Why are fresh milk puffs creamy in them?

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.

Puffs can actually be added to anything. Each type of sauce has a different flavor.

For example, you can add peanut butter. Custard sauce. Whipped cream can also be added.

You can't make something delicious just by sticking to a little bit of pastry. ^

Why ask this kind of question? Do you want tomato sauce?

The cream in the puffs isWhipping cream

Even the birthday cake we usually eat.

Or some breads are all whipped cream, because only this whipped cream is more suitable for pasta or desserts. We need to make animal butter Mori Genji to make everything else, but its taste is relatively greasy, and many people don't like to eat it.

Flavor characteristicsPuffs taste hot on the outside and cold on the inside, crispy on the outside and smooth on the inside, and have an excellent taste. To make puffs, first make bread with water, cream, flour, and eggs, followed by cream, chocolate, or ice cream.

It is served by injection into the bread. On top of the puffs, you can sprinkle a layer of powdered sugar, and you can also put dried fruits.

Kernels, chocolate sauce, grated coconut, etc.

Whipping cream is usually animal butter, with a fat content of usually 30% to 38%, and the main raw material is whole milk, which has a natural rich frankincense. In the separation process, due to the difference in the specific gravity of the old late foci fat in the milk, the fat globules of light weight will float on the upper layer and become cream. In terms of color, whipping cream is naturally milky white, slightly yellowish, with more moisture, and its nutritional value is between whole milk.

and butter in between. <

The cream inside the puffs is whipped cream. Whipping cream is usually animal butter, with a fat content of 30% to 38%, and the main raw material is whole milk, which has a natural rich frankincense. During the separation process, the fat in the milk is different in terms of specific gravity, and the fat globules that are light in weight float to the top layer and become cream.

In terms of color, whipping cream is naturally milky white, slightly yellowish, with more moisture, and its nutritional value is between whole milk and butter.

The cream in the puff is light cream, and the puff is a Western-style dessert in which cream is poured into the baked puff skin, and the fluffy and perforated cream crust is wrapped in cream, chocolate, and even ice cream, and it tastes crispy on the outside and sweet and rich on the inside, which is very delicious.

The difference between cream, milk cap, and milk foam.

The cream is whipped with milk, whipping cream, condensed milk, cheese and sugar, and it has a strong milky taste, looks very thick and delicate, is very light and dense, and costs more than the other two.

The milk cap is generally whipped with milk cap powder, and the addition of sea salt is the sea salt milk cap. It has a lot less ingredients than cream, so it is not as delicate as cream, and the cost is cheaper than cream.

The ingredients of milk foam are relatively simple, and the raw material is only milk, so there is no milk cream on the taste, the milk cap is mellow, and there is only a faint milk taste. Generally, it floats on the surface of the coffee and can be made into a beautiful latte art.

Not necessarily, the so-called vegetable cream is margarine, most businesses use margarine, and some use natural cream, but there are very few, **There will be a big difference.

Margarine is made by processing vegetable oils such as soybeans, water, salt, and milk powder. As a pre-whipped product, non-dairy cream can be used in birthday cakes, bread fillings, mousse cakes and other foods, and has been widely used in the baking field.

Hydrogenated oil, commonly known as "vegetable creamer", "non-dairy creamer", "shortening", "margarine", "margarine". It is widely used in the field of food baking such as bread, cheese, margarine, cakes and biscuits; Deep-fried foods such as fried chicken, French fries, salted crispy chicken, etc. In addition to this, hydrogenated oils are also found in foods such as chocolate, ice cream, cream biscuits, instant noodles, egg yolk pies, coffee mate (creamer), and brioche bread.

This additive is found in most ready-to-eat foods. These mouth-watering foods also rely on hydrogenated oils to be delicious. Traditional margarine produces a large amount of trans fatty acids, which increases the risk of cardiovascular disease, diabetes and other diseases, and countries around the world have imposed restrictions on this.

Features: At present, the product level of domestic cream manufacturers is uneven, and some products are reflected in:

1. Poor taste: The cream is too thick in the mouth, and it is even difficult to accept - it is difficult to swallow.

2. High viscosity of the product: It is difficult to pour the product with high viscosity out of the packaging box.

3. Poor shape retention: the whipped cream is easy to collapse after low temperature observation, and the texture is rough.

The problems that need to be solved are: improving the stability of liquid cream, improving the shape retention of cream, enhancing the taste of cream, and paying attention to the dietary concept of consumer groups.

It is non-dairy cream. White foamed solid. It is whipped cream.

You can use the cream that we usually make for birthday cakes, or you can use custard cream.

There are many types of cream, and each house has its own cream making.

Hello dear, the cream in the puff is really delicious, and I also like to eat it [than the heart] [than the heart] [than the heart] [than the heart] [than the heart] <>

However, of course, it is not good to eat too much, no matter what kind of celery should be eaten in moderation. If it's a one-time overdose, naturally your stomach can't handle it. If you mean long-term consumption, then since puffs contain a lot of cream, chocolate and even ice cream.

The fat content and sugar content are relatively high, which will cause the fat content of your body and the sugar content in the blood to increase, and it is likely to be a sudden increase, which is very bad for the body