Vanilla cream puff -- about a secret love story(xiang cao nai you pao fu guan yu yi ge yin mi de ai qing gu shi )

Vanilla cream puff -- about a secret love story

Introduction:

"I've heard a story about puffs. It's like this: bread and butter fell in love, and then there was cream cake at the wedding. The introverted puff has no choice but to walk away quietly with her love for cream in her arms Oh, no wonder every time I eat a puff, I'm filled with cream! So this is Love ~ in fact, everyone's childhood is a puff Or rich or sweet stuffing is wrapped, this is a secret juvenile love ❤ ~”

Production steps:

Step 1: put the milk, butter, sugar and salt into the pot, heat it with medium heat and stir it slowly to make the oil evenly distributed until it boils and then turn to low heat; (I use water and salad oil in the picture, but I find that the milk has changed the raw material in actual operation, so don't be stuffy ~ if you use water, 160g is enough for the cheese

Step 2: pour the flour into the milk and butter at one time

Step 3: stir quickly with chopsticks, mix the low powder and milk evenly, secret: fast! Stir until the mixture is even. The dough does not stick to the pan. There is a film on the bottom of the pan. Turn off the heat and leave the oven. At this time, the flour has been cooked, pay attention to this step is the key, oh, sugar cooked flour can absorb more water, this is the first point to ensure that the puff dough can expand! (I do less, so I use chopsticks. Note: I use two pairs of chopsticks! A wooden spoon can be used for a large package;

Step 4: use chopsticks to break up the dough, air it to a non hot temperature, and add egg liquid. The egg liquid should be added slowly in several times. While adding, stir the dough to make it fully integrate with the egg liquid, and then add the next time. be careful! The second point is here! Add egg liquid one by one! Let the batter fully absorb the egg;

Step 5: until the dough is thick and greasy, the chopsticks can be lifted to drop a small angle of about 4cm (the amount of egg liquid should be controlled properly to prevent the batter from being too wet) again! Fourth point! The dry and wet degree of the puff batter directly affects the success or failure of the final puff!

Step 6: turn the batter into a flower mounting bag, spread the tin foil on the baking tray, squeeze the empty package into the clean food belt, cut a small hole, and squeeze it directly on the tin foil covered baking tray, or dig it with a small spoon ~)

Step 7: slowly squeeze the puff dough, keep a certain interval between each puff, otherwise the puff will stick together after baking ~ < br > put the extruded puff balls into the oven with 210 ° preheating, bake them at high temperature for 10-15 minutes, then turn 180 ° to bake them for 20-30 minutes until the puff surface is yellowish brown. This time is relatively long and difficult to control, all depends on the size and size of the puff It's decided by the moisture content, so you should look at it from time to time to avoid scorching

Step 8: dangdangdang! In fact, it's not big enough But the heart has expanded enough to contain enough "love" ❤ ~"Yes ~ < br > I made vanilla cream as stuffing and refrigerated it in the refrigerator. It tastes like vanilla ice cream. If you want to eat, you can fill it with foam injection mouth immediately ❤ ~Get in! Take a bite, the skin is crispy, the heart is cold and smooth ~ how loving < br > < br >! ~~

Materials required:

Low gluten flour: 100g

Butter: 80g

Milk: 170g

Eggs: 3, about 50g each

Vanilla cream filling: right amount

Sugar: 1 teaspoon

Salt: 1 / 2 teaspoon

Note: baking time must be sufficient, baking in place, or after the puff will retract! And you can't open the oven door in the middle of baking, otherwise it won't rise! My family's small baking fire is too fierce, I'm afraid to scorch the surface, so I quickly opened the door and covered it with a piece of tin foil. It's so fast that it's as quiet as a virgin and moving as a rabbit! As for custard, it's the cream filling, so it's called custard!

Production difficulty: simple

Process: Baking

Length: 20 minutes

Taste: sweet

Chinese PinYin : Xiang Cao Nai You Pao Fu Guan Yu Yi Ge Yin Mi De Ai Qing Gu Shi