The process of making fresh milk puffs, the process of making your own puffs

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.

It's been a long time since I've tried to make new varieties, from pizza to cakes to biscuits to egg tarts to bread, and I inadvertently found that I have learned a lot of varieties, and today I am ready to continue to expand the results, so this fresh milk puff that has been popular for a while has become a new target, as before, I found a recipe from the Internet, and then followed it step by step, not bad, and the work was basically successful......By the way, the production process is attached for your reference......

Ingredients: 66 grams of flour, 106 grams of water, 10 grams of sugar, a small amount of salt, 55 grams of butter or salad oil, 2 eggs.

Production process: 1. Mix water, butter and salt, heat and boil, add flour and eggs.

Be careful to add the eggs several times, not too much each time) Stir well until the batter is semi-flowing.

2. Put the piping nozzle into the piping bag, put the adjusted batter, and squeeze it into the baking tray lined with oiled paper, which is the puff green blank.

3. Put the squeezed puff green in the oven, 200 up and down the heat, bake until golden brown, take it out to cool, and make holes at the bottom of the puff.

4. Fill the piping bag with a fine mouth flower mouth, put in the whipped cream, and inject it into the eye-catching puffs, which is ......done

Ingredients: 110 grams of flour 2 eggs 130 ml water 70 grams of butter 1 4 teaspoons of salt.

Filling: Whipping cream 20g 1 scoop sugar [*r9isd; g

Method: Put the butter, water and salt in a saucepan and heat over the heat until boiling, stirring well. n8alny/e?? d

Sift the flour and add it all at once, stirring well.

When the batter temperature drops to about 60 degrees, add the beaten eggs in batches, stir well, when the dough can stick to the flat spoon, and when it is low, it can form a triangle, if the viscosity is not enough, add the eggs.

Place baking paper on a baking sheet, place the batter in a piping bag and squeeze out the cookies in the baking sheet. If you don't have a piping tool, you can use a small spoon to make a ball.

Bake in the oven at 200 degrees for 20-25 minutes, pay attention to observation, turn off the heat after discoloration, and leave for another 5 minutes to take out.

Whipped cream, use the piping spout to squeeze the bottom of the whipped cream bush puff into the puff.

1. [Required ingredients]:

1) Puffs: milk, eggs, butter, cake flour, caster sugar.

2) Puff pastry: cake flour, butter, powdered sugar.

3) Filling: animal whipping cream, caster sugar.

2. [Cooking process]:

1) The first step in making puffs is to make puff pastry, we melt the prepared butter, you can put it on hot water and let it slowly melt by itself, until it melts to the extent that it can be set aside with a gentle puff, and then we put the sifted sugar into the puff pastry, let them blend with each other, and stir until the surface is very smooth.

2) Add some low-gluten flour to the butter just now, the flour should be sifted again, and stirred constantly, a good puff pastry batter should be a very sticky state.

3) Slowly roll the batter into a cylindrical shape and refrigerate, note that it must be refrigerated and not frozen.

4) Then come and make puffs. First, put the milk, butter and sugar prepared in advance into the pot and heat it, the main thing is to let them melt and turn into a mixture, during which time you should keep the heat low, then stir constantly, and finally add low-gluten flour and stir quickly.

5) Keep the heat low and stir until the dough becomes smooth, then turn off the heat.

6) Cool down the dough you just made, you can cut it into small pieces, and then add eggs to it, preferably in small quantities and many times.

7) Stir thoroughly until it can be lifted into the shape of an inverted triangle before stopping. Then carefully place the batter in a piping bag.

8) Squeeze the batter into the baking pan, be careful to leave a certain distance between every two doughs, as it will expand when baking.

9) Cut the previously refrigerated puff pastry into thin slices, then put a piece on each batter and preheat the oven.

10) Bake at 2 degrees on the heat and 16 degrees for 15 minutes, and be sure not to open the oven door halfway, and wait for the puffs to become round and empty.

Milk puffs. Text: Chen Baiheng.

