Why are the puffs not cooked inside, and why do puffs crack

The puffs are sweet and crispy, crispy on the outside and tender on the inside, and they are relatively simple to make.

1. Materials and production utensils.

Total ghee 500g

High gluten powder 500g

200g of powdered sugar

Low gluten powder 500g

Shredded coconut 50g

1 cloth piping bag.

Piping nozzle 1 pc.

Whipped cream powder 100g

Second, first of all, let's make puff crispy, first look at the decorative leather formula:

Ghee 220g

Icing sugar 150g

Salt 3g Sanhua evaporated milk 20g

Low powder 330g

Shredded coconut 70g

Stir the powdered sugar and oil well, add the milk, mix well, add the shredded coconut and low powder, and mix until completely even.

Roll the dough into strips, wrap it in oiled paper and freeze it in the refrigerator for later use.

3. Let's make puffs next. Puff Recipe:

Water 250g

Ghee 150g

Salt 3g, gluten flour 200g

Eggs 320g

Bring the water and ghee to a boil, then add the flour and salt and stir quickly.

Then put it in a blender and stir, adding the eggs in divided portions during the mixing process. Stir to combine.

Put the batter into a piping bag and squeeze it into a round cake shape.

At this time, the frozen noodles are cut into thin slices, and the thin slices are covered with squeezed puffs and baked in the oven. Baking temperature 200 degrees Baking time 15-18 minutes This will be baked crispy puffs!

Fourth, if you like to eat stuffing, you can start adding stuffing now, I like the stuffing with whipped cream! Whip the whipped cream until it is hooked. Then pour it into a piping bag, prick a small eye on the puff with chopsticks, and squeeze in the filling.

Supplement: It tastes sweet and crispy, crispy on the outside and tender on the inside. If you can't eat it all at once, you can put it in a food bag as soon as it cools down (about ten minutes) after the puff is ready, and store it tightly with the mouth of the bag. This way it won't soften.

When making puffs, its filling itself is cooked.

The temperature is not enough, so it is not cooked.

Reasons why puffs will crack: too much puff eggs are added, the oven is turned on when baking, and the heat is overheated.

1. There are too many puff eggs to make

If you add too many eggs, the batter will become softer. Therefore, when roasted, it will swell at first, but it will immediately become soft and atrophied. In addition, if the batter becomes cold, it will not expand, which will cause the puff to collapse and crack.

2. Turn on the oven when baking

When baking, if you turn on the oven, the puff batter will swell and crack because there is still moisture left in it. Therefore, never turn on the oven until the puffs have been browned in the cracks on the surface.

3. Excessive heating

If the cake flour is added to the pan and is overheated, it will cause separation. If the heat is too high, the puff will expand and crack too quickly when heated, and may cause caking.

Puff cracking solution:

Solution 1: Reduce the amount of egg mixture, and mix the batter until it can form a triangle-like firmness.

Solution 2: Pay attention to whether the surface cracks have been browned, and do not turn on the oven until it turns brown.

Solution 3: After putting it in the oven, once the batter has swelled, reduce the temperature of the oven. Even if the surface looks like it has been baked, if the cracked part is removed before it is baked, it will cause the puff to shrink.

Therefore, it is important to allow the water in the puffs to evaporate completely. When baking, if you turn on the oven, the puffs will shrink, and this is also because of this reason. In addition, if the oven is not preheated enough, it will not be able to make the puffs expand all at once, which is also one of the reasons for failure.

It is normal for puffs to have cracks, and the cracks are colored, so that the puffs will be brittle.

Lower the heat a little and give it a try.

The puff batter stir-fry process takes too long and is too dry, resulting in too much egg wash added in the later stage, and the batter is too soft, which will also lead to cracking.

Come here, I'll teach you, I'm baking in Xinyu across the street from the boss.

The main reason for the collapse of the puffs is that the flour is not completely scalded or overscalded during the scalding process.

Heat all the ingredients in the batter recipe (except the flour and eggs) in a small pot until it is completely boiling, but do not take too long to avoid too much evaporation. Most of the puffs that can't rise are because the gelatinization is not thorough enough and they can't absorb too much egg liquid. However, it should be noted that it should not be overfried, and it may also collapse during the expansion process, and the gluten will break and cannot support the puffs.

Precautions for making puffs:The first time you add about half of the amount of egg liquid, beat until the absorption and then add the next time, and then you can adjust a small amount many times until you lift the spatula, the batter shows an inverted triangle and flows down, if you make round puffs, the edge should be smooth.

The first stage of baking should be high, the reference temperature: 190 on the top heat, 200 on the bottom heat, about 12 minutes. The effect of high-temperature baking is to allow the water in the puff to evaporate quickly, causing the puff to create a large enough cavity.

Moreover, low heat can delay the time for the epidermis to dry out, giving the puffs more space to expand.

1. The puff collapses and does not expand highly.

A: Too much egg wash causes the batter to be soft and squeezed out of a flat shape, which will expand normally when baked, but will soon shrink.

Whether the egg wash is suitable depends on the state of the batter, and the batter that is pulled up flows down slowly, the edges are smooth, and the shape is an inverted triangle, which is a good state.

2. The baking temperature is low, and the moisture from low-temperature baking cannot form water vapor and rush upward, and the dough will not expand naturally.

