Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"The thin puff skin, wrapped with sweet but not greasy, fresh taste of custard cream filling, is unexpected delicious. I can eat three at a time

Production steps:

Step 1: put the water and the cream into the milk pot

Step 2: heat until the cream melts

Step 3: leave the fire after boiling

Step 4: add the sifted low flour into the milk pot

Step 5: mix quickly with a heat-resistant rubber scraper until the batter is smooth

Step 6: heat the batter over a low heat while stirring until a thin film forms at the bottom

Step 7: break up the eggs and add a small amount to the batter in several times (it is better to transfer the batter into the mixing basin for convenient operation)

Step 8: stir well each time, and then add the egg

Step 9: until the batter is soft enough, scoop it up with a scraper and let it fall slowly in an inverted triangle

Step 10: put the batter of step 5 into the flower squeezing bag

Step 11: squeeze vertically onto the oiled baking tray, about 5cm in diameter.

Step 12: brush the whole egg liquid on the surface of the extruded puff batter, and then use the fork dipped in the egg liquid to flatten the peak of the puff batter vertically and horizontally (I forgot this step). In the middle of the oven, 190 degrees, 30 minutes, do not open the oven door in the middle.

Step 13: cut the baked puff from the top 1 / 3

Step 14: fill in vanilla custard cream

Step 15: cover the cut upper cover

Materials required:

Water: 100g

Cream: 45g

Salt: 1 pinch

Low powder: 60g

Eggs: 2 to 3

Milk: 500ml

Vanilla: a few drops

Yolks: 6

Sugar: 150g

Note: please refer to the original diary for the production of vanilla kastar filling http://home.meishichina.com/space-1422321-do-blog-id-285479.html

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu