Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"Puff, the white powder is powdered sugar. Puff is a sweet food from Italy. Whipped cream, chocolate and even ice cream are wrapped in fluffy cream dough. Puff is a kind of sweet which gives people a sense of happiness. It is wrapped with soft cream in the crispy skin. It is full of happiness when you take a sip. What reverberates in your mouth is the feeling of being spoiled and surrounded by love. The first time I made this cream puff, my friend was very surprised, it was very good, I was also very surprised, so I can do it, ha ha. If you like, you can have a try. Actually, it's very simple. Ingredients: 100g low flour, 160g clear water, 70g corn oil, 1 tsp soft sugar, 1 / 2 tsp salt, 3 egg fillings: 100g cream, 50g soft sugar

Production steps:

Step 1: after preparing the ingredients, beat the eggs well. Sift the low flour in advance.

Step 2: add water, corn oil, 1 / 2 tsp salt and sugar into a small pot and bring to a boil.

Step 3: cease fire and pour in the flour.

Step 4: stir quickly until there is no dry powder. There is a thin film on the bottom of the pot, and it doesn't stick to the pot.

Step 5: when the batter is cool enough not to be hot, add in egg liquid, add a little, mix well until absorbed, and then pour in the next time. (do not pour in all, see Step 6)

Step 6: pour in the egg liquid, mix well while pouring, the batter is more and more fine and smooth, pick up the batter, when it is inverted triangle state, you don't need to pour in the egg liquid. And the batter doesn't flow.

Step 7: pour the batter into the flower mounting bag.

Step 8: squeeze on the baking tray, leave some space between the puffs, not too close.

Step 9: preheat oven 180 degrees, middle layer, heat up and down, bake for 20 minutes. Turn off the heat and simmer for five minutes before taking out. Being hollow is success.

Step 10: Cream with 50 grams of sugar, cut a small mouth, squeeze cream with round flower mouth.

Materials required:

Low gluten flour: 100g

Soft sugar: 50g

Cream: 100g

Water: 160g

Corn oil: 70g

Essence: 1 / 2 tsp

Eggs: 3

Precautions: 1. Sift the low flour in advance, and mix it quickly until there are no granules. I didn't go back to the stove to add fire. If the room temperature is very low and the batter cools quickly, return to the pot and stir over low heat for a few seconds. Stir until the bottom of the pot has a layer of film and does not stick to the pot. 2. I haven't used up three eggs. There are some left. 3. It's a little too much. If you can't finish it, you can seal it up. When you eat, you can go back to the oven and bake for two or three minutes.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Nai You Pao Fu