the salad oil evenly distributed;

Step 4: continue heating until boiling;

Step 5: turn the heat down, pour all the flour into the boiling oil and water, stir quickly, make the flour and water fully mixed, leave the heat when the dough does not stick to the bottom of the pot;

Step 6: break up the eggs and add some egg liquid when the dough is not hot;

Step 7: add the next time after the eggs are fully absorbed by the dough, and so on, until the batter is lifted with a shovel, the batter is inverted triangle, and the upside down batter does not slip, and the length is not less than 3cm. (the number of eggs is not fixed. There may be more than four, or there may not be enough. In any case, the above condition shall prevail.)

Step 8: lay a layer of oil paper on the baking tray, put the puff paste into the flower mounting bag, squeeze it into the baking tray in turn, and leave a certain space in the middle;

Step 9: preheat the oven 210 degrees in advance and bake for 17 minutes;

Step 10: after 17 minutes, the puff has expanded and become a little fat. Adjust the temperature to 180 degrees and bake it for about 10 minutes. When the surface of the puff turns brown, it can be out of the oven;

Step 11: while waiting for the puff to cool, make the cream filling, add sugar to the light cream, and beat it with the electric egg beater until it is dry and foamy;

Step 12: cut a small hole on the edge of the puff with a knife and fill in the cream filling. The cream filling puff is ready. Try one

Materials required:

Low powder: 150g

Water: 250g

Salad oil: 100g

Fine granulated sugar: 10g

Salt: 2G

Eggs: 5

Cream: 250g

Precautions: 1. After squeezing the puff, there will be a small sharp corner on the surface of the puff. You can prepare a bowl of water and smooth the small sharp corner with your fingers. If you don't mind, it doesn't matter if you don't smooth it. 2. When baking the puff, you must not open the oven door, which is the key to the successful expansion of the puff:)

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Pao Fu