Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Puff, the first time I tried to make a suck, because my oven was unable to warm up or down. I feel a little pressure! Finally, I tried for the first time with a try mentality. I didn't expect that I failed the first time. The reason was that I didn't control the egg liquid properly in the last step. I added too much egg liquid and it became thin, so I couldn't determine the shape at all. I don't admit defeat. I studied every step carefully. Later, I found the answer on the Internet. I controlled the egg liquid well and finally made it into a puff shape. But the fly in the ointment is that the puff is not crisp because the oven can't adjust the temperature. It's a bit like an egg cake pile. Although failed, but I am still very happy, because it is really delicious!! If you have an adjustable oven at home, you can have a try! "

Production steps:

Step 1: prepare the materials

Step 2: heat the milk, salt and butter to dissolve completely.

Step 3: add the sifted low gluten flour.

Step 4: mix well.

Step 5: heat again, stir the batter into a ball and let it cool.

Step 4-3: add in the dough according to the thickness to be adjusted.

Step 7: the consistency of the egg batter should not be too thin, otherwise the shape of the puff can not be made. After that, put it into the mounting bag for use.

Step 8: squeeze onto the baking tray covered with oil paper, because the puff will expand, so leave a good position. After squeezing, dip water with a spoon and gently press the tip flat.

Step 9: the oven should be preheated first, because my oven can't adjust the temperature, so I observe the surface heating according to my oven.

Step 10: whisk the cream and add it to the interlayer of the puff.

Step 11: the cream puff is ready, although there is no crispy feeling, but I like it very much, because I made it myself!

Materials required:

Low gluten flour: 75g

Butter: 50g

Eggs: 2

Salt: 3G

Sweet cream: 100g

Milk: 125g

Note: the temperature of roasted puff should be appropriate, too high will ripen early, too low is not conducive to expansion. Do not open the oven cover when baking, otherwise it will affect the puff expansion.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Nai You Pao Fu