Original puff(yuan wei pao fu )

Original puff

Introduction:

Production steps:

Step 1: material preparation

Step 2: bring water, butter and salt to a boil and turn off the heat

Step 3: add the sifted low gluten flour

Step 4: mix well without particles.

Step 5: beat the eggs well, pour them into the batter slowly, pour a quarter first, and mix the egg liquid and batter well with a shovel. Mix well and add a quarter of the egg. Repeat.

Step 6: stir until the batter is triangular and does not drip.

Step 7: put the batter into the decoration bag. I use chrysanthemum mouth

Step 8: squeeze the batter onto the oilpaper

Step 9: preheat the oven to 210 degrees, bake for 15 minutes, turn 180 degrees after the puff is puffed, and bake for 20 minutes until the surface is golden

Step 10: finished product

Step 11: this time I did two sets, and the second time I squeezed a little bit smaller

Step 12: looks like the finished product is more lovely

Materials required:

Butter: 50g

Low gluten flour: 75g

Eggs: 3

Water: 120g

Salt: half a teaspoon

Note: my oven is Changdi 18L, with so many materials, just baked two plates, can be used as a reference.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Yuan Wei Pao Fu