Original puff(yuan wei pao fu )

Original puff

Introduction:

"I always have the impulse to make a puff, but I always feel it's too difficult. I didn't dare to do it. This time my wife insisted on eating it, so she tried to make it. She used a thin gray prescription, and it felt good. It tasted very good, but there was a little bit. Maybe the material of each puff was put less, the hair was not very big, and it would be better next time."

Production steps:

Step 1: soften the butter at room temperature and put it into the milk pot with milk and salt.

Step 2: heat to boiling and turn off the fire immediately.

Step 3: sift in flour.

Step 4: mix well.

Step 5: continue to turn on the low heat, keep stirring, until a layer of film appears at the bottom of the pot, turn off the fire.

Step 6: beat two eggs into liquid.

Step 7: when the air is not hot, break up the two eggs and add them to the batter in four times. Stir evenly each time and add the next time.

Step 8: mix the batter. When it is picked up, it will take on the shape of inverted triangle.

Step 9: put the paste into the decoration bag.

Step 10: spread oil paper in the baking pan and squeeze out batter of uniform size.

Step 11: preheat the oven at 200 degrees.

Step 12: put in the baking tray, middle layer.

Step 13: bake at 200 ℃ for 10 minutes, then bake at 190 ℃ for 20-25 minutes. Until the surface of the puff is golden, and it expands straight.

Step 14: turn off the heat and continue to simmer for 5 minutes, then take out to cool.

Materials required:

Milk: 100ml

Butter: 50g

Salt: 1g

Flour: 60g

Eggs: 2

Note: when mixing paste, use a small fire and keep stirring.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Yuan Wei Pao Fu