How to make delicious puffs? How to make puffs delicious

Homemade method 1.

Crust Ingredients: 60 grams of flour, 50 grams of unsalted butter, 1 2 cups of water, 1 4 teaspoons of salt, 1 teaspoon of granulated sugar, 2 eggs (l) Filling cream ingredients:

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:

Get ready. 1 Set the oven to a temperature of 200 degrees. Preheat.

2 Sift the crust and the flour filled with cream twice and set aside. <>

Shell 1 Heat butter and water, salt and sugar in a pot, 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 a film at the bottom of the pot.

3 When there is still heat in the pot, put in 1 3 beaten eggs, stir quickly with a whisk, stir well, and then 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 Add butter, sugar, egg yolks and 2 tablespoons of milk to a whisk and stir well with a whisk and 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, stir vigorously until vigorous. 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 Put 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.

Among the desserts, the family likes puffs the most. Of course, I also have a special affection for puffs, because it was the first dessert I learned. Hamil Hatton taught this very simple, but delicious puff, crispy on the outside and tender on the inside, which is great! It's definitely worth trying to do for newbies.

Puffs (16 pcs.) Recipe: Water 130g salad oil Butter 60g cake flour 70g eggs 3 salts 1g powdered sugar A pinch Bake: Oven medium-lower, 200 degrees, bake for 25 minutes Steps:

1. Put water + oil + salt in a pot and boil to low heat; 2. Pour the flour into the pot and stir for 30 seconds (until the flour is not sticky) and turn off the heat; 3. Cool to below 60 degrees, add the whole egg liquid in batches (do not add it all), and stir with a wooden spoon until it is completely absorbed; 4. When the batter is pulled up, it will form a triangular smooth shape and fall down slowly, which is the best state; 5. Put it into a piping bag and squeeze out the dough on the baking sheet; 6. Bake in the middle and lower oven at 200 degrees for 25 minutes; 7. After cooling, squeeze in the cream and sprinkle the surface with moisture-proof powdered sugar (I didn't, so I didn't sprinkle it). Remarks: 1. The key to the success or failure of the puff lies in the thickness of the batter, so the egg mixture should not be added at one time, and the batter should be in the best state when it presents a triangular smooth shape and falls slowly; 2. There are two ways to fill the cream, you can cut it and squeeze it into the box, or you can make a hole at the bottom and squeeze it in; 3. The puffs are easy to soften after being filled with cream, so it is better to put in cream before eating;

Homemade method three.

How to make puff balls:

Ingredients: 90 grams of milk, 40 grams of butter, 70 grams of cake flour, 3 eggs, dark chocolate, large almonds, pistachios, 2 grams of salt.

Method: 1 90 grams of milk, 40 grams of butter, 2 grams of salt, heat until boiling; Sift in 70 grams of cake flour and mix it into a non-stick container; <>

2 When the temperature drops to 60 degrees, add 3 eggs in batches and mix well; 3 Put into piping bags and squeeze onto a baking sheet;

4 Preheat the oven to 190 degrees and bake for 10 minutes. Open the damper and continue to bake for 10-15 minutes;

5 Melt the dark chocolate in water and squeeze the chocolate on top of the puffs; Add large almonds and pistachios and you're good to go.

Pay attention to the details of making puffs.

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 for cream puffs.

60g cake flour 40g butter

100g of water and 1g of salt

2 eggs and 100g whipping cream

10g caster sugar

Preparation of cream puffs.

Step 1: Heat the butter, salt and water in a milk pot over high heat until boiling, turn off the heat;

Step 2: Sift in the low-gluten flour and mix well until there is no dry powder and no particles.

Step 3: Continue to heat over low heat and stir-fry constantly;

Step 4: Do this for a long time until a thin film forms at the bottom of the pan.

Step 5: Remove the dough and put it in a slightly larger container, roll it out and let it cool slightly;

Step 6: Beat two eggs, add them to the dough several times after the dough is not hot, and mix well each time;

Step 7: The stirred batter should be uniform and smooth;

Step 8: Put the batter into a piping bag;

Step 9: Squeeze the puff blanks on a baking sheet; (Be sure to pay attention to the distance, because the puffs rise relatively large when baked).

Step 10: Preheat the oven at 185 degrees for 5 minutes, send the baking tray to the oven, the middle layer, and bake at 185 degrees for 20 minutes! After turning off the heat, simmer for about 5-10 minutes, then take it out and let it cool; (The specific temperature is still adjusted according to the temperature of your own oven, and you must stare at the oven for the last few minutes to avoid overbaking).

Step 11: Whip the whipping cream with caster sugar, and then put it into a piping bag;

Step 12: Squeeze in against the bottom of the puff;

Step 13 You can also cut a knife in the middle of the puff, squeeze in the whipping cream, and then sift the powdered sugar for decoration;

Step 14 Take a bite, your mouth will be full of cream, and you will be full of happiness!

Step 15: Beautiful! (*

Cooking tips for cream puffs.

1. Pay attention when heating and mixing the batter, mix it for a while and dry it a little; Until a layer of film forms at the bottom of the pot, if it is too wet, it will collapse when baking, 2. Pay attention to the distance when squeezing the puff blank, the puff rises relatively large. 3. Don't take it out in a hurry after baking, simmer for 5-10 minutes. 4. The specific temperature is still adjusted appropriately according to the temperature of your own oven, and you must stare at the oven for the last few minutes to avoid baking.

A chocolate puff pastry puff that tastes better than ordinary puffs.

<> "Puff pastry puffs."

