Why is it that the puffs I bake are always undercooked on the inside, and the puffs are soft and not

The puffs are sweet and crispy, crispy on the outside and tender on the inside, and they are relatively simple to make.

1. Materials and production utensils.

Total ghee 500g

High gluten powder 500g

200g of powdered sugar

Low gluten powder 500g

Shredded coconut 50g

1 cloth piping bag.

Piping nozzle 1 pc.

Whipped cream powder 100g

Second, first of all, let's make puff crispy, first look at the decorative leather formula:

Ghee 220g

Icing sugar 150g

Salt 3g, Sanhua evaporated milk 20g

Low powder 330g

Shredded coconut 70g

Stir the powdered sugar and oil well, add the milk, mix well, add the shredded coconut and low powder, and mix until completely even.

Roll the dough into strips, wrap it in oiled paper and freeze it in the refrigerator for later use.

3. Let's make puffs next. Puff Recipe:

Water 250g

Ghee 150g

Salt 3g, gluten flour 200g

Eggs 320g

Bring the water and ghee to a boil, then add the flour and salt and stir quickly.

Then put it in a blender and stir, adding the eggs in divided portions during the mixing process. Stir to combine.

Put the batter into a piping bag and squeeze it into a round cake shape.

At this time, cut the frozen noodles into thin slices and cover the slices on top of the squeezed puffs.

Bake in the oven. Baking temperature 200 degrees Baking time 15-18 minutes This will be baked crispy puffs!

Fourth, if you like to eat stuffing, you can start adding stuffing now, I like the stuffing with whipped cream! Whip the whipped cream until it is hooked. Then pour it into a piping bag, prick a small eye on the puff with chopsticks, and squeeze in the filling.

Too much water? Is it crispy if you leave it for a long time?

The hot noodles are not done, and the batter is too wet is the cause of the hard baking, so the hot noodles must be done! The batter is too wet, the puffs are not easy to dry, and they are not easy to set, and the baked puffs are flat, the skin is not crispy, and it is easy to collapse. The batter is too dry to swell, small in size, and small in internal space.

It is necessary to strictly follow the recipe and production method, and don't be a novice and not follow the successful methods of others. Find the reason for failure, make more changes, and you will find the way to success if you do it more often.

If there is no fluffy shape, no beautiful cracks, or even collapses after baking, please check if there are any of the following problems.

1. The batter is not gelatinized enough, or it has been cured for too long.

It is normal for the batter to be transparent, clumped, and have a film at the bottom of the pan!

If gelatinization is insufficient, the flour will not be saturated with water and will not be malleable enough. On the contrary, if the gelatinization is too long, the water will evaporate too much, and even the fat in the batter will seep out, and the dough will disperse and no longer gather into a ball.

2. Add too much egg mixture.

Adding too much egg will make the batter thin and soft, so the batter will develop horizontally after baking, and will not rise upward, and the correct batter consistency is that the batter will flow down slowly when scooped up, showing a smooth inverted triangle shape, about 4-5 cm! If you shake the batter and snort down, it is too thin, and you can only give up and make a new one!

3. The puff batter must be warm at the end!

If the temperature of the noodle lake is too low, it will increase the viscosity of the noodle and affect the judgment of the amount of egg mixture, so don't delay the mixing time of egg mixture for too long!

4. The oven temperature is too low.

The moisture in the dough cannot be washed up by the high temperature to form water vapor, so the dough will not grow tall!

5. Open the oven during baking!

When baking, if you open the oven door in the middle of the oven, the temperature will drop, so that the water vapor formed by the heat will stop changing, and it may cause the puff to collapse and not grow tall!

1. There are too many puff eggs to make.

If you add too many eggs, the batter will become softer. Therefore, when roasted, it will swell at first, but it will immediately become soft and atrophied. In addition, if the batter becomes cold, it will not expand, which will cause the puff to collapse and crack.

