Cream Puffs Chocolate Puffs Cream lasagna requires materials and recipes to write, thank you,

The method of cream puffs is to first mix the oil with water, and add sugar and salt, stir and heat until they are all melted in the water-oil mixture, and then add flour, quickly stir with the mixture, and after stirring to a certain extent, you can start to set and bake. <>

Puffs are actually a kind of dessert that is more than Italian and is a Western-style dessert. Under the crispy skin, there is some silky cream, which can be said to make diners have two different feelings, and it is a very popular dessert. In fact, there are a lot of ingredients to prepare to make cream puffs, and the mixing of various ingredients can make a good taste.

First of all, prepare 80 grams of hail salad oil, 200 grams of water, 100 grams of cake flour, five eggs, a small amount of sugar and salt. These ingredients are the main ingredients for making cream puffs, and some whipping cream is needed as auxiliary ingredients to fully make this Western dessert cream puffs.

In fact, the making of cream puffs is not particularly difficult, as long as you follow the process, you can quickly taste the dessert you made. Cream puffs are divided into 6 processes, the first process is to mix the salad oil with water, and then heat it over low heat, put sugar and salt in the heating process, and stir it quickly until the salad oil, water, sugar and salt are fused together, and then it can be stopped; In the second course, cake flour is added to the first mixture, and then quickly stirred, and when the two are completely combined, the third process can be carried out.

In the third process, the egg mixture is put into the flour, stirred, and the mixture can be stopped until it becomes a thick and viscous batter. In the fourth process, the batter is placed on the piping bag and the shape of the flower is squeezed out onto the baking sheet. In the fifth process, adjust the temperature of the oven to 250 degrees for preheating, after 10 minutes of preheating, you can put it into the baking tray for baking, bake at 180 degrees for 25 minutes, and you can bake; In the last step, add the whipped whipping cream to the puffs.

First, the temperature and time of the oven should be moderate, if the temperature is too high, if the time is too long, it will make the puff feel burnt and will greatly affect the taste, if the temperature is too low or the time is too short, it will cause the puff skin to be not crispy enough and not expand up. Second, when adding the egg mixture, you can add it multiple times, add it to the appropriate amount and stop, and you can stir it until it is inverted to the triangle to stop.

There are many people who feel that it will feel very greasy if they are made into cream puffs, and there are many people who don't like the taste of cream, so they can change it to other flavors. In the last step of the process, after the cream is whipped, the puffs are cut out of a hole, plus the cream, you can replace this step with others, not necessarily put the cream in, you can put some fruits you like to eat, or some chocolate in this way, so that you can have a few more flavors, more in line with your own requirements.

The above are some common home-cooked recipes for cream puffs, which are generally faster and not particularly troublesome, and can also have some more flavors you like.

First, put a small amount of water, an appropriate amount of butter, and a small amount of sugar in the pot. **Heat until butter and white sugar is completely melted. Pay attention to the firepower should not be large.

Once it is completely melted, add the flour and begin to stir into a paste. Crack 3 eggs into a bowl, mix them together, and slowly add them to the batter. Stir while pouring, be sure to stir evenly here, and there should be no lumps or cakes.

I add the dough to the braided flower bag and start making the crust of the puff only in the mountain year. Once it's done, put it in the oven and bake it at 190 degrees for 25 minutes.

Add milk to the pot, add salt, add butter cubes, after cooking, you can add low-gluten flour to stir the cherry blossoms into a dough, add some chicken corrected eggs, put them in a piping bag, and then inherit a small round ball, and then beat the whipped cream and inject it into the bottom of the puff.

When making cream puffs, you must buy imported cream for the stool, so that the taste will be good, and then when you make bubble puffs, you must use warm water to adjust the batter.

To make the cream in the puffs, we need to buy a box of whipping cream and put it in the refrigerator to refrigerate, then pour it into a water-free and oil-free container, pour it into a basin of ice water, first use the low speed to whip the cream for a while, and then turn to the high speed, and wait for the cream to have a clear texture and can form a small point, and then the cream is ready.

To make puff cream is very simple, we just need to buy a box of whipping cream at the supermarket, put it in the refrigerator for a day, and then we can start making puff cream for the drummed oranges.

First of all, we need to prepare a water-free and oil-free container, then put it in a basin of ice water, and then pour an appropriate amount of whipping cream into the container. Then turn on the whisk and beat the whipping cream on low speed for a while before turning to high gear.

Wait until the whipped cream has solidified into a creamy texture and has formed a clear pattern and left a small point on the whisk after lifting the whisk, and the cream is ready. In the end, we just need to squeeze the cream into the baked puffs.

Ingredient breakdown. Ingredients.

100 ml of milk.

45 grams of unsalted butter.

1 pinch of salt. 60 grams of cake flour.

100 grams of eggs.

Accessories. 60 ml of whipping cream.

10 grams of sugar. Sweet taste.

Roasting process. One hour is time-consuming.

Advanced difficulty. Steps to prepare cream puffs.

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Prepare the required materials.

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Place the milk, salt and softened butter cubes in a saucepan and bring to a complete boil, then turn off the heat.

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Sift in 60 grams of cake flour.

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Mix the dough evenly with a wooden spoon.

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Again**, over medium heat, stirring constantly, until a batter film appears at the bottom of the pan, then turn off the heat.

