Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"I remember that I bought two puffs online this year, not because of how much I like them, but because all the" eaters "in my family like them. Secondly, because the exchange place is in Wanda Square opposite my home, it's very convenient to go to the exchange point to pick up the puffs. When I saw the little girl there taking out a long metal tube from the freezer to poke a hole in the puff and fill it with cream, I was very happy I was very curious about how this puff could be made into a hollow one. In order to satisfy my curiosity, puff was listed as one of the baked desserts I really wanted to try. Although there were always many shortcomings at the first time, I thought it was a group purchase after I tasted it. This was enough to explain everything. Later, my evaluation was: the cream is good, i...... (sure enough, it was a complete defeat to the cream.)

Production steps:

Step 1: prepare the materials

Step 2: heat the milk and butter until boiling, turn off the heat

Step 3: sift in the low powder

Step 4: mix well

Step 5: continue to fire on the furnace, heat and stir until a layer of film appears at the bottom of the container, and turn off the fire immediately

Step 6: put the batter aside, cool slightly, add light cream and powdered sugar, stir with ice water and put it in the refrigerator

Pour the batter evenly in each step 7

Step 8: increase or decrease the egg liquid according to the actual situation until the batter is inverted triangle

Step 9: put the paste into the decoration bag

Step 10: extrude batter of uniform size on the oil paper (I specially extrude 4 large ones, many of which are small puffs, I like to make bigger ones)

Step 11: put it in the middle layer of the oven preheated at 200 ℃ for 10 minutes, turn it to 185 ℃ for 15 minutes until the puff expands and the surface is golden. Turn off the heat and cool in the oven slowly. Then take out and fill in the whipped cream filling

Materials required:

Low powder: 30g

Milk: 50ml

Butter: 23g

Egg: 1

Sugar: 1g

Salt: 1 pinch

Cream: 100g

Powdered sugar: 15g

Note: cream can be squeezed in or filled in directly. The first one I squeezed in with a puff mouth. Later, I thought it was troublesome to cut into the puff and fill in the full cream with a spoon http://blog.sina.com.cn/s/blog_ 6a50eef00101h72z.html

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu