How to make vanilla cream puffs, a delicious way to make vanilla stuffed cream puffs?

Ingredients: 100g cake flour

Water 160g

Butter 80g

Sugar: 5ml, salt, 1g, about 3 eggs.

Filling: Vanilla cream filling See the previous recipe.

vanilla cream puffs] to prepare.

Pour water, salt, sugar and butter into a pan together, heat over medium-low heat and stir slightly to distribute the fat evenly, and when it is boiling and boiling, turn to low heat and pour in all the flour at once.

Stir quickly with a wooden spoon or four chopsticks so that the flour and water are completely mixed together, be sure to stir quickly.

Until the flour and water are completely blended together and not sticky, turn off the heat and remove the pan from the stovetop, at which point the flour is fully cooked.

Use chopsticks to stir the batter to dissipate heat quickly, and when it cools to the point where it is not hot, you can add the egg mixture. Add a small amount of egg mixture, stir until the batter is completely absorbed, and then add the next time.

At this time, it is important to note that the egg mixture in the recipe does not have to be added completely, as the batter will become more and more moist and smooth after adding the egg mixture.

Pick up the batter with chopsticks, the batter is shaped into an inverted triangle, the length from the sharp corner to the bottom is about 4cm, and it will not slip off, this process means OK, no need to add egg wash.

The easiest way to shape puffs is to scoop up the puff dough with a small spoon and place it on a baking sheet (the baking tray is lined with tin foil). Keep a distance between each dough so that it doesn't swell and bump into each other.

You can also use the piping spout to squeeze the dough onto a baking sheet. In this way, the surface of the puff is patterned.

Place the baking tray in a preheated 210 oven and bake for 10-15 minutes. When the puffs are inflated, reduce the temperature to 180 degrees Celsius and continue to bake for 20-30 minutes until the surface is yellow-brown. Be sure to bake it in place, otherwise the puffs will collapse when they come out of the oven.

Remember not to open the oven door in the middle of baking.

Once the puff has cooled completely, dig a hole with your finger at the bottom, insert it with a small round hole piping mouth, and put the filling in it to eat!

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.

Ingredient breakdown. Ingredients.

50 grams of low-gluten flour.

80 grams of water. 40 grams of butter.

1 2 teaspoons of sugar.

1 4 teaspoons of salt.

Eggs. Accessories. Vanilla cream filling to taste.

Sweet taste. Baking process.

Hours of time-consuming.

Easy difficulty. Steps to prepare vanilla cream puffs.

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Materials. <>

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Put the water, salt, sugar, butter together in the pan.

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Heat over medium heat until the oil melts, then bring to a boil.

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Reduce the heat to low and pour in the flour all at once.

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Stir quickly with a wooden spoon to combine, non-stick pan and remove from heat.

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Continue stirring until the batter is not too hot, then add the eggs in divided portions, each time until the eggs are completely integrated with the batter before adding the next time.

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Pick up the batter in an inverted triangle, and you can do it.

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Packed into piping bags with a toothed spout.

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Squeeze out the pattern on a baking sheet.

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Place in the oven, on a medium level, on top and bottom heat at 210 degrees, bake for 10-15 minutes.

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Fluff up the batter, turn to 180 degrees and continue to bake for 20-30 minutes.

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It is yellowish-brown in color and comes out of the oven.

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Put the cream filling into a piping bag and cut a small hole.

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Use a bamboo skewer to make a hole in the puff.

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Insert the piping bag tip into the hole and squeeze in the filling.

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Serve on a plate and garnish with powdered sugar.

Tips. Don't add all the eggs at once, just adjust the batter to the best state, and you don't need to continue adding eggs.

You can also scoop up the dough with a small spoon and place it on a baking sheet without squeezing out the pattern.

Be sure not to open the oven door during baking to avoid the puffs collapsing.

Puffs are actually very good to make, you just need to do a good job of mixing flour and baking time. It's not hard to make puffs. It's also a good choice to have a few puffs for afternoon tea. The bright afternoon began.

Ingredients: low flour, milk, butter, salt, sugar, eggs, china milk, light cream, sugar, egg yolk, low flour, corn starch, vanilla extract.

Preparation steps: Step 1、All materials。

Step 2: Milk, butter, salt, and sugar are poured into a pot and brought to a boil.

Step 3, sieve into the low powder, stir immediately, do not turn off the heat, the noodles are cooked, no particles, even, be careful not to paste, step 4, the scalded noodles are put aside to cool, the noodles are not hot, about 60 degrees.

