How to make puffs, how to make puffs

How to make a lightning puff?

Puff skins weigh 20g each and 30 pcs.

Ingredients: Puff pasta: 187 grams, 3 grams of salt, 112 grams of salad oil, 150 grams of high-gluten flour, 270 grams of whole eggs, garnish: appropriate amount, appropriate amount of colored sugar granules.

Method:1After boiling the water, salt and salad oil, pour the flour into Kuailaofeng and mix well until it is solt.

2.Method 1: Cool down the dough to about 60, then add the eggs in batches, and stir until it is inverted and triangular and smooth and fine.

3.Put method 2 into an extrusion bag, extrude a round puff skin with a diameter of about 2 cm, and spray the key with water on the surface of the puff before baking.

4.The temperature of the oven is 180 on the top and 180 on the bottom, and it can be baked for about 20 minutes.

5.Brush the skin of the puffs with a layer of fructose and sprinkle with colored sugar grains.

How to make a chain of lightning bubbles?

Teach you how to make puff pastry puffs crispy and delicious.

Pay attention to the details of making puffs.

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.

Milky puffs for 10+ babies.

Making delicious puffs shell 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.

Bencustard puff puff.

Ingredients: 50 grams of cream, 125 ml of water, 3 grams of salt, 3 grams of caster sugar, 75 grams of cake flour, 2 3 eggs (adjust the amount according to the consistency of the batter).

The practice of puffs:

1. Cut the cream into small pieces, add water, salt and caster sugar, and heat until boiling;

2. Pour in the sifted flour at one time, heat over low heat, and stir quickly until there is no powder;

3. Add a little egg mixture, mix well with the batter, then add a little egg mixture, mix evenly;

4. Wait until the consistency of the batter slips off the spoon to form an inverted triangle;

5. Squeeze it onto the baking tray with a piping nozzle, use a straight or flower-shaped piping nozzle, or a small spoon if you don't have it;

6. Put the baking tray in the oven, either the middle or the middle and lower layers, and bake at 200 degrees for 30 to 35 minutes. (The temperature is adjusted according to your own oven).

7. Make a small incision at one-third of the puff;

8. Squeeze in custard sauce, or squeeze in at the bottom of the puff with a small piping nozzle.

Preparation of puff pastry puffs.

Step 1: Prepare puff pastry] 50g of unsalted butter after softening, add 20g of powdered sugar, then add 50g of low flour and 10g of cornstarch and mix until there is no dry powder.

Step 2: Put the good dough into a plastic bag and roll it into long strips, I didn't measure the length specifically, about a dozen centimeters.

Step 3<>

Step 4: Make puffs] 125g of milk, 125g of water, 5g of sugar, 100g of salt and unsalted butter are heated and boiled.

Step 5: Immediately after boiling, pour in 70g of low powder and 85g of medium powder and mix well, remove from heat after no dry powder.

Step 6: Add 210g of whole egg wash in batches, stirring well each time The final batter can be lifted into an inverted triangle shape about 4cm in length.

Step 7Put the batter in a piping bag and squeeze it onto a baking sheet.

Step 8: Take out the prepared puff pastry dough from the refrigerator and slice it (you can also roll it into thin slices and press it out into a circle with a mold).

Step 9Place the puff pastry sheet on top of the puff batter and press down the sharp corners by the way.

Step 10 is sent to a preheated oven at 210 degrees After entering the oven, turn to 190 degrees and bake for 8 minutes, then turn to 175 degrees for 15 minutes, and then turn to 150 degrees for 20 minutes After turning off the heat, you can simmer in the oven until it cools down and then take it out, which is easy to set. But it usually doesn't collapse when it's baked thoroughly (it's possible that it took so long because my single-tube oven was hard to bake, and the tutorial usually takes about 25 minutes).

Step 11: Prepare vanilla custard sauce] 45g of egg yolk, add 53g of caster sugar, whip until the color becomes lighter, then add 10g of low powder and 10g of cornstarch and mix well.

Step 12: 1 vanilla pod is cut open to take vanilla seeds, vanilla seeds and vanilla pod shell are added together with 250g of milk, boil, turn off the heat and simmer for 10 minutes, take out the vanilla pod shell, and the remaining vanilla milk liquid is washed into the egg yolk batter in step 11 and stir well.

Step 13: Pour back into the pot and heat over medium heat, stirring constantly while heating.

Step 14: Heat until a sticky sauce appears, remove from heat, add 13g of unsalted butter and 7g of salted butter, melt the butter and stir well, and then immediately cool it with ice water and water bath to form custard sauce, refrigerate and set aside.

Step 15: Make the filling] Because I don't think the taste of using custard sauce directly is not good, so I paired it with some cream 450ml of whipping cream and directly whipped it until it can lift sharp corners, but it is not hard enough to be mounted, otherwise the taste is rough.

Step 16: Add 360g of whipped cream and vanilla custard sauce and mix evenly to become a filling, put it in a piping bag, and squeeze it into the puff from the bottom of the puff.

Step 17 finished product

Step 18: Finish the product by the size of the palm of your hand.

Step 19: Break open the inside and get a close-up of the filling. You can see that there are little black dots in the filling, which are vanilla seeds.

Ingredients: 3 eggs, water, salt, sugar, butter, cake flour, oven, tin foil, etc.

The production process. 1. Take a pot, preferably a straight pot, add 160g of water, an appropriate amount of sugar (add slowly, add to your favorite taste), a little salt, and butter in the pot together, and heat over low heat.

2. Stir gently while boiling, cook until the butter melts and the liquid boils slightly, then turn off the heat.

3. Take about 50g of low-gluten flour, quickly sieve the flour into the pot, and stir quickly with a spoon or spatula to make the low-gluten flour and boiling cream quickly fuse, and the flour will quickly emulsify when exposed to high temperature.

