Cream puff & fragrant cream puff
Water, salt, soften the butter pieces, put them in the pot, cook until they are completely boiling, leave the fire
Sift into low powder
Evenly mix the dough with a wooden spoon
Put it on the fire again, medium heat, keep stirring until the batter film appears on the bottom of the pot and leave the fire. Take it out and put it into the mixing bowl. Cover it with a damp cloth to cool it to a hot but not hot temperature.
Mix the whole egg mixture several times, once every time, and then add it again.
The batter is smooth, smooth, and the inverted triangle is presented.
Spread the cloth in the baking tray, put the batter into the piping bag, and squeeze the 4cm diameter puff batter with a round flower mouth of 1cm in diameter.
Bake at 190-2-1 degrees for 30-35 minutes until the surface is golden-shaped. The temperature of the roasted puffs should be appropriate. Too low is not conducive to expansion. If it is too high, it will mature prematurely. If the time is not enough, the puffs will be baked. After the retraction, after the fire is turned off, you can simmer in the oven for 5 minutes, take it out and put it on the grid to cool it.
Milk, vanilla seeds, vanilla pods boiled to the state before boiling, spare from fire
Egg yolk, fine sugar hits a thick and whitish state
Sift in low powder and mix well
Slowly pour the warm milk in step 9. Remember to take the vanilla pods and stir while pouring until completely mixed.
After mixing well, put in the pot, medium heat, stirring constantly
There will be a period of very thick during the period. After stirring, the viscosity will disappear and the flow will be present. At this time, the fire can be separated. The pot is placed in ice water to cool, and the Caska filling is covered with plastic wrap and placed in the refrigerator. refrigeration
After the refrigerated Caska filling, when it is used, it can be eaten at room temperature again and then eaten smoothly. It is put into the silk flower bag and squeezed from the bottom. The fragrant cream puff is to cut the puff horizontally and first squeeze into the bottom. Caska fillings, then squeezed with whipped cream