Step 5: Add egg liquid to the cooled noodles, don't add them all at once, add them little by little, and mix evenly each time.

Step 6: Stir until the batter can pull out about 4cm of dough on the chopsticks, and it will be good if it doesn't fall off, Step 7: Put the finished batter into a piping bag, pour oil paper on the baking sheet, and squeeze the batter onto the baking sheet.

Step 8: Preheat the baking tray in the middle layer, 210 degrees, 10 minutes to set, turn to 160 degrees, 20 minutes to dry, remove from the pan.

Step 9: When the puffs are baked and let cool, we can make the filling, and the 10th step is to separate the egg yolk and beat the egg yolk with a whisk to thicken.

Step 11: Sift the egg yolk with cornstarch and low flour and stir well.

Step 12, add sugar to the milk and boil, slowly pour 1 3 milk into the egg yolk liquid, stir while pouring, carefully clump, stir the stirred egg yolk liquid back into the milk and stir.

Step 13, stirred milk egg yolk liquid, add a few drops of vanilla extract, step 14, milk egg yolk liquid reheat over low heat, stirring constantly, carefully paste the bottom.

Step 15: Cook until the milk yolk is thick, then turn off the heat.

Step 16: Pour out the boiled milk and egg yolk immediately, stir it with cold water until it is delicate and not lumpy, and then put it in the refrigerator for later use.

Step 17, whip the whipping cream until there are lines and do not flow, and it will be fine.

Step 18: Stir the whipping cream and milk egg yolk mixture well, and the vanilla filling is ready.

Step 19, put the vanilla filling into the piping bag, poke a small hole in the back of the puff, fill the vanilla filling, and the vanilla cream puff is ready, step 20, take a family photo, the weather is a little hot, and the whipped cream is a little melting, but the taste is still delicious.

Method. Skin: cream + water, melt until boiling.

Quickly add the flour to the boiling cream, remove from the heat and quickly stir in a whisk to form a ball.

Add the eggs and divide them into two halves, the first one stirring quickly until fully occluded, then the second one until bite.

Insert the extrusion belt (you can bring your own rubber spatula).

Squeeze into an iron tray (the iron pan can be rubbed with cream or flour on the surface).

Put it in the oven (at a temperature of 180 degrees Celsius for about 15 minutes) and turn it to 130 degrees Celsius after it reaches the adult body of the pure puff, bake it for about 15 minutes, take it out, and set aside.

Filling: milk + granulated sugar heated. (Stir while heating to avoid touching the pan).

Corn flour + flour Mix the milk evenly, add the method 7 Mix well with the milk (slowly pour in the boiling milk to thicken and stir) (slowly add not all the amount, it is determined by the evaporation of the steam that boils the skin).

Remove from the pot to cool down, stir quickly after adding the egg yolk (to avoid the formation of egg flowers at high temperature), send it to the refrigerator to cold the spine, and take it out and put it into an extruded bag.

Pour the filling from under the puff skin.

Sprinkle a thin layer of powdered sugar on top of the finished product.

3 kinds of excipients.

Water 150 g vanilla bean pod 1 2 no nothing.

Seasoning: 2 types.

Salt 2g, cornstarch 15g

Cooking steps: 11 steps.

Step 1 Vanilla filling: Take the seeds from the vanilla pods, put them in a pot and pour milk into them and boil.

Step 2: While the milk is boiling, add the sugar to the egg yolk and mix well, do not whip.

Step 3Add sifted cake flour and cornstarch to the egg yolk, stir well, add the boiled milk, and slowly add the milk to avoid the egg yolk from being scalded.

Step 4: Pour the whole mixture back into the pot and stir by hand over low heat until smooth and thick.

Step 5: Pour the herb filling into a plate and spread it flat, cover it with plastic wrap, and put it in the refrigerator for at least half an hour to cool completely.

Step 6 Puffs: Pour salt, water and butter into a pot and bring to a boil, sift the cake flour while cooking, beat the eggs and set aside.

Step 7: Boil the butter and water, remove from the heat, add the low-gluten flour to the hand pump, stir the dry powder, and then change the spatula to check.

Step 9: Preheat the oven to 190 degrees, put the batter into a piping bag, squeeze the round batter about 5cm into the baking tray with a medium-sized round piping nozzle, and touch the sharp hook with a small spoon dipped in the egg mixture.

Step 10: Bake in the middle of the preheated oven at 190 degrees for 20 minutes, then turn to 170 degrees for 20 minutes.