Ingredients: 40g butter, 10g caster sugar, 40g cake flour

Puffs: butter 45g, cake flour 65g, water 100g

5g sugar, 1g salt, 2 eggs (about 110g).

Cream filling: 200g of whipping cream and 20g of Baichang trembling sugar

Method] 1. Make puff pastry first: softened butter + caster sugar, mix well, add low powder and stir into a flocculent, then knead into a ball, arrange into a cylindrical shape, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

2. Make puffs: Mix water + butter + sugar + salt into the pot, turn off the heat after heating and boiling, quickly pour in low-gluten flour and stir until there is no dry powder, then turn on low heat and continue to stir for 1 minute, then turn off the heat.

3. Pour it into a bowl and let it dry until it is warm and not hot, beat the eggs, add a small amount of dough to the side of the finch and stir well until the dough is lifted into an inverted triangle.

4. Put it into a piping bag and squeeze it into a baking tray vertically, take out the frozen puff pastry and cut it into thin slices, cover it on the puffs, put it in the oven preheated at 200 degrees in advance for 5 minutes, bake at 180 degrees for 25 minutes, bake at 160 degrees for 30 minutes, bake at 130 degrees for 10 minutes, and let it cool.

5. Whip the whipping cream + sugar and put it into a piping bag, make a small hole at the bottom of the puff, and squeeze in the cream.

First, put the flour and ingredients together in a pot and stir, then after mixing, squeeze the size of a mineral water lid and put it in the oven.

Ingredients: 100g cake flour, 3 eggs, 160g milk.

Excipients: 75g butter, salt, 3g sugar.

The specific method of puffs:

1. Weigh all the materials.

2. Put the butter, milk, salt and sugar together in a pot, heat over medium heat and stir slightly to make it evenly combined.

3. After boiling over medium heat, turn to a very small heat or turn off the fire, pour in all the low powder at one time, stir quickly, so that the flour and oil and water are completely mixed together, and the hands should keep stirring quickly in the same direction, and mix until there is no dry powder and nothing sticking to the bottom of the pot, so that the batter is scalded.

4. Mix well and then remove from heat to dissipate heat.

5. When the batter is not too hot, the temperature is about 60 degrees Celsius, add the beaten egg wash three or four times, and then stir vigorously until the batter absorbs the egg liquid.

6. Stir until the batter is completely mixed, the fluidity of the batter is not thin or thick, and it is best to pick it up with chopsticks and flow in an inverted triangle shape.

7. Lay a tarpaulin on the baking sheet, put the batter into a piping bag, and squeeze the size of a mineral water cover to destroy the bumper.

8. Preheat the oven to 210 degrees, bake for about 12 minutes, expand and there is a slight discoloration on the top, at this time the temperature is reduced to 175 degrees and continue to bake for about 20 minutes, until the surface is golden brown and there is a small chart.

9. Out of the oven, take it out and cool it down first.

10. Sprinkle some powdered sugar with a sieve, and then squeeze your favorite sauce, the inside is hollow, you can also squeeze it inside.

11. a finished product.

Precautions

1. When adding flour to the oil and water, you are afraid of sticking to the bottom of the pan, so turn off the heat, and the stirring speed should be faster.

2. Do not open the oven door during the baking process, otherwise the puffs will not expand when cold. The whipped cream should be squeezed in when you eat it, otherwise it will melt away.

Super delicious puff pastry puff preparation.

Ingredients: butter, powdered sugar, cake flour, milk, unsalted butter, sugar, eggs, cake flour.

Steps: Make the puff pastry first) Butter softened and mix with powdered sugar.

Stir the yellow potato withered oil and powdered sugar until smooth and fine.

Sift in the cake flour and stir from the bottom up until evenly flour-free.

Spread a piece of oiled paper, shape a few holes in the oiled paper, form a cylindrical shape according to the size of the puff you made, wrap the oiled paper and put it in the refrigerator.

Now make puffs) mixed with milk, sugar, butter.

Heat over low heat, stir while heating and bring to a boil for 1 minute.

Add the sifted cake flour and stir quickly until uniform and particle-free, then remove from heat.

The dough cools slightly, about 60 degrees, add eggs, add eggs one by one, quickly stir evenly for each addition, add the second one, add the third, and observe the viscosity of the batter.

Lift into an inverted triangle and stir until the batter is even and smooth.

Place in piping bag (preheat oven at this time).

Squeeze on a baking tray (or a sheet of greased paper if the pan is not non-stick) and take out the refrigerated puff pastry, which is slightly firm and sliced.

Put the chopped puff pastry on top of the squeezed puffs, put it in a preheated oven, bake at 190 degrees on the top and 150 degrees for 10 minutes, turn to 160 degrees on the top and bake at 140 degrees for 15 minutes. (Each oven is different, for the last 5 minutes, observe the color of the puffs).

The fragrant and sweet puff pastry puffs are baked and can be added to the custard sauce or whipped cream).

Bring to a bring to a boil over medium-low heat.

Crack two eggs in a bowl and stir them well, then put the butter, milk, water, sugar, and salt together and bring to a boil over medium-low heat.

Squeeze the puffs onto a baking sheet.

After boiling, add the cake flour and stir quickly to form a dough, then add the egg mixture and stir together. Then use the eight-tooth flower spout to squeeze the puffs on the baking plate, and then put them in the oven.

Bake for about 25 minutes.

Bake the oven at 180 degrees for about 25 minutes, poke a hole in the bottom of the choux puff with a knife, squeeze the cream into it, and then make the puff.