What is the dough made of puffs?

Ingredients for puffs: cake flour (180g), butter (10g), sugar (6g), water (320g), milk powder (10g), eggs (6), salt (2g).

Ingredients for the sauce: Custard powder (50g), whipping cream (100g), milk (150g).

Ingredients for garnish: white chocolate (50g), food coloring (to taste), whipping cream (25g), powdered sugar (15g), colored beads (to taste).

Pour water into the pot, pour the milk powder, salt and sugar into it, stir them slightly, then pour the butter into pieces, **After boiling and boiling, quickly pour the low powder into it and stir until there is no dry powder.

Then place the pot on the stove and cook again, turn on medium heat, until a thin batter begins to appear at the bottom of the pot, then you can turn off the heat.

When the batter has cooled to 60 degrees, we add the eggs in batches, stir with a spatula, mix one, and then add the other to continue stirring.

Until we add the fifth egg, we need to pay attention to the consistency of the batter, if the batter is smooth and when you pick up the batter with a spatula, the batter falls off and takes on an inverted triangle shape, then this consistency is OK, and there is no need to continue to add eggs.

Put the batter in a piping bag, use a round piping spout, or a toothed one.

Take out the non-stick baking sheet, squeeze out a long strip of batter on the baking sheet, preheat the oven in advance, after preheating, place the baking tray in the middle position, set the top heat to 165 degrees, set the bottom heat to 155 degrees, and bake for 55 minutes.

When baking is over, remove it and set aside to cool and set aside.

Mix the custard powder with the milk, stir until smooth, then mix the whipping cream with the powdered sugar and whip, then add the milk mixture to the whipping cream and continue to whip.

After stirring, put them in a piping bag, use the puff spout, take out a puff, poke three small holes in the bottom position, and squeeze the inset into it. All the puffs are made in this way.

The whipping cream is placed in a small milk pot with white chocolate, and it melts through water, and when it is done, we can add different food colorings to it and mix it into different colors.

Place the puffs on a drying net, place a baking tray at the bottom, and then pour the chocolate liquid on the surface of the puffs, and after all the puffs are drizzled, sprinkle the colored beads on top to decorate, so that our puffs are ready.

Puffs. A: Water 500g, butter 250g, sugar 25g, salt 2gb: low powder 300g

C: 8-10 eggs.

Production process: 1Put all the ingredients in Part A in a pot and bring to a boil.

2.Then sift the B part and quickly add it to the A and stir well until it is completely blanched.

That is, the practice of hot noodles.

3.Cool the blanched batter with a blender until it is below 50 and add the eggs one by one.

4.Once fully blended, finally squeeze out the desired shape on a baking sheet.

200 on the upper heat, 190 on the lower heat, 25min baking, and the furnace door cannot be opened during the intermediate process.

Puff products are made of liquid raw materials (milk or water), oil, flour, eggs, etc. as the main raw materials, after oil and water boiling, blanching flour, adding eggs, stirring molding, baking, decoration and other processes, we must pay attention to the following points when making puffs in the molding stage.

1.The size is consistent, not skewed, and the shape is correct.

2.The batter should not be too thin.

3.After baking, the surface is golden yellow, and the color is uniform!

4.Do not open the furnace door when baking is not formed.

Puffs. A: Water 500g, butter 250g, sugar 25g, salt 2gb: low powder 300g

C: 8-10 eggs.

Production process: 1Put all the ingredients in Part A in a pot and bring to a boil.

2.Then sift the B part and quickly add it to the A and stir well until it is completely blanched.

That is, the practice of hot noodles.

3.Beat the blanched batter with a blender until the loin is below 50 and add the eggs one by one.

4.Once fully blended, finally squeeze out the desired shape on a baking sheet.

200 on the fire, 190 on the fire, 190 on the fire, 25min baking, can not open the furnace door during the intermediate process.

Puff products are made of liquid raw materials (milk or water), oil, flour, eggs, etc. as the main raw materials, after oil and water boiling, blanching flour, adding eggs, stirring and molding, baking, decoration and other processes, we must pay attention to the following points when making puffs in the molding stage.

1.The size is consistent, not skewed, and the shape is correct.

2.The batter should not be too thin.

3.After baking, the surface is golden yellow, and the color is uniform!

4.Do not open the furnace door when baking is not formed.

Puffs. A: Water 500g, butter 250g, sugar 25g, salt 2gb: low powder 300g

C: 8-10 eggs.

Production process: 1Put all the ingredients in Part A in a pot and bring to a boil.

2.Then sift the B part and quickly add it to the A and stir well until it is completely blanched.

That is, the practice of hot noodles.

