Master key points to make perfect puff -- vanilla puff(zhang wo guan jian dian zuo chu wan mei pao fu xiang cao pao fu han xiang cao xian zuo fa )

Master key points to make perfect puff -- vanilla puff

Introduction:

"After several times of practice, I finally succeeded in making this little puff, happy, happy! I found that as long as I master a few key points, it is not so difficult to make a successful puff! First, the production of batter, The production process must not be too dry or too thin. It's better to just hang the triangular batter on the shovel. If it's too thin, the puff can't drum up in the process of baking. If it's too dry, it's hard to squeeze, and it's easy to crack. Second, the temperature is very important. At first, you must use high temperature, so that the puff can drum up quickly, and then turn to low temperature to dry the moisture of the puff After the sample is baked, it won't collapse until it is taken out... I'll explain in detail during the production process... I remember when I first ate puffs in Shanghai, every day when I went to work and passed the subway station, I would see a lot of people around the door of that small puff shop. At that time, I didn't know what puffs were, and I didn't worry about going to work. I usually didn't buy them in a hurry. On the birthday of someone in my family that day, I thought about buying something I hadn't eaten, just like that puff shop, I bought a large one specially, and the packaging looks good. The logo seems to be a cartoon old man. Hu Zi looks like a puff. I feel high-end on the whole. When I eat it at home, I find it's an empty shell stuffing, which is similar to cream. Anyway, I'm a little disappointed in the taste, so I haven't bought it any more. I haven't seen anyone selling puffs since I came to the place where I live now. Maybe I don't go to the downtown very often. I once went to the market and found that the cake shop of the market had bought some of them. The shell was not crisp at all, and the filling was cream. I guess it was not just made! I had the idea of doing it myself. My own crispy vanilla stuffing is delicious

Production steps:

Step 1: prepare the required materials.

Step 2: pour water, salt, sugar and butter into the pot.

Step 3: heat until butter is completely melted, stir well, boil until boiling, turn to low heat.

Step 4: pour in all the flour at one time and stir quickly and continuously.

Step 5: stir until the flour and liquid are fully integrated and don't stick to the pan, turn off the heat, and the hot stamping is completed.

Step 6: disperse the batter to dissipate heat. When it is not too hot, you can add the scattered egg liquid.

Step 7: note that the egg liquid in the formula doesn't have to be used up. I just used it up here. Add the egg liquid into the batter several times. With the increase of egg liquid, the batter will be more and more moist and smooth until the batter is inverted triangle and won't slide. No more egg liquid is added.

Step 8: take a flower mounting bag and put the flower mounting mouth into the flower mounting bag.

Step 9: cut off the front end of the decoration bag and push the decoration mouth into the top.

Step 10: clamp the mouth with a clip to prevent leaving space during installation.

Step 11: put the decoration bag on a container to make it easier to load.

Step 12: after loading, release the clip and prepare to squeeze the puff.

Step 13: spread a layer of tin foil on the baking tray and brush it with a thin layer of oil.

Step 14: squeeze in about 3-4cm of puff batter, keeping a little distance in the middle.

Step 15: put the puff into the oven preheated at 230 ℃ for about 10 minutes. After the puff is puffed up, turn to 200 ℃ and bake for about 15 minutes until the surface of the puff turns yellow brown. Pay attention not to open the oven door midway.

Step 16: put the stuffing into the flower mounting bag with a small flower mouth. (see the previous article for the method of stuffing)

Step 17: Method 1 cut two thirds of the puff from the middle, don't cut it, squeeze the stuffing into the puff, if you don't have a small flower mounting mouth, this method can also use the fresh-keeping bag to cut a small hole to squeeze.

Step 18: Method 2: stick a hole in the bottom of the puff with the flower mounting mouth to squeeze the filling in. I prefer this method because the filling is not easy to flow out and will not be everywhere.

Materials required:

Low concentrate flour: 100g

Water: 160 ml

Eggs: 3 (about 185g)

Butter: 80g

Sugar: 5g

Salt: 2G

Note: 1. The first key is the mixing of puff batter. When the batter is heated, it may be a little different because the heating time is not dry and wet, and the amount of egg liquid will be a little different. But as long as you remember that the egg paste is in inverted triangle state and won't slide, you can stop adding egg liquid. If the egg paste is too dry, the puff will crack easily, and if it is too thin, it will collapse easily, As long as the batter can be inverted triangle state, and will not slip, puff is basically half the success. 2. The second key is the baking temperature. The principle is to let the puff puff up quickly with high temperature, and then dry it with low temperature, so that the puff will not collapse and the skin is crisp. The difference between high temperature and low temperature should not be too big. If the difference is too big, it is easy to collapse. I used the highest temperature of the oven at 230 degrees and the low temperature at 200 degrees. If I used 180 degrees, it would collapse in the oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhang Wo Guan Jian Dian Zuo Chu Wan Mei Pao Fu Xiang Cao Pao Fu Han Xiang Cao Xian Zuo Fa