Original puff(yuan wei pao fu )

Original puff

Introduction:

"This is my first time to make a puff. I eat it directly after baking. Because just contact baking, many things have not been prepared, and the materials are also measured by referring to the formula with the measuring cup and spoon of the toaster. So I'm more casual. Of course, you can choose what you like to fill in, which is also very casual. In fact, I seldom eat puffs. I've bought them before. I always feel that they are too sweet and greasy. It's just that butter and light cream are commonly used in making puffs, which are not available at home, and it's not easy to buy. So it was made with tea oil. I never thought that one day I could make my own puffs. The first time I made them, it felt good and delicious. The key is that they are really empty inside. It's amazing. Because there's no light cream, it's made directly into the original flavor. It's good to eat without adding anything. "

Production steps:

Step 1: prepare the required materials

Step 2: put water, tea oil, salt and sugar into the milk pot

Step 3: heat to boiling and turn off the fire immediately

Step 4: pour in the flour, stir quickly, continue to turn on the low heat, keep stirring until a layer of film appears at the bottom of the pot, turn off the fire

Step 5: beat two eggs into liquid

Step 6: when the batter is not hot, add the egg liquid into the batter four times, stir evenly each time, and then add the next time

Step 7: take up the batter in the shape of inverted triangle

Step 8: there is no flower mounting bag, so I put the batter into the fresh-keeping bag and cut a small hole

Step 9: there is no oil paper, so I brush oil directly on the baking tray

Step 10: squeeze the batter into the baking tray, leaving a gap in the middle. Try to be the same size. I'm so crowded

Step 11: put in the preheated oven, bake at 200 ℃ for 10 minutes, turn 180 ℃ for 20 minutes

Materials required:

Flour: 80g

Eggs: 2

Tea oil: 40g

Water: 120ml

Salt: 2G

Sugar: right amount

Note: 1 to add egg liquid several times, each time to stir evenly, and then add the next time, as long as the batter can form an inverted triangle shape on it, do not have to use up all the amount of egg liquid. 2. The oven door must not be opened in the production process, otherwise the temperature will drop suddenly and the puff that has been soaked will collapse quickly. Don't open the oven immediately after baking. Take out the puff after the temperature drops, otherwise it will collapse.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Yuan Wei Pao Fu