Cream Puff(nai you pao fu )

Cream Puff

Introduction:

Production steps:

Step 1: puff material: 200g water, 120g salad oil, 160g high gluten flour, 6 eggs, 2G salt. (about 24 of the above materials can be made)

Step 2: put water, salad oil and salt into a small pot, heat over medium heat until boiling, stir quickly and turn to low heat.

Step 3: add the sifted high gluten flour and stir until the flour, oil and water are mixed to form a dough.

Step 4: turn off the heat and continue to stir until the dough is not hot. Add the first egg and quickly stir until the dough is completely absorbed. Then add the second egg and stir until it is completely absorbed. And so on, until all the eggs are added.

Step 5: finally stir into a thick batter.

Step 6: spread high temperature cloth or non stick cloth on the baking net. Put the flower mouth into the decoration bag, then put in the batter, and squeeze it into a ball about 4cm on the cloth. Pay attention to leave a gap, so as to avoid adhesion caused by expansion during baking.

Step 7: preheat the oven to 200 degrees and bake for about 20 minutes.

Step 8: get out of the oven and let it cool.

Step 9: puff filling materials: 250g pure milk, 25g butter, 80g sugar, 1 egg, 20g low gluten flour, 15g corn starch.

Step 10: add about 20 grams of white granulated sugar to the egg and stir until the sugar melts. Then add the sifted low gluten flour and corn starch and stir well.

Step 11: mix the remaining sugar with milk and butter, heat and stir constantly. Turn off the heat immediately after boiling.

Step 12: let the milk liquid stand for a moment, the temperature slightly decreases, then slowly add the egg liquid, pour and stir evenly. Open fire and heat the egg, milk and flour mixture over low heat. Stir continuously until the mixture is thick. Turn off the heat.

Step 13: let it cool for a while to make a puff cream filling.

Step 14: Cut 2 / 3 of the puff blank with a slant knife, put the flower mouth into the flower mounting bag, then put in the cream filling, and squeeze into the puff filling.

Materials required:

Water: 200g

Salad oil: 120g

GAOJIN powder: 160g

Eggs: 6

Salt: 2G

Milk: 250g

Butter: 25g

Fine granulated sugar: 80g

Low gluten flour: 20g

Corn starch: 15g

Note: 1, oil and water must be stirred evenly when boiling. 2. When adding flour, do not use high heat to make the flour evenly heated.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai You Pao Fu