Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"All the puffs I bought before were soft, and I thought they should be like this. Until I made a puff, I knew that the bought puff had completely changed the state of the puff. The crisp taste of puff skin overturned the initial impression of puff. The puff out of the oven is like a ping-pong ball. It has no weight when you hold it in your hand. If you squeeze it into the cream filling, the puff is complete. When you enter it, it immediately makes a crackling sound. At this time, with the sweetness and smoothness of the cream filling, you will know that the global popularity of puff is not groundless! "

Production steps:

Step 1: prepare materials and sift with low powder

Step 2: put water, salt, sugar and butter into the pot,,

Step 3: heat over medium heat and stir. When boiling, turn to low heat

Step 4: pour in all the flour at one time and remove from the heat

Step 5: stir quickly with a wooden spoon to make the flour and water completely mixed together to make it completely gelatinized

Step 6: put the batter into the container and stir it to disperse for heat dissipation

Step 7: when the batter is not too hot, add the eggs. First add a small amount of eggs, add a small number of times, stir until the batter absorbs the eggs, and then add the next time, after adding the eggs, the batter will become more and more moist and smooth

Step 8: pick up the batter at this time. The batter is in the shape of an inverted triangle with a length of about 4cm and will not slip. That means it's done, and there's no need to add egg liquid.

Step 9: put the appropriate flower mouth into the flower mounting bag, and put the paste into the flower mounting bag,

Step 10: put oilcloth on the baking plate, squeeze the batter on the baking plate, keep a certain distance between each dough, leaving enough space for dough expansion

Step 11: dip a small amount of water with a spoon and press down the small tip on the top of the puff to make it smooth.

Step 12: preheat the oven at 210 degrees. Bake in the middle for 10-15 minutes. When the puff expands, lower the temperature to 180 degrees and continue to bake for about 20 minutes,

Step 13: until the surface is yellowish brown, it can be baked.

Step 14: beat 250 grams of light cream and 25 grams of sugar until the flowers are mounted

Step 15: select the flower mouth to be patterned and put it into the mounting bag, then put the cream into the mounting bag.

Step 16: after the puff is completely cooled, insert it in the bottom with the flower mounting mouth with a small round hole

Step 17: put the filling in.

Step 18: or cut the top of the puff

Step 19: squeeze in the cream

Step 20: cover the cut part again

Step 21: or make a puff like lightning, whatever you want

Step 22: or cut the top, squeeze the cream and put the fruit you like

Materials required:

Low gluten flour: 80g

Eggs: 100g

Sugar: 5g

Butter: 60g

Salt: 2G

Water: 140g

Cream: 250g

Fine granulated sugar: 25g

Note: be sure to bake in place, otherwise the puff will collapse when it comes out of the oven. Remember not to open the oven door in the middle of baking. The eggs in the recipe don't need to be added completely. The batter is in an inverted triangle shape with a length of about 4cm, and won't slip. Do not continue to add egg puff, baking temperature is very critical, first with high temperature baking, after the expansion set, then use 180 degrees to dry water, so that the puff will not collapse.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai You Pao Fu