My mother came back from Yintai and brought me a milk puff.

Wow, I can't compliment this puff, it's so ugly. It's brown all over, and its outer skin is broken into small pieces, which reminds me of the bark of a tree that has been dry and cracked due to a long lack of water. It's hard for me to have an appetite!

With a bitter face, I frowned, and with the mentality of giving it a try, I took a small bite with extreme caution. Unexpectedly, this bite directly subverted my "world view". The outer layer of crunchy shell is filled with a faint chocolate fragrance.

Take a small bite and it instantly turns into a crispy powder. Then, the puffs are filled with fragrant milk. The sweet milk and the slightly bitter bread blend together perfectly, giving it a "mellow" taste that lingers in the mouth for a long time.

This combination is like flowers and butterflies, grass and dewdrops, sunlight and rainbows, which are really natural and fresh, and it is impressive.

No one should be a person, and no thing should be a person. It is possible to have a fiery heart under the ugly appearance, and selfless devotion to the crazy behavior. Things often go beyond what they seem.

Only by observing and analyzing from multiple angles can we get a glimpse of the essence of things, instead of making decisive judgments based on one-sided analysis alone—this kind of subjective assumption is the most terrible. Once this bias is formed in the mind, it is very difficult to get rid of it. Not only do you hurt yourself, but you can also hurt others.

For example, this time, if I had decided that the puffs were unpalatable just by their appearance, I would never have eaten such delicious puffs.

What is sold today is generally a cream of the only benefit, a non-dairy cream, milk or something may be used for skin.

Stuffing made with milk is a hassle, and you don't necessarily have to make it.

Product name: Cream of fresh milk puffs.

Ingredients: 250ml milk, 50g caster sugar, 2 egg yolks, 30g cake flour

Method: 1. Add the egg yolk and caster sugar and stir well with an egg beater.

2. Add milk and stir well.

3. Add the sifted low powder and stir well.

4. Heat over medium-low heat, stir while heating, and remove the heat immediately until the batter bubbles 5. Stir with egg beating, you will feel that the batter is obviously thicker, stir into a smooth batter to become custard sauce 6, put it into a piping bag for later use. If you can't use it all at once, store it in an airtight container and refrigerate it.

-Foodstuffs-

3 egg yolks, 80g sugar, 30g cake flour, 350ml milk, 1 vanilla bean pod, 1 gelatin, 300g cream, 10g matcha powder, 100g durian meat, gelatin water, egg yolk with sugar and 50ml milk.

2.Sift in the flour and stir into a thicker batter.

3.Cut the vanilla pods, scrape out the vanilla seeds, and cook them together with the remaining 300ml of milk until bubbly.

4.Slowly pour in the egg yolk paste while the milk is hot, stirring quickly as you pour.

5.Throw away the coriander pods from the pan, pour the milk yolk back into the pan, stirring while cooking, until it is sticky and bubbling.

6.Remove from heat, add the softened gelatin slices while hot, and stir well.

7.Pour into a large bowl, cover with plastic wrap and refrigerate for at least 1 hour.

8.Whip 100ml of cream, add 1 to 3 of the refrigerated custard sauce, beat evenly, and the vanilla flavor filling is complete.

9.Add 1 2 tablespoons of water to 10g matcha powder and stir until the matcha powder completely melts and there are no particles.

10.Add 100ml of cream to the matcha paste and beat until it is relatively firm.

11.Custard 1 3 Add to the matcha cream, beat until even, and the matcha filling is complete.

12.The durian pulp is crushed with a fork.

13.Beat 100ml of cream to eight portions, add durian meat, and continue to beat until it is relatively firm.

14.Custard Sauce 1 3 Add to the durian cream, beat evenly, and the durian filling is completed.

15.The rest is 100ml of cream directly and mixed with the last 1 3 custard sauce, which is the original vanilla filling. The three flavors of fillings are packed separately into piping bags.

Pay attention to the details of making puffs.

This requires professional tools, and it is still more troublesome to make at home, so it is recommended that you go directly to the cake shop.