The puff is a small, hollow hollow snack filled with sweet fillings. In my memory, the former puffs were not popular in China. Since several puff shops have been fired, thanks to the fact that the West Point stores have followed suit, puffs are definitely one of the most popular West Point, wherever they are. Can't leave it alone. The puff's outer skin has a crispy taste and will only be filled with the filling before eating. Because if the filling is filled too early, the outer skin will absorb the moisture in the filling and become soft. Regular puff shop, only when you buy puffs, fill in the fresh fillings, so that the puffs maintain the best taste. At present, there are a lot of West Point stores on the market to save trouble. Most of them are filled in the store in advance, so that when we buy the puffs, the skin is already soft. Unfortunately, such puffs eat much more, and most people think that such puffs are puffs, but instead consider those crispy puffs as alternatives. The reason why I like puffs is because it can be filled with a lot of fillings in addition to the crispy and delicious skin. In addition to egg yolk, chocolate sauce, whipped cream, etc., you can also fill in ice-cold ice cream. The appearance can also be glued with chocolate sauce, sprinkled with powdered sugar or nuts to form a colorful taste. Puffs should be delicious, except that the fillings must be delicious and the outer skin must be delicious. A good puff should be fully inflated, the skin is crispy, and there is a large void inside to fill in more fillings. So, the most direct question we have when we are making puffs at home is: How can we make the puffs the best? Baking: the middle layer of the oven, fire up and down, and roast at 210 degrees for 10-15 minutes. After the puff is expanded and set, the temperature is lowered to 180 degrees and baked for 20-30 minutes until the puff surface is tan.
Put water, salt, sugar, butter (or salad oil) into the pot, heat over medium heat and stir a little to distribute the oil evenly. When boiled to a boil, turn to low heat and pour all the flour at once.
Quickly stir with a wooden spoon to mix the flour and water together (the amount of production can be directly stirred with four chopsticks to stir). Fast mixing
Stir until the flour is all infused with the water. After the non-stick pan, turn off the heat and remove the pan from the stove. (At this point the flour is all cooked)
Use chopsticks to stir the batter and let the batter cool. When the batter is cooled to a less hot hand (temperature is about 60-65 degrees Celsius), you can add eggs. Add a small amount of egg first, stir until the batter has absorbed the eggs, then add it again.
At this point, be sure to note that the eggs in the formula do not necessarily need to be all added. After adding the eggs, the batter will become more and more wet and smooth.
Use a chopstick to pick up the batter. The batter is in the shape of an inverted triangle. The sharp corner to the bottom is about 4 cm and does not slip. This level means OK. No need to continue adding eggs
The most convenient puff shaping method is to use a small spoon to directly dig up the puff dough on the baking sheet (padding on the baking sheet). Keep a certain distance between each dough to prevent the dough from expanding and coming together
Alternatively, you can use a chrysanthemum-shaped flower mouth to squeeze the batter on the baking sheet. The surface of the puff that is baked in this way has a pattern
Bring the baking tray into a preheated oven at 210 degrees. Bake for 10-15 minutes. When the puff swells, lower the temperature to 180 degrees and continue to bake for 20-30 minutes until the surface is yellowish brown. Be sure to bake in place, otherwise the puff will collapse after it leaves the oven. Remember not to open the oven door in the middle of baking
After the puff is completely cooled, use a finger to dig a hole at the bottom, insert it with a small round hole, and insert the filling inside to eat it.
How can I make the puffs expand best? We must first understand the principle of puff expansion. In the production process, we have a step to cook the flour. The cooked starch gelatinizes and absorbs more water. At the same time, the gelatinized starch has the characteristics of encapsulating the air. When baking, the moisture in the dough becomes water vapor, forming a strong steam pressure, and the dough is opened to form a bulging puff. Therefore, sufficient moisture is the motive force for puff expansion. When making puffs, be sure to cook the flour, which is one of the keys to the success of puffs. The dryness and wetness of the puff batter also directly affects the success or failure of the puff. The batter is too wet, the puff is not easy to dry, and it is not easy to maintain the shape. The puffs that are tested are flat and the skin is not crisp and easy to collapse. The batter is too dry, the puff expansion is reduced, the expansion volume is not large, the epidermis is thick, and the internal cavity is small. Therefore, when making the puff dough, we must not add the egg to the batter in one time, and we need to add it in several portions until the puff dough reaches the perfect dryness and dampness. What is the best wet and dry? Use the wooden spoon or chopsticks to pick up the batter. The batter is in the shape of an inverted triangle. The tip is about 4 cm from the bottom, and the shape can be kept low. It is OK~ This is the key to the success of the puff. Finally, the temperature and time of puff baking is also critical. At the beginning, it is baked at a high temperature of 210 degrees, so that the water vapor inside the puff is quickly erupted, and the puff dough is inflated. After the expansion is finalized, use 180 degrees to dry the puffs, and the puffs will not collapse after they are released. Bake until the surface is yellowish brown. During the baking process, the oven must not be opened, because the puffs in the expansion will collapse if the temperature drops suddenly. The right baking temperature and time are the key to the success of puffs. As long as you master these three keys, your puffs will basically bid farewell to the successful mother and directly into the embrace of success.