2. The batter is solid or hollow and small.

1. Incomplete gelatinization, not completely scalding during the scalding process, and small internal expansion, will cause thick epidermis. These two problems should be paid attention to turn on low heat and continue to stir-fry until a layer of film can be seen at the bottom of the pot, which is relatively uniform and has a certain thickness, and it is not easy to fall off with light scraping.

Puff bursting: The oven temperature is too high The puff expands too fast, and the surface has not yet solidified, and a large amount of water vapor accumulates and breaks through the surface to cause it to explode.

Summary. Hello dear, the possible reasons why the puffs can't be made are:

2. The degree of dryness and wetness of the batter. The puff batter is too wet, and the puff is not easy to dry and collapses; If the batter is too dry, the puff expands less and the expansion volume is not large.

3. Baking time and temperature. Put it in the preheated oven, bake at 200 degrees on the top and 160 degrees on the bottom for 10 minutes, then turn to 180 degrees on the top and 160 degrees for 15 minutes.

What is the reason why the puffs can't be made?

Hello dear, the possible reasons why the puffs can't be made are: 1. The flour is not blanched. Blanched flour undergoes gelatinization and can absorb more water, and sufficient moisture is the driving force behind the expansion of puffs.

2. The degree of dry and wet liquid sensitivity of the batter. The batter of the buried puffs is too wet, and the puffs are not easy to dry and easy to collapse; If the batter is too dry, the puff expands less and the expansion volume is not large. 3. Baking time and temperature.

Put it in the preheated oven, bake at 200 degrees on the top and 160 degrees on the bottom for 10 minutes, then turn to 180 degrees on the top and 160 degrees for 15 minutes.

The picture above shows whether the flour is blanched.

That's right, judging from the picture you sent, it's not ironed.

Kiss, the heaviest limb or banquet to make Meituan is to be patient, and you can experience silver practice makes perfect after a few more operations. You're sure you'll be able to make puffs well, <>

Trust you! Okay, no?

Kiss, normal puffs are not lumpy, do you put too much flour, or too many eggs.

You might want to give it a try too.

My recipe is 160 water, 80 butter, 20 sugar, 2 salt, 100 low flour, and 3 eggs

The recipe is fine, it may be a problem with the heat, you can't turn on too much heat during the whole process, just low heat.

How much to turn on on low heat.

In the case of a general home stove, it is better to have a larger fire than the smallest fire.

Ask about custom messages].

If you add too many eggs, the batter will become very soft. So, although it initially rises slowly when baked, it immediately softens and shrinks. In addition, if the batter is cold, it cracks the mold and does not expand, resulting in puffs.

Collapse and rupture. If you open the oven while baking, it will swell and crack because there is still moisture in the puff batter. Therefore, do not turn on the oven until the puffs have changed color through cracks in the surface.

<> when making puffs, puffs crack, which is a problem that many novices will encounter, and I am no exception, when I do it now, sometimes I still encounter puffs cracking during the production process. So why is that? One of the most common causes is that the baking temperature is too high, causing the puffs to lose their moisture prematurely, evaporating and cracking during the baking process.

If you are a novice who has never made desserts, you will definitely encounter the cracking of the puffs when making puffs, why is that? In fact, there are many reasons for cracking in the process of making puffs. For example, when you add eggs in the front, you will add too many eggs, and when you bake them later, it will also cause the cracking of the ecological cake.

Another reason is that the temperature of the oven is not well controlled, and too high a temperature can also cause the puffs to crack during the baking process. Once the batter has risen, lower the oven temperature. That's why, when you turn on the oven, the puffs shrink.

In addition, if the oven is not preheated enough, it will not be possible to make the eco-cake rise all at once, which is also the reason for the failure. Fuci.

Do a detailed explanation of the problem for a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. That's all for sharing, if you like me, please follow me. If you guys have anything to think.

I think that if you close the fiber when making it, the temperature of baking may be too high, or it may be that too little butter is put in, or if the puff pastry is too thick, it will also crack; This has something to do with the thickness of the puff pastry.

This is because I didn't take all the cream and beat it in the process of making, and the puff pastry was too thin and thin, and it didn't form a sense of heaviness, the wrapping was not complete, and the baking temperature was too high. It has a lot to do with the degree of protection of the puff pastry, and in the process of making it, it is necessary to use a thickness of 2 3 mm.

Because the dryness and wetness of the puff batter are not well controlled.

1. The batter is too wet, and the puffs are not easy to dry and not easy to maintain their shape. The baked puffs are flat, the skin is not crispy, and it is easy to collapse. If the batter is too dry, the puff expands less, the expansion volume is not large, the skin is thicker, and the internal cavities are small.

2. When making puff dough, you must not add eggs to the batter at one time, you need to add them in batches until the puff dough reaches a good degree of dryness and wetness.

Pick up the batter with a wooden spoon or chopsticks with a wooden spoon or chopsticks, and the batter is in the shape of an inverted triangle, with the tip about 4cm from the bottom, and the shape can be kept without falling.

3. Finally, the temperature and time of puff roasting are also very critical. At the beginning, the 210 high temperature is used to bake, so that the water vapor inside the puff quickly bursts out, causing the puff dough to expand.

After the expansion is set, use 180 to dry the water of the puff, and the puff will not collapse after it is baked. Bake until the surface is yellow-brown and ready to bake.

4. During the baking process, the oven must not be opened, because the expanding puffs will collapse if the temperature drops sharply. The right roasting temperature and time are the keys to the success of the puffs.