Crisp puff(xiang cui pao fu )

Crisp puff

Introduction:

"Puff, seeing Meitian's delicious food, people have done a lot of things with changeable shapes, but they haven't tried this. They try it once when they have time, and it's estimated that it will be successful once. In fact, when you have a certain understanding of many things, the chances of success will be much higher. It's amazing to see the continuous rise of puff. Who can develop it These pastries are really worth learning. Puffs need to be cooled before they are filled with cream or cheese sauce. It depends on your taste, but you must eat them as soon as possible, or they will be soft. So it's best to milk them before eating. Cream is the most common sandwich of puffs. It's a good match for the two. "

Production steps:

Step 1: cut 100g butter into small pieces, add 250ml water, 3G salt and 5g sugar into a skillet

Step 2: heat the pot over low heat until it boils slightly

Step 3: pour in all 150 grams of sifted flour and stir with a wooden spatula. The stirring here is not the way of circle, mixing a few times will become dough, there is a layer of film at the bottom of the pot.

Step 4: break up the four eggs and add a small amount of them to the dough. This process will be painful at the beginning, because the density difference between the two is too big. Just be patient.

Step 5: adjust the batter state of the egg as shown in the figure. If you pick up the batter, it will fall slowly. The shovel shows this triangle shape with obvious sharp point.

Step 6: put the batter in the decoration bag and preheat the oven for 200 degrees,

Step 7: spread a non stick oilcloth on the baking pan, squeeze the paste on it at a certain distance, then bake it in the middle of the oven for 10 minutes, then bake it at 170 degrees for 15 minutes. Do not open the door in the middle of the oven, otherwise it will be a pastry.

Step 8: cream cheese and light cream 30 g and 10 g white sugar melt in water until smooth

Step 9: Cream 50 grams, add 5 grams of sugar to beat

Step 10: add cream to cheese paste and stir well

Step 11: the roasted puff is cool

Step 12: melt the chocolate with milk

Step 13: pack the chocolate sauce into the decoration bag

Step 14: cool the puff, cut it and squeeze on the cheese sauce and chocolate sauce

Step 15: finished product drawing

Materials required:

Butter: 100g

Low gluten flour: 150g

Eggs: 4

Cream cheese: 50g

Cream: 50g

Sugar: 15g

Salt: 3 G

White granulated sugar: 5g

Water: 250g

Note: 1. When frying noodles, you must pay attention to the amount of eggs. If the batter has become an inverted triangle, you don't need to put egg liquid. 2. You can't open the oven door during baking. 3. The puff must be cooled before squeezing cheese sauce or cream

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xiang Cui Pao Fu