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Take it out and put it in a mixing basin, cool it down to a hot but not hot temperature, and pour in the whole egg wash in 4 times. Mix well each time and then add the next egg mixture.

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The batter is shiny and smooth, and when scooped up and dripped, it will take on the shape of an inverted triangle.

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Place the batter in a piping bag.

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Line a baking tray with oiled paper and squeeze a 4 cm diameter puff batter.

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Preheat the oven and bake at 190-200 degrees for 30-35 minutes, until the surface of the puffs is golden brown and expands straight, turn off the heat and continue to simmer for 5 minutes, then remove and let cool.

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Add sugar to whipping cream and beat with ice water.

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Place the cream in a piping bag and squeeze the cream through the bottom of the puff. Or cut the puffs crosswise from the middle and squeeze in the cream.

Tips. The temperature of the roasted puffs should be suitable, too high will ripen early, too low will not be conducive to expansion. Do not open the oven lid when baking, otherwise it will affect the puff expansion.

Beat the animal whipped cream with powdered sugar until eight and set aside.

Put the butter, milk, sugar and salt in a small saucepan, heat until the butter melts, continue to heat until the water boils, sift in the low powder, stir quickly and remove from the heat, continue to stir until even.

Add the egg mixture to the batter in batches and stir until smooth.

Place the batter in a piping bag and squeeze it into a greased baking sheet, taking care to leave a gap in between.

Preheat the oven to 200 degrees, place the puffs in the middle of the oven and bake at 200 degrees for 20 minutes.

Inside the puffs is cream.

Preparation of the cream:

Ingredients: whipping cream, fine sugar.

Method. 1. Buy a box of whipping cream, preferably Nestle (the others have been tried, but it doesn't seem to work very well). It can generally be bought in large supermarkets, Metro, Walyard, etc.

2. Pour the whipping cream into the container and beat it in one direction with an egg drawer, adding the fine sand sugar in three times during the whipping process. The more sugar you put in it, the better it will be.

3. Keep whipping for more than 15 minutes. Or use an electric whisk (only 2 to 4 minutes).

Tips. 1. The production method is very simple, just be patient.

2. When making cream, try to choose a large bowl, because when beating the egg white, a lot of small foam will slowly come out on the egg white, that is, the cream will be beaten more and more.

3. The amount of cream beaten out will be relatively large, and it may not be used up at one time, so you can put the remaining cream into a well-sealed fresh-keeping box (must have a lid) or put it in a fresh-keeping bag and then tie the mouth of the bag and put it in the refrigerator. The next time you use it, you can pour it out, and at this time, the cream that you started beating first will become like egg whites, and you can beat it with a whisk for about 3 minutes to turn it into the previous cream again.

The filling in the center of the puff can be put with whipped cream, it is generally recommended to use whipping cream, which is not only healthy but also tastes very good, the ratio is whipping cream: powdered sugar = 10:1, whipping cream brands can choose Anchor, Iron Tower, **These are better.

OK. 1.100 grams of low-gluten flour, be sure to have low-gluten flour, otherwise the puffs will not swell well well and affect the taste.

200 grams of cream, 4 eggs, 180 grams of water, 30 grams of sugar, 100 grams of butter, piping bag, a pinch of salt. The preparation of the home recipe is very simple, but it is a little difficult to prepare.

2.Put the butter, sugar, and salt in a pot and pour water over low heat, remember to be sure to slow the heat, otherwise the butter will not melt. Let the butter melt well, and when the water boils, add the flour and stir quickly, then turn off the heat and serve.

Beat the eggs into the flour paste several times and beat it with an electric mixer, at this time make sure that the flour paste is not too hot, or it will become scrambled eggs. The egg mixture must be poured into multiple times and stirred, don't think that it is easy to pour it in at one time, the batter will have uneven puff color due to uneven egg mixing, and the taste is not good. At this time, stir for a while, stir the surface of the batter until it is delicate and silky, and pick it with chopsticks to make it silky.

3.Put the batter in the piping bag and attach a large piping spout of your choice to the outlet of the piping bag. Line a baking sheet with tin foil and brush with butter so that the puff embryos don't get to the bottom.

Squeeze the batter one by one on the foil with a piping bag, trying to make the space between them as large as possible. The puff embryo will expand 2-3 times when preheated, because the oven will seal the puff pastry on the surface of the batter, and the water in the batter will be preheated into water vapor and want to evaporate but be blocked by the sealed puff pastry, so that the puff embryo will be blown up like a balloon, so the puff can have a crispy taste on the outside and tender on the inside.

Preheat the oven 5 minutes in advance and bring the temperature to 200 degrees. Then put the squeezed puff embryos in the oven and bake them for 20 minutes, and the puffs can only be taken out after the surface is golden brown. If you are a first-time friend, you can keep watching the roasting, and the process of baking from the embryo into an puff is actually quite interesting.

As long as you see that the puffs are no longer expanding, they are baked, don't bake them!

4.Let's start making the cream filling of the puffs. Put the cream and sugar in a basin and beat the cream with an electric mixer, the cream will become sticky, and finally stir until the cream no longer grows in size.

So that the cream filling is also ready. Put the cream into the piping bag, cut a small hole on the head, gently pinch the puff out of a small hole with your hand, and carefully squeeze the cream into it to make a success!

Whisk the whipping cream and mix well. 11 Cool the puffs and cut them out. Learn to bake at home with ease.