Chubby - cream puff(pang du du nai you pao fu )

Chubby - cream puff

Introduction:

"Puff looks fat and lovely, and tastes fluffy. With the sweet cream sandwich, it really makes a lot of people who love desserts unable to extricate themselves. Puffs can not only be made into spheres, as long as they are made of the same materials and processes, they are called puffs. They can also form a variety of modeling towers, and the filling in the middle is not only fresh milk, but also other flavors. Making puffs is a fun process, boiling butter, stirring batter, watching them grow up in the oven... "

Production steps:

Step 1: cut butter into small pieces, add water, salt and sugar, heat until boiling, remove from heat.

Step 2: pour in the sifted flour at one time and stir quickly.

Step 3: mix well and fire again. Use medium heat and stir until a thin film appears at the bottom of the pot. Turn off the heat.

Step 4: when the hand is not hot, pour in the whole egg liquid four times. (mix well every time and add the next time)

Step 5: the batter is glossy, smooth and sticky. When the batter is slowly dropped, it can form an inverted triangle shape.

Step 6: put the paste into the flower mounting bag.

Step 7: squeeze the flower mounting mouth onto the baking tray. There should be a gap between them when arranging, because the puff will expand. Preheat oven at this time, 180 degrees, up and down the fire, 10 minutes.

Step 8: put it in the oven and bake it at 180 ℃ for 20-25 minutes until the surface is colored and swells. Turn off the heat and simmer for 5 minutes. Then take it out to cool.

Step 9: take out the mounting cream and shake it well. Pour it into an oil-free container. Add white granulated sugar and beat it to 80-90% at medium speed.

Step 10: squeeze the cream from the bottom or side.

Materials required:

Low gluten flour: 60g

Salt free butter: 45g

Milk: 100ml

Eggs: 2

Salt: a little

Sugar: a little

Animal cream: 50ml

White granulated sugar: 10g

Precautions: 1. Do not open the oven door during baking, the puff may retract in cold air. 2. A little water can be sprayed on the extruded puff dough to prevent the surface from being too dry during baking.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Pang Du Du Nai You Pao Fu