The practice of puffs, the practice of authentic puffs

Milky puffs for 10+ babies.

Dear, it is recommended to go to a professional store to buy to eat, Beldo's father is very good, the taste is very good.

Housing Material:

60 g flour, 50 g unsalted butter, 1 2 cups water, 1 4 tsp salt, 1 tsp sugar, 2 eggs (l).

Filling with cream material:

40 grams of flour, 50 grams of sugar, 4 egg yolks, 1 cup of milk, a few drops of cream flavor, 1 2 cups of whipped cream.

Preparation of delicious puffs:

Preparation 1The oven is set to a temperature of 200 degrees. Preheat.

2.The crust and the flour filled with cream are sifted twice separately and set aside.

Enclosure 1Heat the butter and water, salt and sugar in a pot and stir with a whisk, melt all the butter, turn to low heat and add the flour.

2.Stir vigorously for about 5 minutes, and turn off the heat when there is film at the bottom of the pan.

3.When there is still residual heat in the pot, put in 1 3 dozen eggs, stir quickly with a whisk, stir evenly, put all the remaining egg liquid into the pot, and stir well.

5.Dip your fingers slightly in water and smooth out the squeezed tips. Then use a sprayer to spray a layer of water mist evenly on the surface.

6.Bake in the oven at 200 degrees for 20 minutes, then 160 degrees for 15 minutes. Remove and let cool.

Fill with cream.

1.In a saucepan, add butter, granulated sugar, egg yolks and 2 tablespoons of milk and stir well with a whisk, then add the remaining milk and cream.

2.Heat over medium heat and stir constantly until a thick paste is formed.

3.While there is still heat left, stir vigorously to increase strength. Then put a cold water towel on the bottom of the pot, slowly add the whipped cream in the pot several times, and quickly stir until it is smooth and creamy.

4.Place the finished cream in a container, cover with plastic wrap and let cool.

Finally, the filling cream is placed into the mounting tape and the piping head is attached. Cut open the shell with a knife and fill it with cream.

Cuisine: Cream puffs. Add 150g of water, 80g of butter, 20g of sugar to the pot, simmer over low heat to stop the butter from melting, pour in 100g of flour, blanch and turn off the heat, beat three eggs, then pour the batter into the container and stir, put it in a piping bag and squeeze it on the baking sheet, preheat the oven at 150 degrees for 5 minutes, put it in the baking tray, adjust it to 180 degrees and bake it for 5 minutes, and put in the cream.

Ingredients for the cream puffs.

25 grams of corn oil and grams of milk.

1-2 grams of low-gluten flour eggs, 2 piping bags according to the size of the eggs, and 8 teeth of the piping mouth.

50 grams of animal whipping cream 5-10 grams of sugar substitutes (put in the cream) to add sweetness according to your preference.

Preparation of cream puffs.

Step 1Prepare the ingredients (use a small oven, halve the ingredients, multiply the amount of large oven by 2) Step 2 In a pot, pour in oil and milk (or change this ratio to butter and water) Step 3 Cook on minimum heat and stir until it starts to bubble.

Step 4: Quickly add the low-gluten flour and stir until there is no dry flour and a thin layer of batter appears at the bottom of the potStep 5: Spread the batter with a spatula and let it cool until it is not hot.

Step 6: Add a small amount of egg mixture several times, stirring as you go.

Step 7: Add all the way and toss.

Step 8 until the spatula batter has an inverted triangle, and it is not easy to drip off in this state, then step 9 piping bag can be put into the piping nozzle.

Step 10: Pour the batter into the piping bag.

Step 11: Squeeze into a baking sheet.

Step 12: Oven at 200 degrees for 10 minutes (I use a small oven. 195 degrees for 10 min) step 13

Bake at 180 degrees for another 15 minutes (small oven at 170 degrees for 8 minutes and turn to 160 degrees for 7 minutes) Step 14

It's ready to bake (25 minutes in total).

Step 15Add the cream to the sugar substitute and whip.

Step 16 is lifted with sharp corners that are not easy to drip off, and there are lines.

Step 17: Poke a hole in the bottom of the puff.

Step 18: Beat the cream and add it to the piping bag.

Step 19: Squeeze in from the bottom.

Step 20 is complete, let's eat together.

Cooking tips for cream puffs.

Note: When baking puffs, be sure not to turn on the oven halfway, otherwise it will collapse immediately! The temperature of each oven is different, so adjust the temperature according to the temper of your oven.

Milky puffs for 10+ babies.

1. Put the water, milk, diced butter, salt and caster sugar into the pot.

2. Heat over medium heat until the butter is completely melted and the liquid is completely boiling, then turn off the heat.

3. Quickly pour in the sifted cake flour and stir.

4. Stir into a dough that is evenly and does not stick to the pan or hands.

5. After stirring, put it on low heat and heat it again, and keep stirring for about 1-2 minutes, until a layer of film sticks to the bottom of the pot due to heat appears at the bottom of the pot and is removed from the heat.

6. After removing from the heat, continue to stir for a while to let the dough dissipate heat, and when the dough cools down to the extent that it is hot but not hot, add a small amount of beaten whole egg mixture.

7. Add an appropriate amount of cocoa powder halfway.

8. Mix well every time, then add the next egg mixture, and stir until the batter left on the spatula is an inverted triangle when the batter is picked up, so that the puff batter is ready.

9. Using a round piping nozzle with a diameter of 1cm, put the batter into a piping bag and squeeze out the round batter in a baking tray lined with oiled paper.

10. I use egg wash to brush the pointed tip of the surface to smooth it, put it in the middle layer of the preheated oven, and bake it at 200 degrees for about 20 minutes.