Step 11 After baking, let the puffs cool and poke a small hole at the bottom with chopsticks, press the vanilla filling smoothly and put it into the piping bag, use the smallest round piping nozzle, and finally squeeze the vanilla filling into the puffs to eat, cut one, very tempting, right?

Tips: Preservation of puffs: If the baked puffs are not eaten at the time, they can be packed in a fresh-keeping bag and stored in the refrigerator for about 1 week, and then baked in the oven at 170 degrees for 5 minutes when eating.

Puff skin: 80g of unsalted butter, 120g of cake flour, 150g of water, 5-6 eggs.

Vanilla filling: 300ml milk, 4 egg yolks, 15g cake flour, 15g corn starch, 70g sugar, 1 vanilla bean pod (or 5ml vanilla extract).

Baking: Bake at 190 degrees for 20 minutes and turn to 170 degrees for 10 minutes.

Method. Making the vanilla filling]:

1. Separate the egg white from the egg yolk, and do not use the egg white.

2. Add the egg yolk to the sugar and stir with the egg whip, sift in the starch and low-gluten flour and stir gently;

3. Pour the milk into the pot, break the vanilla bean pods with a knife, scrape out the vanilla seeds with the tip of the knife and stir them into the milk, and boil them over medium heat;

4. Pour the boiled milk into the egg yolk paste little by little, stir evenly while grinding, then pour it back into the pot, cook slowly over low heat, stir constantly while cooking, and cook until it is thick and has lines.

5. Pour the vanilla filling into a flat dish and smooth the surface, cover the old mu with plastic wrap and put it in the refrigerator for later use.

Puff Skin Making]:

1. Beat the eggs into a bowl and stir them into egg mixture.

2. Put the butter, water and salt together in a pot and boil, add the sifted low-gluten flour, quickly stir with the egg pump to form a particle-free state, and then replace the egg pump with a spatula to prepare for the next operation;

3. Add the egg mixture to the dough 4-5 times, and mix the batter well with the cutting and mixing technique until the batter is inverted and can slowly drip off when the spatula is lifted.

4. Put the puff batter into a piping bag, cut a corner with scissors into a round hole, squeeze out a circle with a diameter of centimeters on the baking sheet, and smooth out the small sharp corner at the top with a spoon dipped in egg wash;

5. Put it in the middle layer of the oven, bake it at 190 degrees for 20 minutes, turn to 170 degrees for 10 minutes until golden brown, take it out, and put it on a baking net to cool.

6. After the puff is completely cold, use a knife to cut it at 1 3 places of the puff and squeeze the vanilla filling.

Tips. 1. When cooking the herb filling, be sure to use low heat, and keep stirring, if there are still some small bumps, it doesn't matter, and finally the filling can be sifted through the sift and it will become delicate.

2. The egg liquid for puff skin does not have to be added completely, at the beginning, you can add half of the egg liquid into it and stir it quickly, and then gradually add a small amount, each time you should stir until the batter and the egg liquid are completely mixed, and then add the second egg liquid, until the batter is soft and smooth, lift the scraper and the batter is inverted triangle, and can flow slowly and drip.

3. When the puff is baked, you must not open the oven door at will, and observe the fluffy hair and color state of the puff through the glass door.

4. The filling of the puff should be eaten and squeezed, otherwise the moisture in the filling will make the puff soft and not crispy.

1.Water, puff butter, sugar, salt in a small pot over medium heat to bring to a boil, reduce the heat.

2.Pour in the flour, heat and stir.

3.Stir into a paste and spread your hands on the potatoes.

Method. All ingredients.

Mix the vanilla puff stuffing and slowly heat it over low heat until it comes to a boil.

In a separate container, mix the vanilla puff filling B (without egg yolk) well.

Slowly add the well-mixed vanilla puff filling B to the boiling vanilla puff filling A and stir quickly at the same time.

Vanilla puff filling: Wait until thick, remove from heat, then add egg yolk, mix well, and put in the refrigerator for later use.

Slowly heat the part of the puff body A over low heat until it boils and the cream is melted.

Then add the part of the puff body B and quickly mix the finch to form a ball.

The stirred puff dough should be a slightly thicker paste.

Using an extruded bag, squeeze the puff core dough into small, consistent-sized puffs and bake in a preheated oven until cooked.

The oven temperature is set to 180 degrees C, and the baking time is about 15 minutes, and then the temperature is set to 130 degrees C for about 15 minutes after the whole puff is baked.

The finished product is complete.