2. Turn on the oven when baking.

When baking, if you turn on the oven, the puff batter will swell and crack because there is still moisture left in it. Therefore, never turn on the oven until the puffs have been browned in the cracks on the surface.

3. Excessive heating.

If the cake flour is added to the pan and is overheated, it will cause separation. If the heat is too high, the puff will expand and crack too quickly when heated, and may cause caking.

Puff cracking solution:

One: Reduce the amount of egg mixture, and mix the batter until it can form a triangle-like firmness.

2. Pay attention to whether the surface cracks have been baked brown, and never turn on the oven before turning brown.

Three: After putting it in the oven, once the batter has swelled, reduce the temperature of the oven. Even if the surface looks like it has been baked, if the cracked part is removed before it is baked, it will cause the puff to shrink.

Therefore, it is important to allow the water in the puffs to evaporate completely. When baking, if you turn on the oven, the puffs will shrink, and this is also because of this reason. In addition, if the oven is not preheated enough, it will not be able to make the puffs expand all at once, which is also one of the reasons for failure.

Bake the basic puff tips:

Let the puffs swell preferably.

In the production process, the flour must first be blanched, and the blanched starch will gelatinize and absorb more water. When baking, the moisture in the dough becomes water vapor, forming a strong steam pressure that stretches the dough apart and forms bulging puffs. Therefore, adequate moisture is the driving force behind the expansion of puffs.

The degree of wetness and dryness is important.

The dryness and wetness of the puff batter also directly affects the success or failure of the puff. The batter is too wet, the puffs are not easy to bake dry, 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, and the internal cavities are small.

Pick up the batter with a wooden spoon or chopsticks, the batter is in the shape of an inverted triangle, the tip is about 4cm from the bottom, and the shape can be kept without falling, and the puff dough has reached a good dry and wet level.

Correct roasting temperature and time.

Temperature and time are also critical. At first, the roast 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, dry the moisture of the puff, and bake it until the surface is yellow-brown, so that the puff will not collapse after it is baked.

During the baking process, the oven must not be turned on, because the expanding puffs will collapse if the temperature drops suddenly.

Too much is added to the eggs used to make the puffs. If you add too much of the egg, the batter will become very soft. Therefore, when the puffs are baked and left for a period of time, the batter will become cold, so the puffs will shrink and crack.

The oven is turned on during the process of making puffs.

If you want to make a puff well, there are three points, one, blanching two, mixing well, and three, baking.

It will crack because you have a big fire, or the eggs are not all in it, and the moisture is not enough!

The batter is too wet, and the puffs don't dry out easily and don't hold their shape easily. The baked 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 small.

Hutong high roasting will crack, that means you add too little water, baking time is too long, too dry he will consider a bite, if the water is a little more, the baking time is not too long, the baked hibiscus paste will not be too hard.

It may be because the batter is not stirred evenly and there are undissolved particles. It may also be because the temperature in the oven is too high, and the internal water vapor escapes and cracks appear.

Enough because the batter is stirred unevenly, there are undissolved particles. It can also be because the temperature in the oven is too high, and the internal water vapor escapes out and cracks appear.

The proportion of ingredients is not accurate, and one of the ingredients will be more or less than the above.

The batter is soft or overheated in the oven.

Too many eggs? Have you scalded your noodles?

Oh, I guess it's a bit hard, you can see if your recipe is not put in the right place, right?

Puffs. It is a kind of food that everyone likes to eat very much, and the skin is very crispy, it is simply a crispy slag, and there is a lot of cream in it, so it is simply the king of the dessert world. But many people have encountered the same situation when buying puffs, Peishou is that puffs have been bought too much and have not been able to eat them all after returning home, and they become wet and soft on the second day, which is very unpalatable.

