Cream puff(nai you xiao pao fu )

Cream puff

Introduction:

"I once made a big puff a few months ago. Later, I saw that many TXS on the Internet had baked their own little puffs. At first sight, I thought they were cute, and it was convenient to eat one by one. But this time, I was not so lucky as the last big puff. For the first time, maybe the batter was not mixed in place or the batter was not in the right shape. The puffs that came out of the oven looked like flat tires, OK I know that my obsessive-compulsive disorder is coming again. I find out the reasons for my failure, summarize my experience, and try again the next day. I feel a little uneasy. I especially like to observe the change process of desserts in the oven through the glass door. When I see the balloons in the oven, I know that I am not far away from success. "

Production steps:

Step 1: put the butter and water into the pot, heat and melt, turn off the heat

Step 2: pour in the sifted low flour at one time and mix well quickly

Step 3: open fire again and heat until the film at the bottom of the pot leaves the fire

Step 4: keep the dough warm and add the egg liquid several times until it is lifted up with chopsticks

Step 5: not all the egg liquid here must be used, as long as it is in inverted triangle state

Step 6: squeeze on the baking plate, leave some distance between each other, put it into the oven preheated at 200 degrees, middle layer 200 degrees for 15 minutes, turn 170 degrees for 17 minutes

Materials required:

Low powder: 40g

Butter: 40g

Water: 80g

Eggs: 2

Cream: 100g

Powdered sugar: 10g

Note: 1. Don't take out immediately after baking, simmer in the oven for a few minutes. 2. Squeeze proper amount of cream into the cooled puff. It is recommended to refrigerate and eat better~~

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Xiao Pao Fu