The practice of swan puffs, the classic practice of swan puffs?

The recipe for Swan Hibiscus is very simple, as long as the ingredients are prepared and then made step by step.

The practice of swan puffs, in fact, how to make puffs, this kind of swan puffs do this, but it will be bigger for this selling down.

Ingredients: 100 grams of cake flour.

Water 150 grams.

Butter 80 grams.

Eggs 150 grams.

Sugar 20 grams.

Whipping cream 100 grams.

10 grams of powdered sugar.

Procedure high pre-step.

1. Put the water, sugar and butter in a pan and stir over medium heat until melted.

2. Cook until slightly boiling and bubbling, turn to low heat.

3. Pour in the low-gluten flour at one time and stir quickly until there is no dry powder.

4. After the flour and water are completely mixed, turn off the heat.

5. Let cool slightly, add the egg mixture in batches, and stir until the batter is absorbed.

6. Pick up the batter in the shape of an inverted triangle.

7. Put the batter into a piping bag.

8. Line the baking tray with oiled paper and squeeze the batter in the shape of water droplets and circles.

9. Preheat the oven in advance, clear the heat at 180 degrees and bake for 20 minutes. Leave to cool and set aside.

10. Put the remaining puff dough into a small piping bag.

11. Squeeze out the 2-shaped batter on the oiled paper.

12. Preheat the oven in advance, bake for 5 minutes, and let it cool for later use.

13. Add powdered sugar to the whipping cream and beat it with an electric whisk until it is dry.

14. Put the cream into a piping bag and cut out a small opening for later use.

15. Cut the water drop puff in half from the middle, and then cut off the bottom of the round puff.

16. Squeeze the cream on the bottom, and then attach the two wings.

17. Finally, insert the neck into the front, decorate the eyes with chocolate sauce, then cut out the word IU with paper and sprinkle with powdered sugar.

18. Then take out the piece of paper.

Materials:

100 grams of water.

100 grams of fresh milk.

100 grams of cream.

120 grams of flour.

4 eggs. Filling:

Custard filling 550 grams.

Garnish: 100 grams of chocolate.

Strawberries to taste. Method

1.Puff body making: Boil water, fresh milk and cream together, then add low-gluten flour and mix well, then remove from heat.

2.Add the eggs to Method 1 in 4 portions, and mix carefully each time you add them, and then put them in an extruded bag.

3.Squeeze the puff batter of method 2 into a baking dish, take it into the shape of a shell, move it to the preheated oven, bake it for about 15 minutes on the top heat 190 and 150 on the lower heat, and then bake it on the upper heat 150 and 150 on the lower heat for about 15 minutes, then take it out and let it cool.

4.After method 3 is cooled, cut the puff into 2 slices horizontally and set aside.

5.Squeeze the bottom of another puff from Method 4 into the custard filling as a swan body and set aside.

6.Then cut the upper half of another puff from Method 4 into two pieces and glue the body of the swan from Method 5 as the wings of a swan.

7.After melting the chocolate by heating it in water, put it in an extruded bag, squeeze the chocolate on a plastic bag to form a swan's head, and then put it in the refrigerator compartment, and after the chocolate is hardened, you can remove the swan body inserted into Method 6.

8.After washing the strawberries, wipe them with dry water and remove the stems, then cut them into four cherry blossom marks and place them on the custard filling in the body of the swan in Method 6 for decoration.

Delicious puffs, elegant and delicate shape, very suitable for petty bourgeois afternoon tea, let's share its specific production method. Tremor height.

1. Ingredients. 60 grams of cake flour.

Whipping cream 100 grams.

Butter 40 grams.

1 4 teaspoons of salt.

100 grams of water.

2 eggs.

30 grams of powdered sugar.

Chocolate sauce a little.

Second, the method steps.

Put the butter, salt and water in a pot, heat and melt over medium heat, then turn off the heat. After sifting the cake flour, add it to the pan and stir quickly until there is no dry powder.

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Reheat over medium heat and stir-fry until a thin film forms at the bottom of the pan. Beat 2 eggs, transfer the puff dough to a large bowl, and add the egg mixture to the bowl in 3 to 4 times, stirring while adding as you go.

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Once whipped into an even and smooth batter, place in a piping bag. Cut a small cut in the piping bag, preheat the oven, lay paper on the baking sheet, squeeze out the front and back 2-shaped batter on the paper, put it in the 180 degree oven, bake for 5 minutes and then take it out.

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Then cut out a larger opening in the piping bag and squeeze out the batter in the shape of water droplets on the baking sheet. Turn the oven to 190 degrees, put the eggplant rubber ruler in the middle layer, bake for about 25 minutes, simmer for another 10 minutes after turning off the heat, take it out and let it cool.

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Add powdered sugar to the whipping cream like a bridge, whip at high speed until a hard pattern appears, and put it in a piping bag, it is recommended to have a medium-sized six-tooth flower nozzle.

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Cut the body part of the puff horizontally, cut the upper part of the puff horizontally, cut it vertically in the center, reduce the tip of the wing with scissors, and squeeze the bottom half into the whipped cream.

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Insert the swan's neck into the front, then attach two wings, sprinkle with powdered sugar, and finish with a toothpick dipped in a little chocolate sauce to dot the eyes.

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Food materials. Sha Jane this pull oil block type Xun 118 grams.

Water 236 grams.

135 grams of bread flour.

5 eggs. Fresh milk is rented with an appropriate amount of oil (whipped).

Puff 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 into a pot and boil 2Then sieve the B part and quickly add it to A, stir evenly until it is completely cooked, that is, the method of blanching noodles.

3.Cool the blanched batter with a blender until it is below 50 and add the eggs one by one4Once fully blended, finally squeeze out the desired shape on a baking sheet.

200 on the heat 190 on the bottom 190 baking 25min In the intermediate process, the door can not be opened, and the puff products are 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.

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.

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.

1 cup (240 g) of cooking water

Unsalted butter 1 2 cups (8 tablespoons) (111 g)

1 8 teaspoons of salt.

All-purpose flour 1 cup (125 grams).

4 large eggs.

The preparation of ultra-simple puffs of 5 materials.

Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with baking paper.

Mix water, butter, salt in a small saucepan and heat over heat until the butter is completely melted.

Pour in all the flour at once, stir vigorously until it is spherical dough, continue to heat over medium-low heat for 1,2 minutes, turn off the heat.

In this step, if you mix it by hand, let the dough cool for 5 minutes, then add the eggs in separate batches, and then add the next one after each egg and the dough are well mixed. In the case of a kitchen machine, stir the dough with a pulp head until no hot air is visible, and mix the eggs one by one until smooth.

Put the batter into a piping bag and use a round spout to squeeze out a circle about 4 cm in diameter, with a space of cm between each small dough. You can also use a spoon to dig a small dough directly.

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Bake in the oven for 15 minutes, after 15 minutes, open the oven door, cool to 375 degrees Fahrenheit (190 degrees Celsius), and bake for another 8-10 minutes.

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Tip 1: Squeeze the dough with a piping bag, leave a small tip on it, and gently wipe it with your fingers dipped in water and it will be gone.

2. Do not open the oven door when baking puffs, otherwise the puffs are easy to collapse and retract.

3. Puffs without cream can be stored for 2 days in an airtight container, and can be stored for a longer time when frozen.

4. If you don't put the stuffing right away, take a toothpick and prick a few small holes in the puff to let the heat out and prevent the inside from becoming wet and sticky.

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

Milky puffs for 10+ babies.

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.