Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Tonight's puff and noodles is a strange combination. Hehe, this puff is very good. It's crispy and crisp with cream. But I prefer the puff without cream."

Production steps:

Step 1: put butter, milk and salt into a pot, boil until boiling, and turn off the heat.

Step 2: sift in the low powder

Step 3: mix well with shovel and press into dough

Step 4: fire again and keep stirring until a film appears at the bottom of the pot

Step 5: put the dough into a large container, add the egg liquid in four times, and stir evenly each time.

Step 6: put the dough into a large container, add the egg liquid in four times, and mix well each time.

Step 7: the mixed batter is very delicate and smooth. Use a shovel to lift the batter. There is an inverted triangular batter on the tip of the shovel, which means that it is OK.

Step 8: put the batter into the flower mounting bag. Spread oil paper on the baking tray and squeeze out the evenly sized puffs.

Step 9: preheat the oven 190 degrees, middle layer, bake about 30 minutes. Adjust the oven according to the time and temperature. Do not open the oven door in the baking process, otherwise it is not conducive to the expansion of the puff.

Step 10: in the baking process, beat the cream with sugar and put it into the flower mounting bag.

Step 11: you can squeeze the cream from the bottom or cut it in the middle. Let's eat.

Materials required:

Milk: 100ml

Salt free butter: 45g

Salt: 1g

Low gluten powder: 60g

Egg: 100g

Cream: 70ml

White granulated sugar: 10g

Note: the recipe of this puff comes from thin ash, thank you very much. Puff use 100g egg liquid, I take two eggs shell support 115g, so lazy to weigh, so that the batter is too thin, extrusion flower shape collapsed, but still very delicious, as soon as out of the oven was robbed. If you want to bake beautiful puffs, don't be lazy. Do not test the oven door during the baking process, which will cause the puff to retract. Watch out for the last few minutes. Be careful.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Nai You Pao Fu