4. Take a bowl, beat in three eggs, and stir evenly into the egg mixture.

5. Add the stirred egg mixture to the pot in 5 times one by one, and after each time it is mixed evenly with the dough, add the next egg mixture, until the egg mixture and the dough are thoroughly mixed at the end.

6. Take out the baking sheet, spread a layer of tin foil, and create the shape of the puff you want, you can put it directly with a spoon, or you can use a piping bag to squeeze out your work.

7. After styling, turn on the oven, preheat it for a while, the temperature is 180 degrees, and then put the baking tray with the puffs in the middle layer, and time it for 30 minutes, and the puffs will be made.

Look at the cuties you've created, they'll be delicious!

Precautions. 1. The flour can be low-gluten, medium-gluten or high-gluten, but it is best to use low-gluten flour, because the starch content is high, and the shape of the puffs baked is better.

2. The amount of egg liquid should be controlled, especially when adding one by one, you must pay attention to patient stirring, and you must be patient.

3. The actual time of baking depends on the oven and temperature.

Teach you how to make strawberry puffs simple and delicious.

Milky puffs for 10+ babies.

Pay attention to the details of making puffs.

How to make puffs12008-04-19

06:20 I am a professional pastry chef in Hangzhou, providing the following production methods:

Puffs are a sweet food that originated in Italy. The cream is wrapped in a creamy dough with fluffy holes. The crust is first made with water, cream, flour and eggs, which need to form a cavity during the roasting process to stuff the cream.

It would be even more beautiful if you could sprinkle sugar, jelly, fruit or chocolate on the surface of the puffs.

Ingredients: milk, salad oil, low flour, eggs.

Excipients: sugar, salt.

70ml milk, 20g salad oil, 50g low flour, 2 eggs, 10g sugar, 2g salt.

1. Milk, salad oil, sugar and salt are boiled in a pot over low heat;

2. Pour in the low powder through a sieve and stir for 30 seconds to prevent it from the fire;

3. Cool to 65 degrees and add the eggs to the batter 4 5 times;

4. The batter will slowly drip off when it is pulled up;

5. Put the batter into an extruded bag and squeeze it into a baking tray;

6. Preheat the oven and bake at 180 degrees for 25 for 30 minutes.

First of all, you need to prepare the required ingredients in advance, 105 grams of cake flour, 17 grams of sugar, 88 grams of butter, 3 eggs, and 100 grams of water. Once the ingredients are ready, you also need to break the sugar into powdered sugar before cooking it and set it aside.

Step 1: Take out a basin and pour 40 grams of butter, soften the butter, and then add 12 grams of powdered sugar after pressing the butter with your hands and finding that it can be pressed. After this step, add 40 grams of cake flour to it, stir it with a spoon, and knead it into a dough by hand after mixing, when we knead the dough until it is smooth and delicate.

Step 2: At this time, put the kneaded yellow dough on top of the tarpaulin, press it flat with your hand, cover it with a tarpaulin, roll it out with a rolling pin, about two centimeters thick on the side, and then put it in the refrigerator to freeze for about 20 minutes, so that the puff pastry shell is almost ready. Then to make the puff body, you first need to pour 5 grams of sugar, 48 grams of butter and 100 grams of water into the pot, turn on low heat to boil the butter and sugar and sift in 65 grams of low-gluten flour, after this step is done, turn off the heat and stir the ingredients evenly, and then adjust the heat to low heat for heating, about 30 seconds, so that the batter can be completely scalded and will not be raw, so you must remember this step.

Step 3: Pour out the batter and let it cool, turning it in a few times with a spatula to help the batter dissipate heat. After this step, beat the three eggs into the bowl, stir the egg liquid completely, and wait for the batter to be dried on the side until it is not hot, then add the egg liquid to the batter in stages, each time you add the egg liquid to stir, the egg liquid should be added in a small amount many times, and when it is stirred to a smooth and viscous state, it can be packed into the piping bag.

At this time, you can squeeze them onto a baking tray lined with oiled paper, then take out the frozen puff pastry and press it out with a round mold to make a shape, preheat the oven to 200 degrees after pressing, and then cover the puff pastry and press it to start baking. After baking, pour in the beaten cream and you're done.

Recipe for puffs:

1700 grams of milk", "750 grams of butter", "50 grams of sugar".

1050 grams of cake mix" and "1500 grams of eggs".

Recipe for pineapple peel:

200 grams of butter, "200 grams of powdered sugar", "200 grams of cake mix".

Puff filling recipe.

50 grams of cheese", "10 grams of sugar", "100 grams of whipping cream", "10 grams of sugar".

How to operate the puffs:

One: Pour the milk, sugar, butter into a basin and heat to a boil.

2: Pour the sifted cake mix into the boiling liquid and stir well.

Three: Pour the evenly mixed ingredients into the egg beating bucket and stir quickly with the machine, adding eggs at a constant speed while stirring, until smooth.

Four: Use a piping bag to add the beaten batter to the baking dish.

Five: Cover the squeezed puffs with pineapple skin.

Steps to make pineapple skin: (need to be frozen in advance).

1) Pour the butter and powdered sugar into a basin and knead it with your hands until milky white, pour the cake mix and knead it evenly, knead it into long strips, and put it in the refrigerator to freeze. Take it out and cut it into slices and cover it with puffs.

Six: Put the squeezed puffs into the preheated oven and bake, bake for 15 minutes on 200 primer 160, and bake for 10-15 minutes

Seven: Squeeze the baked and cooled puffs into the filling.

Steps to make the filling:

1) Pour in the cheese and sugar, heat and stir well, no particles.

Pour the whipped cream into the stirred cheese and stir well to use.

Finally, squeeze the finished filling into the puffs.