Original puff(yuan wei pao fu )

Original puff

Introduction:

"This is my third time to make a puff. The first two failed due to various reasons. This time, I learned the recipe from Bo Hui, which was very successful. Thank you, Bo Hui

Production steps:

Step 1: get the materials ready. Butter softens at room temperature.

Step 2: heat the milk, butter and salt to boiling, and turn off the fire immediately.

Step 3: sift in low gluten flour.

Step 4: mix well.

Step 5: continue to turn on the medium heat and keep stirring until a thin film appears at the bottom of the pot. Turn off the heat.

Step 6: when the air is not hot, break up the two eggs and add them to the batter in four times. Stir evenly each time and add the next time.

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

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

Step 9: spread oil paper in the baking pan and squeeze out batter of uniform size. There should be a gap between them.

Step 10: preheat the oven at 200 ℃ for 10 minutes, then bake at 190 ℃ for 20-25 minutes. Until the surface of the puff is golden and swells, turn off the heat and continue to simmer for 5 minutes, then remove and let cool.

Step 11: the roasted puff is crisp and delicious. It's delicious to eat directly.

Materials required:

Milk: 100ml

Salt free butter: 45g

Salt: 1g

Low gluten flour: 60g

Eggs: 2

Note: 1. Batter, not too thin, too thin must not be good expansion, basically according to this formula is two medium-sized eggs on the line. 2. The temperature should not be too high or too low. So the first ten minutes should be 200 degrees, and then it should be reduced to 190 degrees. Pay attention to the observation. After coloring, you can basically turn off the oven, so the time is 30-35 minutes. According to the size of the puff and the power of the oven, adjust it in time.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yuan Wei Pao Fu