How to make cakes and puffs? How to make puffs?

Milky puffs for 10+ babies.

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.

Pay attention to the details of making puffs.

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

Homemade delicious puffs.

Shell ingredients: 60 grams of flour, 50 grams of unsalted butter, 1 2 cups of water, 1 4 teaspoons of salt, 1 teaspoon of sugar, 2 (l) eggs

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.

Teach you how to make strawberry puffs simple and delicious.

Milky puffs for 10+ babies.

I believe everyone will be familiar with puffs, this irresistible dessert, with a crispy crust, sweet cream, one bite down, the whole heart melts!

Puffs are a dessert from Italy! There are many types of them, from the most primitive "puff tower", to the current crispy puffs, lightning puffs, baguette puffs ......Although there are many types of products, the craftsmanship of their production is actually similar. It's nothing more than blanching the flour, then adding the egg mixture, stirring well, squeezing out the shape you like with your favorite piping head, and baking.

Finally, fill it with your favorite cream or other desserts.

It seems to be an extremely simple dessert, but many people can't make it! Today, Jane will share with you the easiest way to make puffs! The comparison and recipe are all taught to you, all hollow, crispy and refreshing! Let's take a look......

Ingredients: 75 grams of cake flour, 8 grams of sugar, 1 gram of salt, 3 eggs, 60 grams of butter, 120 grams of water.

Method, 1: First take a pot and add water, add butter, sugar, salt, turn on high heat and boil slowly, boiling water and oil.

2: Pour in the flour while it is hot, stir slowly until the flour is ripe, then turn off the heat. Serve it out and set aside to cool slightly.

3: Then pour in the egg mixture in several batches, not too much egg mixture at a time, until it is completely integrated.

4: Put the batter into a bag with piping and squeeze out the shape of the puff.

5: Preheat the oven at 180 degrees for 10 minutes in advance, then add the puffs and bake for 25 minutes.

Technical summary: 1: It is best to use low-gluten flour to make puffs, so that the baked puffs are crispier and more delicious.

2: When boiling water and butter, simmer the whole process until the water and oil are combined, so that the taste is more uniform.

3: Stir the flour until the flour is cooked.

4: When adding egg liquid, add it multiple times, remember not to add too much at a time, so as not to be difficult to operate.

5: Bake at any time**, because the fire power of each oven is different, to avoid the situation of baking.

Pour the whipping cream into an oil-free and waterless basin, add sugar, and slowly beat it with a hairdresser.

55 grams of butter, 1 gram of salt, 110 grams of water mix and stir, boiling water to boil, turn to low heat, pour in low-gluten flour and stir quickly, turn off the heat when a layer of film appears at the bottom of the pot, stir and place warm, the egg liquid is added in three times, each time it must be fully stirred and absorbed, the oven is preheated to 200 degrees, put into a piping bag, squeeze it with an eight-tooth medium piping nozzle, add to the middle layer of the oven, heat up and down at 200 degrees for 10 minutes, then 180 degrees for 15 minutes, whip the whipping cream and sugar, put it in a framing bag, and poke a hole under the puff skin with chopsticks, Squeeze in the cream or directly with the piping spout.

2.After boiling for 30 seconds, turn down the heat, pour in 63g of low-gluten flour that has been sieved in advance at one time, and immediately stir it into a hot dough with a manual whisk until there is solidification on the wall of the pot, and then turn off the heat to stop stirring.

3.The dough is kept in a warm state that is not hot, this step is very important, be sure to wait for the dough to cool a little before proceeding to the next step, otherwise the eggs will be scalded. After the dough is put to warm up, add three eggs in three times, each time you add it to stir fully, if you use large eggs, then put two first, and then consider whether to add the third dough state, and then consider whether to add, if you add it all, put it slowly after breaking it up, don't add too much, otherwise the dough is too wet and baked, and the puffs will not expand and hollow.

4.The state of the stirred dough should be like this, and the beaten egg is lifted in an inverted triangle, which is the successful batter.

5.Place the batter in a piping bag and squeeze into a baking tray lined with oiled paper. I use an eight-tooth piping mouth, if there is no piping mouth at home, I will directly cut a hole at the front end of the piping bag, squeeze it into a circle, pay attention to the spacing when squeezing, and leave some space between each batter for the puffs to fully expand.

6. Preheat the oven in advance, put the baking tray into the middle or upper layer of the oven, bake at 190-200 degrees for 20-25 minutes, adjust according to the temper of your oven, and observe the surface color and puff expansion state.

7.Remove the baked puffs immediately, allow them to cool and then squeeze in the creamy filling.

8.Each little puff is perfectly hollow.

10.Put the whipped cream into a piping bag, and the piping spout pokes a small hole in the bottom of the puff to squeeze in the whipped cream. Be sure to use a piping nozzle, preferably a small-caliber round piping nozzle.

11.Each puff is full of cream filling and is very delicious.

Ingredients; 250 g cake flour, 2 eggs

Accessories; 1 glass of milk, 40 grams of butter, cream.

Sift the flour twice, put milk in the pot, heat the butter over low heat and cook for 1 minute, pour the sifted flour into the batter stirred until there are no particles, put it to dry, add the eggs and stir well, put the batter into the piping tape, squeeze the batter in the baking tray, put it in the oven and bake it for 10 minutes, and squeeze the cream into the baked puff shell.

Chocolate puff pastry.

Chocolate meringue crust:

Butter 38g (frozen hard), brown sugar 40g, cake flour 45g, unsweetened cocoa powder 5g

Chocolate Puffs:

Milk 100g, butter 45g, sugar 3g (original recipe 1g), salt 1 2 tsp cake flour 55g, cocoa powder 5g, eggs 108g (original recipe 95g).

