Cheese puff(ru lao pao fu )

Cheese puff

Introduction:

"I always thought that puff was a special magic snack. After doing a lot of work, I started my first puff making. As a result, the amount of eggs was twice as much as the formula. I didn't master the method when baking the first plate, and all of them were shriveled..... But the taste was really good, with a strong smell of egg and milk... The first time was half a success and half a failure..." .”

Production steps:

Step 1: get all the ingredients ready.

Step 2: put the butter, sugar, salt and water into the pot and cook over low heat until the butter is completely melted and the water boils.

Step 3: pour the flour into the pot.

Step 4: stir quickly and turn off the fire. Turn off the heat and continue to mix the small particles in the batter.

Step 5: after the batter is slightly cold but not hot, add the eggs in several times, mix well each time, and then add the next time.

Step 6: stir the batter evenly and smoothly, and then lift it to an inverted triangle.

Step 7: dig the batter into the baking tray with a small spoon (only to find that my flower mounting mouth is too small to use), and leave more space in the middle.

Step 8: put it into the preheated oven, bake it at 200 ℃ in the middle for 35 minutes. When baking, the puff has risen a lot, and the door can't be opened in the middle.

Step 9: open the door when you bake the first plate. The result is like this. It's not enough.

Step 10: take it out of the oven a few minutes after baking and keep it cool.

Step 11: make the cheese filling at this time. Add the powdered sugar to the cream cheese and stir well over hot water.

Step 12: add light cream in several times, and then add the next time.

Step 13: make the cheese filling.

Step 14: cut the puff from the middle with a knife and fill the middle with the cheese filling with a small spoon.

Step 15: drizzle it with your favorite jam and eat

Materials required:

Low powder: 100g

Water: 160g

Butter: 80g

Eggs: 3

Sugar: 5ml

Salt: 2.5ml

Cream cheese: 150g

Light cream: 180g

Sugar powder: 45g

Note: 1, the amount of eggs to be based on the actual situation, I may use a little small grass eggs, a total of nearly five eggs to make a good batter. 2. Do not open the oven when baking. The puff will shrivel instantly when it gets cold. This is my first dish. It's like a small cake in your mouth, but it doesn't look good. 3. The cream filling can be adjusted according to your preference.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ru Lao Pao Fu