11. Whip the whipped cream with granulated sugar.

12. Put the special puff flower nozzle into the piping belt bag and add the whipped cream.

13. Bake the puffs and take them out and let them cool.

14. After the puffs are cooled, poke them in at the bottom and squeeze in the cream.

The reason why the puffs swell is that the water vapor in the puffs wants to escape when they are baked, so the puffs are inflated. There are two important points to make it expand perfectly. After adding the flour, stir well to evaporate the water, so that the flour is fully viscous, and a strong film is created.

Another important point is that the beaten eggs should be added bit by bit according to the changes in the batter, and too much egg liquid will not achieve the desired expansion effect.

The recipe and recipe for puffs are as follows:

Ingredients: 40 grams of Anchor butter, 60 grams of low flour, 100 grams of water, 1 gram of salt, 3 grams of caster sugar, 2 eggs, 250 grams of Anchor whipping cream, 20 grams of powdered sugar, appropriate amount of fruit.

1. Prepare the materials that need to be used.

2. Sieve the low powder, beat the eggs and set aside.

3. Put the butter, caster sugar, salt and water in a small pot and heat over medium-low heat.

4. After all the butter is melted, wait for small bubbles to appear on the surface.

5. Add the sieved low powder at one time.

6. Stir the dough with a spatula to smooth and remove from heat.

7. Put the dough in a large bowl and spread it out to cool down, and when the dough temperature is about 50 degrees, add a part of the egg mixture. Stir well with a spatula.

8. Stir well and then add the next egg mixture. The egg mixture should be added in batches, and you can add a little more at a time at first. Add it little by little at the end. Until the spatula is lifted, the batter is in an inverted triangle.

9. Put the batter into a piping bag.

10. Squeeze evenly on the baking sheet, leaving a certain distance between the two adjacent ones.

11. Preheat the oven at 200 degrees for 10 minutes, then put it in the middle layer, bake for 20 minutes, and then turn to 180 degrees to bake for 10 minutes (the temperature and time are not fixed, and should be adjusted according to your own oven temper).

12. Bake and let cool for later use.

13. Take advantage of the cooling time to whip the whipping cream, add powdered sugar and beat it to a hard framing bag, and put it in the refrigerator for later use.

<>15. Squeeze the cream in the middle and combine them together.

16. Squeeze the surface with cream and decorate it with fruit.

17. a finished product drawing.

18. a finished product drawing.

19. a finished product drawing.

20. a finished product drawing.

Ingredients for puff pastry cream puffs.

Puff pastry 100 grams of cake flour.

50 grams of icing sugar 80 grams of butter.

Puffs 105 grams of cake flour.

Milk 170ml butter 70 g.

3 grams of caster sugar and 4 eggs.

Filling: Animal whipping cream 300ml

50 grams of caster sugar.

Zero failure to make puff pastry cream puffs.

Step 1 (Make the puff pastry first) The butter is softened until it can be gently opened, add the sifted powdered sugar and stir well until smooth.

Step 2: Add the sifted cake flour and mix well The puff pastry batter is sticky at this point.

Step 3: It can be packed into a fresh bag into a cylindrical shape (4cm in diameter) and put it in the refrigerator to refrigerate and set it Refrigerated, not frozen.

Step 4 (make puffs now): Put the milk, butter, and sugar in a pot over medium-low heat Stir the milk pot constantly during the heating process to avoid the bottom of the paste, turn to low heat after boiling, keep boiling, continue to stir for 1 minute, add the sifted cake flour and stir quickly.

Step 5: Keep the heat low, continue to stir the dough until smooth and delicate, until a thin layer of skin appears at the bottom of the pan, then turn off the heat.

Step 6: Put the dough into another pot, cut it into small pieces to cool down, add the eggs, add it in batches, depending on the batter.

Step 7: Stir well, lift the batter into a chamfered 3 corner, and the batter is OK.

Step 8: Put the stirred batter in a piping bag and cut small openings (start preheating the oven at this time, and heat up and down to 200 degrees).

Step 9: Squeeze out the batter of 1 size vertically About 4cm in diameter My baking tray size is 32x29 Squeeze 16 pieces in a plate Reserve enough space Because the puffs will expand when baking.

Step 10: Take out the refrigerated puff pastry and cut it into thin slices.

Step 11: Place 1 piece of puff pastry on top of each batter and place it in a preheated oven on a lower and middle level.

Step 12: Top heat 200 degrees Low heat 160 degrees for 15 minutes After the puffs are fully inflated, turn to top heat 180 degrees and lower heat 160 degrees for 15 minutes (if the oven does not have a separate upper and lower heat function, it can also be preheated at 200 degrees and then adjusted to 170 degrees for 30 minutes).

Step 13: Don't open the oven door halfway through the puffs and the puffs are round and perfectly out of the pan.

Step 14: Add light cream and caster sugar and beat to 9 minutes There are not too many requirements Put the piping bag into a round piping nozzle or use a special piping nozzle for puffs to fill the whipped cream and squeeze in the whipped cream from the bottom or side.

55 grams of butter, 1 gram of salt, 110 grams of water mix and stir, boiling water to boil, turn to low heat, pour in low-gluten flour and stir quickly, turn off the heat when a layer of film appears at the bottom of the pot, stir and place warm, the egg liquid is added in three times, each time it must be fully stirred and absorbed, the oven is preheated to 200 degrees, put into a piping bag, squeeze it with an eight-tooth medium piping nozzle, add to the middle layer of the oven, heat up and down at 200 degrees for 10 minutes, then 180 degrees for 15 minutes, whip the whipping cream and sugar, put it in a framing bag, and poke a hole under the puff skin with chopsticks, Squeeze in the cream or directly with the piping spout.