Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Xiaogeng likes to eat puffs, so I often buy them, but now food safety is really worrying, so I always strive to do well in puffs. After reading many posts, everyone says it's simple, but I'm such a smart person who can't do it well all the time. When I bake it, it's very spectacular, and it goes up a lot, and it collapses when I take it out. That's my essence of fighting and losing repeatedly God, finally a little like the puff puff out of the oven! Originally, I was not prepared to bake this dish of puff successfully, so the raw materials were cheaper, and the puff made with butter and milk was more fragrant! In the same way, the heat is also higher. You can adjust it according to your own needs! "

Production steps:

Step 1: prepare the materials.

Step 2: Boil the oil, 1 teaspoon sugar and salt in a basin.

Step 3: sift and add low powder.

Step 4: stir well and set aside.

Step 5: blanch the mixed flour and stir fry it with low heat until a thin film appears at the bottom. Turn off the heat.

Step 6: don't put it in hot hands, break up the eggs, add it into the batter twice, and mix well.

Step 7: mix the batter of egg liquid and lift it with a shovel to form an inverted triangle.

Step 8: add the batter to the baking tray with two spoons.

Step 9: after the oven is preheated at 200 degrees, put the puff into the oven and bake it in the middle layer for about 15 minutes. Instead of rising, bake it at 180 degrees for about 15 minutes, or adjust the temperature according to your oven

Step 10: add the remaining sugar to the cream.

Step 11: whisk the cream into a solid state at high speed with an egg beater.

Step 12: fill in the puff (I broke it directly from the middle).

Materials required:

Low powder: 100g

Salad oil: 70g

Sugar: 30g

Water: 140g

Eggs: 2

Salt: 1 / 2 teaspoon

Light cream: 1 box

Note: 1. Eggs are the key to puff growth, but not too much, otherwise the finished product is easy to collapse. 2. When the puff is baking, the door of the oven can not be opened until the puff is baked and cooled, otherwise the puff will collapse easily. 3. In addition to light cream, you can also add other fillings you like.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai You Pao Fu