In fact, it is easier to solve such a problem, you can use refrigeration, you can also take it to bake again, and you can also use a microwave oven to heat it. <>

If the puffs become soggy, it will taste wrong and it will be very unpalatable, so don't be too anxious when you encounter such a situation, and don't just throw the puffs away, otherwise it will be very wasteful. The reason why the puffs become squishy is because some of the moisture and air from the outside enters. You can put the puffs in the refrigerator, freeze them in the refrigerator for about an hour or two, and then remove the moisture in them by refrigerating them at low temperature, and then the taste of the puffs can become hard, which is also more effective.

You can also put the puffs directly in the freezer layer, and you can eat them after about half an hour. <>

Another easy way to use is to use an oven, because the layer of bread outside the puff is originally baked with a bright number, if the conditions in the home are enough to have an oven, you can directly put the puff in the oven to bake it again. Generally, the taste of the puff can be restored to its original state in about 10 minutes, and the moisture inside has basically been removed. <>

If the inside and outside of the puff are wet and soft when eating puffs, and there are no good baking tools at home, you can use the microwave directly. You can adjust the microwave to medium heat, then put the puffs in a crisper box, and then heat them for about 1 2 minutes, and after the puffs are cooled, they can also restore their original taste. However, do not heat it too long during the heating process, otherwise the cream inside will melt and it will become unpalatable.

I think it is not recommended to eat in this case, its internal moisture may have been left for a long time, not fresh, it is recommended to throw it away, it is not recommended to continue to eat, so as not to cause danger to the body. Trembling.

If the inside of the puff is wet and soft, the fastest solution is to put the puff in the freezer compartment of the refrigerator or freeze it for a while.

You can put this sleepy puff in the oven or air fryer and bake it again for about 10 minutes.

1 puff. The collapse expansion is not high.

A: Too much egg wash causes the batter to be soft and squeezed out of a flat shape, which will expand normally when baked, but will soon shrink.

Whether the egg wash is suitable depends on the state of the batter, and the batter that is pulled up flows down slowly, the edges are smooth, and the shape is an inverted triangle, which is a good state.

2 The baking temperature is low, and the moisture from low-temperature baking cannot form water vapor.

Rush upwards, and the dough will not naturally expand in place.

2. The batter is solid or hollow and small.

1. Incomplete gelatinization, hot dough.

The process is not completely scalded, and the internal expansion force is small, and the epidermis will be thick. These two problems should be paid attention to turn on low heat and keep turning over the state pie until a layer of film can be seen at the bottom of the pot, which is relatively uniform and has a certain thickness, and it is not easy to fall off with light scraping.

Puff bursting: The oven temperature is too high The puff expands too fast, and the surface has not yet solidified, and a large amount of water vapor accumulates and breaks through the surface, causing the key to explode.

If you add too many eggs, the batter will become very soft. So, although it initially rises slowly when baked, it immediately softens and shrinks. In addition, if the batter is cold, it cracks the mold and does not expand, resulting in puffs.

Collapse and rupture. If you open the oven while baking, it will swell and crack because there is still moisture in the puff batter. Therefore, do not turn on the oven until the puffs have changed color through cracks in the surface.

<> when making puffs, puffs crack, which is a problem that many novices will encounter, and I am no exception, when I do it now, sometimes I still encounter puffs cracking during the production process. So why is that? One of the most common causes is that the baking temperature is too high, causing the puffs to lose their moisture prematurely, evaporating and cracking during the baking process.

If you are a novice who has never made desserts, you will definitely encounter the cracking of the puffs when making puffs, why is that? In fact, there are many reasons for cracking in the process of making puffs. For example, when you add eggs in the front, you will add too many eggs, and when you bake them later, it will also cause the cracking of the ecological cake.

Another reason is that the temperature of the oven is not well controlled, and too high a temperature can also cause the puffs to crack during the baking process. Once the batter has risen, lower the oven temperature. That's why, when you turn on the oven, the puffs shrink.

In addition, if the oven is not preheated enough, it will not be possible to make the eco-cake rise all at once, which is also the reason for the failure. Fuci.

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