Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Puff, a dessert from Italy, I like to eat it with cream. It's crispy and creamy. It's very attractive to me, so I always make puffs at home, but I'm always bothered with how to keep them. It's easy to soften them in the refrigerator, but they don't have a taste. If I don't put them in the refrigerator, I can't eat them Put it in the oven and it's crisp right away. "

Production steps:

Step 1: add butter to water, sugar and salt and bring to a boil

Step 2: turn to low heat, add the sifted low powder, stir fry until the bottom of the pan is covered

Step 3: until the dough is slightly cool, about 60 degrees, add the whole egg liquid in several times, until the dough is fully absorbed, and then continue to add the egg liquid

Step 4: add the whole egg liquid until the dough is inverted triangle. Note: the egg liquid of three large eggs may not be poured completely, or it may not be enough,

Step 5: put the batter into the flower mounting bag

Step 6: extrude patterns one by one, preheat the oven, bake at 200 ℃ for 12 minutes, then bake at 170 ℃ for 20 minutes, don't open the door halfway

Step 7: add light cream and icing to beat

Step 8: put the whipped cream in the refrigerator

Step 9: add a little cream to the chocolate and dissolve it in water

Step 10: put the chocolate sauce into the decoration bag

Step 11: cool the roasted puff and cut it from the middle. Squeeze cream and chocolate sauce on it

Materials required:

Butter: 100g

Low gluten flour: 150g

Cream: 100g

Icing: 20g

Eggs: 3

Salt: 3 G

White granulated sugar: 5g

Water: 250g

Note: 1. Don't open the door during baking. 2. The amount of egg liquid depends on the absorption of dough. 3. If you like fruit, you can add some fruit

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu