A good taste in one bite -- Mini blueberry puff(yi kou yi ge hao zi wei mi ni lan mei pao fu )

A good taste in one bite -- Mini blueberry puff

Introduction:

"In fact, I've done it countless times, once, and then my two failure records last night This morning, I feel more relaxed. I continue to struggle with last night's puffs Looking at the puffs in the oven getting bigger one by one, I really feel like seeing the sun through the clouds. Maybe the success after continuous failure is the last happy gossip: it is suggested to turn on the computer sound when reading a bug's log in the future, and the music recommended by a bug is very correct. Now let's sum up the three mistakes. For the first time, I opened the door in the middle of baking, and the oven The temperature inside suddenly dropped, so the puffed puff softened instantly and became a bubble cake The second time, I used a very small amount of prescription. I accidentally put too many eggs and they became very thin. I could hardly stay on the eggs and they all flowed down. I tried to add some flour, but it was still a cake In addition, I didn't go to see the fire at all, and it was burnt The third time, when I baked the shell over low heat, the amount of shell was very small and the water content increased. Even if I deliberately reduced the amount of eggs, it was still cake Well, let's start with today's success. "

Production steps:

Step 1: mix the high powder and low powder and sieve them for standby. Use a container that can be heated

Step 2: mix butter, water, sugar and salt

Step 3: heat the water oil mixture to boiling

Step 4: immediately pour hot water into the flour and stir while pouring

Step 5: mix the powder evenly into a ball, heat it over low heat, and stir while heating

Step 6: heat until there is a layer of flour shell at the bottom of the basin, as shown in the red circle in the picture, and then turn off the fire to cool down slightly

Step 7: break up 3-4 eggs (three or four are OK, I used three or a quarter)

Step 8: when the dough is cooled to below 60 ℃, add a small amount of egg liquid several times and mix well

Step 9: until the batter drips in a triangle

Step 10: put the batter into the flower mounting bag and squeeze into each dough about 50 cents in size. Preheat it at 220 degrees for 10-15 minutes. Turn it 180 degrees for 15-20 minutes after the puff is no longer bigger. Pay attention to the coloring. The time is uncertain

Step 11: Mix Cream with sugar and blueberry sauce and put it into the flower mounting bag (round mouth is best)

Step 12: if you want to squeeze the cream inside, use chopsticks to poke a hole in the bottom, or mount it on your head

Materials required:

Low powder: 60g

High powder: 60g

80g: butter

Water: 200g

Eggs: 3-4

Sugar: 4G

Salt: 2G

Cream: 250 ~ 300g

Blueberry Jam: 100g

Note: tips1, heating dough must appear shell, the main purpose of this process is to evaporate some water. 2. If you don't want to make a small one, you can make a large one. The dough with a diameter of about 3cm can be 200 degrees for 25 minutes, and the dough with a diameter of about 2cm can be adjusted to about 20 minutes. Pay attention to the last few minutes when baking. You can come out when the coloring is almost done. 3. Don't open the door when baking, otherwise it won't succeed! Because the cold air will make the puff retract and turn into a cake 4. In fact, I don't need to be very sure about the amount of eggs. Maybe that's what I mean. One of the reasons why I used the remaining one last night is that I didn't want to waste it. By the way, my eggs are relatively large, and each one with skin is about 62g. I'll adjust them according to my own needs.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Yi Kou Yi Ge Hao Zi Wei Mi Ni Lan Mei Pao Fu