Recipe: Puff (Junzhi)

Home Cooking Recipe: Puff (Junzhi)


I have always loved the "West Tree Puffs", and now I have learned it, that is, the surface is a little bit of focus, as long as it is lighter and lighter, or cover a piece of tin foil. Stuffing should be done with light cream, the taste is free and creative, I have made matcha, and vanilla. I think if you add some delicious strawberry meat, it should be more luxurious. If you want to take it outdoors, you need to change the vegetable cream, it is not so easy to melt, but the taste will be poor.



  1. 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 a small fire and pour all the flour at once.

  2. 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). Be sure to stir quickly.

  3. 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)

  4. 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, and then add it again.

  5. At this point, be sure to note that the eggs in the formula do not necessarily need to be added. After adding the eggs, the batter will become more and more wet and smooth.

  6. 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.

  7. 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.

  8. Alternatively, you can use a chrysanthemum-shaped flower mouth to squeeze the batter on the baking sheet. The puffs thus baked have a pattern on the surface.

  9. 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 during the baking.

  10. 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 into it to eat.


I did it according to the tutorial of Jun, the first time I failed, and the second time I read the details carefully. So I suggest you read his complete tips. Http://

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