3.Cool the blanched batter with a blender until it is below 50 and add the eggs one by one.

4.Once fully blended, finally squeeze out the desired shape on a baking sheet.

200 on the upper heat, 190 on the lower heat, 25min baking, and the furnace door cannot be opened during the intermediate process.

Puff products are made of liquid raw materials (milk or water), oil, flour, eggs, etc. as the main raw materials, after oil and water boiling, blanching flour, adding eggs, stirring molding, baking, decoration and other processes, we must pay attention to the following points when making puffs in the molding stage.

1.The size is consistent, not skewed, and the shape is correct.

2.The batter should not be too thin.

3.After baking, the surface is golden yellow, and the color is uniform!

4.Do not open the furnace door when baking is not formed.

Kiss, hello, for the medium size you inquired: what do you need to make puffs as follows: 3 eggs, 75 grams of butter, 150ml of water, 100 grams of low powder, a spoonful of sugar, half a teaspoon of salt, appropriate amount of whipping cream, and steps:

1.Ingredients: 150ml water, 100g cake flour, 1 spoonful of sugar, 1/2 small spoon of salt, 75g butter, 3 large eggs (preheat oven to 175 degrees) 2

Water, butter, sugar, salt together in a small pot to a boil 2Sift in the flour off the heat and mix quickly until there are no particles forming a clump 3Stir over low heat for a while to make the moisture less 4

Cool for a while until about sixty or seventy degrees and then knock in the egg 5Knock one in, mix well, and then knock the next 6Lift up a triangle that can be dragged up about 3cm 7

Place in piping bag and squeeze onto a baking sheet 8Bake at 175 degrees until it swells and lightly colors (about 10 minutes), turn to 135 degrees and bake slowly until it is colored. Just take it out and let it cool.

3.Simply make a fresh cream sandwich and squeeze it in, it's delicious, if you are too lazy to beat the cream, you can also break it open, and directly dig a small spoonful of ice cream and sandwich it into Huaipei orange to eat.

Ingredients and seasonings for 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 eggs.

Ingredients for filling: 40 grams of flour, 50 grams of sugar, 4 egg yolks, 1 cup of milk, a few drops of cream, 1 2 cups of fresh cream.

Steps to make puffs.

Step 1. Preparation of delicious puffs: Preparation 1The oven is set to a temperature of 200 degrees. Preheat.

Step 2. 2.The crust and the flour filled with cream are sifted twice separately and set aside.

Step 3. Enclosure 1Put butter and water in a pot, salt and sugar, and stir with a whisk, after all the butter is melted, turn to low heat and add the flour.

Step 4. 2.Stir vigorously for about 5 minutes, and turn off the heat when there is film at the bottom of the pan.

Step 5 3When 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.

Step 7. 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.

Step 8. How to prepare the puffs Step 8 Fill with cream 1In 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.

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.

It can be made as it is on the Internet, and it tastes pretty good.

Ingredients: 90g cake flour, 85g butter, 85g milk, 30g icing sugar, 5g sugar, 1g salt

Step 1

1. To make the puff pastry, soften the butter at room temperature.

2. Add powdered sugar and beat until white.

3. Sift in the cake flour.

4. Stir into a flocculent shape, knead it into a cylindrical shape by hand, put it in a fresh-keeping bag and freeze it in the refrigerator for 30 minutes.

5. To make the puff part, sift the flour first.

6. Put the butter, water, salt and sugar into the pot and mix.

7. Heat to boiling, turn to low heat, add low-gluten flour and stir constantly, then heat for 1 minute and remove from heat.

8. Pour it into a bowl and spread it out to cool, cool until it is not hot to the touch.

9. Knock the eggs into a bowl and beat evenly.

10. Add the eggs in batches and stir until the chopsticks are lifted and pulled out of the inverted triangle.

11. Put the stirred puff batter into a piping bag.

12. Squeeze on a baking sheet.

13. Take out the freshly frozen puff pastry and cut it into thin slices.

14. Cover it on top.

15. Put it in the oven preheated at 200 degrees for 5 minutes, bake at 180 degrees for 25 minutes, bake at 160 degrees for 30 minutes, bake at 130 degrees for 10 minutes, take it out and let it cool.

16. Then put it on a plate.

Pay attention to the matters of preparing for brothers.

1. Do not open the oven during the baking process to avoid retraction, and adjust the temperature and time appropriately according to your own oven.

2. When making the puff part, the amount of egg liquid is between 110-120g, and a small amount should be added many times until the batter is inserted into the chopsticks and can be raised to the inverted triangle, if it is too thin, it is easy to not form.