[cream puff](nai you pao fu )

[cream puff]

Introduction:

"Puff is a kind of Western dessert puff. The puffy open cream dough is covered with cream, chocolate and even ice cream. The puff on the market is soft. In fact, the fresh puff should be slightly crispy, and the skin is a little hard. The skin will soften after overnight. Fill it with your favorite stuffing, and this is a very sweet snack. "

Production steps:

Step 1: prepare the required materials.

Step 2: put the milk, salt and softened butter into the pot, boil until boiling, and then turn off the heat.

Step 3: sift in 60 grams of low gluten flour.

Step 4: mix the dough evenly with a wooden spoon.

Step 5: open fire again, medium fire, and constantly stir until the batter film appears at the bottom of the pot, then turn off the fire.

Step 6: take it out and put it in the mixing basin, cool it down to the temperature of hot but not hot hands, and pour in the whole egg liquid in 4 times. Mix well each time, then add the next egg.

Step 7: the batter is glossy and smooth. When it is picked up and dripped, it will take on an inverted triangle shape.

Step 8: put the paste into the flower mounting bag.

Step 9: spread oil paper in the baking pan and squeeze 4 cm diameter puff batter.

Step 10: preheat the oven, bake at 190-200 ℃ for 30-35 minutes, until the surface of the puff is golden yellow, and the puff expands straight, turn off the heat and continue to simmer for 5 minutes, then take it out to cool.

Step 11: Cream with sugar and ice water.

Step 12: load the cream into the mounting bag and squeeze the cream from the bottom of the puff. Or cut the puff across the middle and squeeze in the cream.

Materials required:

Milk: 100ml

Salt free butter: 45g

Salt: 1 pinch

Low gluten flour: 60g

Eggs: 100g

Cream: 60 ml

Sugar: 10 g

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: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu