What to do if the puff noodles are thin Ah 20

You can pour in an appropriate amount of flour again.

80 grams, 145 ml of egg mixture, 2 grams of salt, 5 grams of sugar.

1. Put 50 grams of butter, 125 grams of milk, 2 grams of salt and 5 grams of sugar into the pot.

2. Melt all the ingredients over a small fire.

3. Pour in the flour that has been sifted once in advance, stir-fry for about half a minute and turn off the heat.

4. Add the egg mixture in batches, stir well after adding the egg mixture each time, and then add the next time.

5. After adding the egg mixture, stir until the scraper is lifted and the shape of an inverted triangle is presented.

6. Put it in a piping bag.

7. Squeeze into a baking dish.

8. Put it in the preheated oven and bake at 175 degrees for 20 minutes.

9. Done. <>

When the puff noodles are thin, you can add an appropriate amount of flour to the method, and the method is as follows:

Ingredients: 90 grams of water (puff cake body), 55 grams of butter (puff cake body), 50 grams of cake flour (puff cake body), 2 eggs (puff cake body), 20 grams of cake flour (puff cake body), 2 egg yolks (sauce filling), 120 grams of water, 30 grams of sugar (sauce filling), 30 grams of low flour (sauce filling).

1. Prepare the required materials.

2. Make custard sauce filling: first beat the egg yolk with sugar.

3. Add milk in batches and mix well.

4. Sift in the flour and mix well.

5. After heating the batter, stir constantly until it is viscous, then remove from the water and let it cool.

6. Make the puff cake body: cut the butter into small pieces, add water, heat over medium heat and bring to a boil.

7. Remove from heat, add flour and mix well into a paste.

8. Let the batter cool to 60 degrees and add the whole egg mixture in three parts.

9. Put it in a piping bag and squeeze it onto a baking sheet.

10. Preheat the oven 200 for 3 minutes, bake for 20 minutes, turn to 180 degrees, and bake for another 5 minutes until golden brown.

Ten. 1. Take out the puffs and let them cool.

Ten. 2. Squeeze in the custard sauce filling.

Add flour, add less if it is thin, and adjust it to the right thickness.

The key to puffs not fail:

1 Sift the flour to avoid gnocchi.

2. The dough should be blanched and blanched thoroughly, and the bottom should not be mushy.

3 After each addition of eggs, the batter must be mixed well to avoid affecting the quality.

4. The consistency of the batter should be appropriate, otherwise it will affect the starting point and appearance of the product.

5 Leave a certain distance between the puffs in the baking tray to prevent them from sticking together after baking.

6. Do not turn on the oven or bake too early during the baking process to avoid the product collapsing and retracting.

7. The temperature of the oven must be appropriate, the temperature of the oven is too high, the side color is dark and the inside is not cooked; The furnace temperature is too low, the product is not easy to start, and it is not easy to color.

8. It is necessary to grasp the oil temperature of the fried puffs, the oil temperature is too high, the color is dark and the inside is not cooked, and the oil temperature is too low to start.

9. When using granulated sugar and chocolate as decorative raw materials, it is necessary to grasp the temperature of dissolution, and do not wipe it repeatedly when decorating, so as not to affect the brightness of the product.

1.Choose the right flour: Try to choose flour that contains a lot of gluten;

2.Control during stirring: keep the stirring time short to prevent starch decomposition;

3.Add the mixture: Add a small amount of the mixture to the puff batter to make the bubbles disperse;

4.Reduce the stirring intensity: reduce the stirring intensity to avoid excessive bubbles;

5.Add vinegar: Adding a small amount of vinegar to the mixture can adjust the pH value and maintain the protein structure;

6.Cake oven temperature control: Lower the temperature of the baking oven to avoid excessive bubbles;

7.How: Place the puffs in the middle of the cake baking tray to bake them more evenly.

1.Don't overdo it when stirring the batter, just mix the ingredients well.

2.When pouring the batter into the container, you can first knock the container under a few fibers to let the air bubbles in the batter float out.

3.Leave the batter on for a while to allow the bubbles to float and disappear naturally.

4.Sift the mixed batter to remove solid particles and air bubbles from the batter and make the batter smoother.

5.When adding the egg mixture, you can beat the egg mixture first, then slowly add it to the batter and stir gently. Avoid over-agitation and bubbles.

6.During the baking process, you can tap the wide roaming pan a few times to allow the air bubbles in the batter to surface and disappear.

Summary. Hello, the key lies in the control of the heat and the skill of mixing the batter, the amount of butter used in the recipe is very large, and if it is overheated after pouring the flour, it will separate the butter from the flour and cannot form a hollow when baking. Once the flour has been added, remove it from the heat within 3 seconds, whether it is well mixed or not.

After that, the most important thing is to continue stirring until the batter separates from the walls of the pan.

And to make puffs, the flour is heated is the basis of expansion, generally with the heat convection inside the oven to make the flour hot, if you open the oven halfway, the freshly scalded batter will cool in just ten seconds after encountering cold air, and there is no way to expand when it is cold.

What to do if the puffs don't have a film.

Hello, the key lies in the control of the fire front and the skill of mixing the batter, the amount of butter in the recipe is very large, if the flour is overheated after the year is poured in, the butter will be separated from the flour, and the hollow cannot be formed when baking. Once the flour has been added, remove it from the heat within 3 seconds, whether it is well mixed or not. After that, the most important thing is to continue stirring until the batter separates from the walls of the pan.

And to make puffs, the flour is heated is the basis of the expansion of the silver finch, generally with the heat convection inside the oven to make the flour hot, if you open the oven halfway, the freshly scalded batter will cool in just ten seconds after encountering cold air, and there is no way to expand when cold.

There is no way to remedy this, so we can only remake it. Yes.

Because butter is soft, when kneading the dough too hard, oil will come out.

P.S. Correct approach.

Ingredients: milk, unsalted butter, salt, cake flour, eggs, vanilla bean pods, egg yolks, caster sugar.

Milk + salt + softened butter cubes, put in a pan, cook until completely boiling, then turn off the heat.

Sift in 60 grams of cake flour. Mix the dough evenly with a wooden spoon.

Again**, over medium heat, stirring constantly, until a batter film appears at the bottom of the pan, then turn off the heat.

Take it out and put it in a mixing basin, cool it down to a hot but not hot temperature, and pour in the whole egg wash in 4 times.

Mix well each time and then add the next egg mixture. The batter is shiny and smooth, and when scooped up and dripped, it will take on the shape of an inverted triangle.

Place the batter in a piping bag. Line a baking tray with oiled paper and squeeze a 4 cm diameter puff batter.

Preheat the oven and bake at 190-200 degrees for 30-35 minutes, until the surface of the puffs is golden brown and expands straight, turn off the heat and continue to simmer for 5 minutes, then remove and let cool.

Make custard fillings. Prepare the required materials.

Scrape the vanilla seeds into the milk, add the vanilla beans and the milk and boil until boiling, turn off the heat and set aside.

Add caster sugar to the egg yolk and beat until it is not sticky and whitish. Sift in cake flour and mix well.

Remove the vanilla bean pods from the milk and pour the mixed egg yolk paste into the milk. Stir to combine.

Turn on medium heat, keep stirring and boiling, it will be very viscous for a period of time in cooking, and after continuing to stir, the viscosity will disappear and show a flowing state.

Put the finished custard stuffing into a piping bag.

Squeeze in the filling from the bottom of the puff, or cut the puff crosswise from the middle, squeeze the custard filling and garnish with jam.

Use an electronic scale to try it by the weight of the formula.

The most crucial step in baking puffs is to blanch the flour. Blanched starch undergoes gelatinization and absorbs more water. At the same time, the gelatinized starch has the property of enveloping the air, and when baking, the moisture in the dough becomes water vapor, forming a strong steam pressure, which stretches the dough and forms bulging puffs.

Therefore, adequate moisture is the driving force behind the expansion of puffs. When making puffs, be sure to blanch the flour and burn it, which is one of the keys to the success of the puffs.

The dryness and wetness of the puff batter also directly affects the success or failure of the puff repentance. The batter is too wet, the puffs are not easy to dry, and it is not easy to maintain their shape, and the 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 smaller.

Therefore, when we make puff dough, we must not add eggs to the batter at one time, we need to add them in batches until the puff dough reaches a good dry and wet level. What is the best level of wetting and drying? Pick up the batter with a wooden spoon or chopsticks for the puff dough, the batter is in the shape of an inverted triangle, the tip is about 4cm away from the bottom, and the shape can be kept from falling.

Finally, the temperature and time at which the puffs are baked are also very important. At the beginning, it is baked at a high temperature of 210 degrees Celsius, so that the water vapor inside the puff is quickly released, causing the puff dough to expand. After the expansion is set, use 180 degrees to dry the water of the puff, so that the puff will not collapse after it is baked.

Bake until the surface is yellow-brown and ready to bake. During the baking process, the oven must not be turned on, because the expanding puffs will collapse if the temperature drops suddenly. The right roasting temperature and time are the third key to the success of the puffs.

So it can be said that the reason why the puffs you bake do not form are either because the temperature is not enough, or if you add too much water.

Summary. 1. The temperature of baking is not enough;

2. Add too much water.

Puffs are gelatinized and burned.

Hello dear! Refer to the related links - why my baked puffs are very deflated and fluffy, and there is still a little paste underneath - there are two reasons, sleepy side 1, the temperature of baking is not enough; 2. Add too much water.

The most crucial step in baking puffs is to blanch the flour. The blanched starch undergoes gelatinization and can absorb more water. At the same time, the gelatinized starch has the property of enveloping the air, and when baking, the moisture in the dough becomes water vapor or not, forming a strong steam pressure, which stretches the dough and forms bulging puffs.

Therefore, adequate moisture is the driving force behind the expansion of puffs. The temperature and time at which the puffs are baked are also very critical. At first, the puff is baked at a high temperature of 210 degrees Celsius, so that the water vapor inside the puff quickly bursts out, causing the puff dough to expand.

After the expansion is set, change to 180 degrees Celsius to dry the water of the puff, so that the puff will not collapse after it is baked. Roast until the surface is yellow-brown and ready to bake.