Vanilla cream puff(xiang cao nai you pao fu )

Vanilla cream puff

Introduction:

Production steps:

Step 1: mix the butter, water and salt in a saucepan. Cook over low heat until the butter is completely melted and the water boils. Remove from the heat.

Step 2: sift the low gluten powder, pour in butter water, cut and mix with scraper until there is no dry powder.

Step 3: heat with low heat and keep stirring until thin film appears at the bottom of the pot.

Step 4: quickly pour the batter into the cooking basin, cool slightly until it is not hot, and add half of the beaten egg liquid.

Step 5: use a scraper to quickly cut and mix the egg liquid and batter evenly. When the egg liquid is completely absorbed, add a part of the egg liquid and mix it quickly. Until scoop up the batter is not a ball off, floating down in the scraper after the appearance of an inverted triangle.

Step 6: preheat the oven at 200 degrees. Put your favorite flower mouth (round flat mouth or eight teeth) in the flower mounting bag, put in the batter, discharge the bubbles, and squeeze it into a round or long strip shape on the baking tray covered with oil paper.

Step 7: spray some water on the batter and put it in the preheated oven. At 200 degrees, heat up and down, bake in the middle layer for about 40 minutes until the puff expands and cracks turn brown. Take out the puff, cut it in 1 / 3 place after cooling, put it back in the oven, dry it with waste heat, and then take it out to cool.

Step 8: light cream, vanilla extract and fine granulated sugar are mixed for 7 times to distribute and put into the flower mounting bag with flower mouth. In the puff cavity filled with cream, and then cut off the cover over the cream, and finally screen a layer of powdered sugar can be.

Materials required:

Butter: 80g

Water: 200ml

Low gluten powder: 100g

Egg: 150 ~ 200g

Light cream: 200g

Fine granulated sugar: 20g

Salt: a pinch

Moisture proof sugar powder: appropriate amount

Vanilla: a few drops

Note: when heating the batter, be sure to heat it to the bottom of the pan and pour it out immediately. Add the paste in front of the egg to cool slightly, or the egg will be cooked. If you add too much egg liquid, it won't swell. If you add too little egg liquid, it won't work. The mixed puff paste should be squeezed onto the baking plate when it is warm. Spray water before baking to make the skin brittle. Bake until the oven door can not be opened or the temperature drops too low. Baking at 200 degrees in my oven is no problem. It can also be raised at 200 degrees and then adjusted to 180 degrees before baking. Sudden cooling will shrivel The baking time depends on the size of the puff. The big puff takes a long time and the small puff takes a short time. Make sure to cool the puff shell before filling. If you like, you can poke a hole in the bottom to squeeze in the stuffing, or you can cut the puff to squeeze in the stuffing. If you like, it's no problem to eat skin alone

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Cao Nai You Pao Fu