Puff filling: whipping cream 300g vanilla sugar 30g

Chocolate meringue method:

1.Mix brown sugar, cake flour and cocoa powder well, and cut the frozen butter into cubes;

2.Holding the material in both hands, clasping your palms together, rubbing back and forth into a moist gritty shape;

3.Rub the moist gritty material on the cutting board, fold it while rubbing, and finally stick it all together into a ball;

4.Roll the puff pastry dough into a thick column with the same diameter as the puff you want to make, wrap it in plastic wrap and refrigerate it in the refrigerator for 30 minutes.

Chocolate puff puff method:

1.Beat the eggs and put them in warm water to warm up to room temperature, which is almost the same temperature as your own **;

2.Take another pot, add milk, butter, sugar and salt, bring to a boil over medium heat, turn to low heat and keep boiling for 20 seconds, stirring during this period to prevent the liquid from overflowing;

3.Mix the low-gluten flour and cocoa powder through a sieve (step 2 is operated during cooking), pour it into the pot, keep the heat on low heat and quickly mix the noodles and liquid, mix until there is no dry powder and no particles, and then remove from the heat, during which the batter can not be stopped;

4.Take out the mixed dough, put it in a clean basin, cool down at room temperature, 1-2 minutes (you can preheat and bake 190 at this time);

5.Add the warmed egg liquid to the dough 5-10 times, and mix well each time you add the egg liquid before adding the next egg liquid until the batter is soft and shiny, and it can be in an inverted triangle state on the spatula;

6.Put the mixed chocolate puffs into a piping bag and squeeze them on a baking sheet, leaving a certain expansion distance between each puffs;

7.Remove the chocolate meringue from the refrigerator, cut it into 2-3mm slices and spread it on top of the puff paste;

8.After the oven is preheated, bake for 30-35 minutes, determine the baking time according to the size of the puffs, take it out and put it on the baking net to cool at room temperature after baking;

9.Refrigerate the whipping cream for 24 hours, remove it, add vanilla sugar and beat;

10.Fill the piping bag with a puff mouth, fill it with whipped whipped cream, poke it open from the bottom of the puff and squeeze in the cream;

11.Or carefully split the puff from the waist in half, use the cookie piping spout to squeeze the whipped cream into the puff shell, and fasten the puff top.

1.Put the butter, salt and water in a saucepan and bring to a boil.

2.Reduce the heat to low, pour in the sifted cake flour and stir quickly.

3.Stir constantly until a thin layer of fascia appears at the bottom of the pan and turn off the heat.

4.When the batter is warm in the pan, add the egg mixture in three parts, stirring well each time and adding the next one.

5.Finally, you get a relatively thick batter with obvious lines after mixing.

6.Place the batter in a piping bag.

7.Preheat the oven in advance, first bake at 200 degrees for 10 minutes, then turn to 180 degrees for 15 minutes, bake until the surface is golden brown, and poke a hole in the bottom of the puffs that have cooled completely.

8.Add caster sugar to the whipping cream, whip and refrigerate for later use.

9.Put the cream into a piping bag, cut a small opening at the top, and squeeze the cream into the puff.

Prepare 40 grams of butter and 10 grams of sugar, press the butter and mix well with the sugar. Add 40g of cake flour and mix well. Wrap it in plastic wrap and arrange it into a cylindrical shape.

Freeze in the refrigerator for about 15 minutes. The puff pastry is ready. Put 100ml of water in a saucepan.

50 g butter. Add 2 grams of salt, 5 grams of sugar, turn on medium-low heat, boil and melt the butter, turn to low heat, add 70 grams of low-gluten flour, stir constantly, let the liquid and flour fully blend, pour into a bowl to cool for later use. Beat 120 grams of eggs in a bowl, add them to the dough in three portions, fully blend until a particularly delicate viscous batter, put them in a piping bag, squeeze out a natural round shape, cut the frozen puff pastry into 3 mm thick slices, and cover the squeezed batter.

Preheat the oven at 200 degrees for five minutes in advance. Put on the middle layer and adjust the heat to 180 degrees and bake for 20 minutes. Bake at 160 degrees for another 30 minutes.

Finally, turn to 130 degrees and bake for another 10 minutes. 100 grams of whipping cream and 10 grams of sugar. Put it in a piping bag, poke a hole with chopsticks next to the puff, squeeze it with cream, and squeeze it to the brim.

Our home version of the puffs is ready.

55 grams of butter, 1 gram of salt, 110 grams of water mix and stir, boiling water to boil, turn to low heat, pour in low-gluten flour and stir quickly, turn off the heat when a layer of film appears at the bottom of the pot, stir and place warm, the egg liquid is added in three times, each time it must be fully stirred and absorbed, the oven is preheated to 200 degrees, put into a piping bag, squeeze it with an eight-tooth medium piping nozzle, add to the middle layer of the oven, heat up and down at 200 degrees for 10 minutes, then 180 degrees for 15 minutes, whip the whipping cream and sugar, put it in a framing bag, and poke a hole under the puff skin with chopsticks, Squeeze in the cream or directly with the piping spout.

Puffs are made of water, butter, flour, eggs, etc., among which blanching noodles is important, and adding eggs is also crucial.

Cake recipe: 5 egg yolks, 50 grams of oil, 50 grams of milk, 30 grams of sugar, 90 grams of low flour, 5 egg whites, 50 grams of sugar.