Cream Puff(nai you pao fu )

Cream Puff

Introduction:

Production steps:

Step 1: put the butter, salt and water into the pot.

Step 2: Boil the butter over medium low heat until it melts. Turn off the heat immediately after boiling.

Step 3: sift in low gluten flour.

Step 4: mix well with a shovel to turn the flour into dough.

Step 5: turn down the heat again until a thin film is formed at the bottom of the pot and then turn off the heat.

Step 6: keep the dough warm and add a small amount of egg liquid in several times. Add a second time after each stirring.

Step 7: until the batter becomes smooth and delicate, lift the scraper, and the dough is inverted triangular, but does not drip.

Step 8: put the paste into the decoration bag, and use the circular decoration mouth to extrude the circle.

Step 9: preheat the oven to 200 degrees, bake in the middle layer for about 25 minutes, until it expands into a ball and the surface is golden.

Step 10: cool the roasted product, beat the light cream and sugar until it foams hard, put it into the flower mounting bag, and squeeze it from the pattern on the puff with the chrysanthemum mouth.

Materials required:

Butter: 50g

Water: 100g

Salt: 1 / 4 tsp

Low gluten flour: 60g

Eggs: 2

Cream: 100g

Sugar: 10g

Note: 1. When baking the puff, remember not to open the oven door, otherwise the batter will not expand when it is cold. 2. The egg liquid should be added according to the state of the batter. If the batter is too thin, the finished product will collapse.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu