More delicious after freezing(leng dong zhi hou geng mei wei xiu zhen nai you pao fu )

More delicious after freezing

Introduction:

"I've moved to a new house, though it's not quite ready. But the kitchen is the most important and the fastest part. My husband also bought me a big oven. When I wanted to buy it, I was very hesitant. Because I've never seen this kind of gas oven. It's also rare to see who's using it. Originally, the requirements for baking were quite strict. I'm really worried that this oven can't bake good things at all. As a result, after several times of trial, I feel that it's better than electricity, and it's fast. Because I bought a large capacity one, I can bake a lot next time. It's just that the firepower needs to be adjusted by ourselves, so we can taste his temper slowly. Generally speaking, I'm very satisfied! Because the baking tray is bigger, I baked a lot more. It's really enjoyable. I like to watch the small flour paste grow bigger in the oven and become fat. My husband said it's OK to do more and take it to work the next day. As a result, there are still some left at home. Finally, my husband said to put them in the refrigerator and freeze them to see what they taste like. As a result, the next day, take out a try, taste good. This winter, in a warm room, eating a few frozen cream puffs is really cool! It's a bit like an ice cream. The top and bottom layers are omelets, and the middle layer is ice cream. "

Production steps:

Step 1: pour the low flour and other ingredients except eggs into the pot, stir and heat over medium heat.

Step 2: turn to low heat after boiling, add all the low powder. Choose a thicker spoon or rolling pin.

Step 3: stir while heating, and finally form a dough like cooked batter.

Step 4: when the batter is cooled to about 60 degrees, add egg liquid in several times.

Step 5: keep stirring in one direction.

Step 6: finally stir until the batter is very smooth, and stir up to form a non dripping inverted triangle.

Step 7: put the flower mounting bag into a high barrel container, open the mouth of the bag and hang it right beside the mouth of the container. So it's easy to add batter, and it won't be everywhere.

Step 8: squeeze out dime sized pellets in a baking pan. There should be a gap between them. The puff will be bigger after baking!

Step 9: preheat the oven for 3 minutes, bake at 220 ℃ for 10-15 minutes. When the puff is bigger and no longer bigger, turn it to a low fire of 180 degrees, and then continue to bake for about 20 minutes.

Materials required:

Low powder: 100g

Water: 160g

Eggs: right amount

Salad oil: 60g

Sugar: 1 teaspoon

Salt: 1 / 2 teaspoon

Note: 1. The first step of the liquid to be poured into the pot after heating! I remember someone said heat it first, then pour oil, then add sugar, finally pour water, and then... Think about it, I know it's a scary sound ~ hehe 2. To make the puff more crisp, after baking, let it stay in the oven for another 20-30 minutes and then take it out. 3. Squeeze in the stuffing you like. 4. Ice cream taste after freezing.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Leng Dong Zhi Hou Geng Mei Wei Xiu Zhen Nai You Pao Fu