Puff is a dessert from Europe. The batter used to make the puff is really amazing. There is no hair powder and no hair, but when it is baked at a high temperature, it will swell like a balloon and become a hollow and crisp pastry. Freshly baked puffs, the taste is light, only a little salty, if the hollow in the middle is filled with sweet and soft creamy filling, it is a cream puff that everyone is very familiar with. The principle of puff expansion: In the production process, there is a step to bake the flour. The cooked flour will gelatinize, absorb more water, and have the characteristics of wrapping the air. When baking, the moisture in the dough becomes water vapor, which forms a strong steam pressure, and the dough is opened to form a hollow 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. About the production of puff batter: The degree of dryness and wetness of the 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 are flat, the skin is not crisp, and it is easy to collapse. The batter is too dry, the expansion of the puff is reduced, the expansion volume is small, and the skin is thinner. Thick, small internal cavity. Therefore, when making a puff batter, the eggs must not be added at once, and they need to be added in portions until the puff batter reaches a good dryness and wetness. What is the best wet and dry? The puff batter is picked up with chopsticks. 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. This is the most suitable state for making puffs. This is the key to the success of puffs. About the time of puff baking: The temperature and time of puff baking is also very important. During the baking process, the puffs will swell, so leave enough space when squeezing the batter. 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. 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.
Water, salt, sugar, butter, put together in the pot
Heat over medium heat and stir a little to distribute the grease evenly
When the butter is completely melted, continue to heat until the water boils; turn to low heat and pour all the flour in one go.
Mix quickly with a wooden spoon to mix the flour and water. Note: Be sure to stir quickly
Stir until the flour is all infused with the water. At this point, the flour is all cooked. After the non-stick pan, turn off the heat.
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), add the broken eggs.
Add a small amount of egg first, stir until the batter has absorbed the eggs, then add it again.
After adding the egg, the batter will become more and more wet and smooth.
Use chopsticks to pick up the batter, the batter is in the shape of an inverted triangle, this level is OK, no need to continue to add eggs
Preheat the oven; bake the baking paper and load the batter into the piping bag
Squeeze the batter on the baking tray with a chrysanthemum-shaped flower mouth
Bring the baking tray into the preheated oven, 210 degrees, middle layer, fire up and down, bake for 10-15 minutes
When the puff is inflated, lower the temperature to 180 degrees and continue to bake for 10-15 minutes until the surface is slightly golden.
After the puffs are released, they are completely cooled and then filled with fillings.
Pour the fresh cream into a clean pot, add the white sugar 3 times, and beat it with an electric egg beater.
As the whipping process, the whipped cream will become thicker and thicker, and the volume will gradually increase.
Continue to whipping, the whipped cream will become thicker and thicker, and the texture of the egg beater will become clearer and clearer.
When whipped until there is a clear, stiff texture, it’s completely sent.
Lifting the eggbeater will pull out the stiff, sharp pointed corners, showing a smooth creamy shape, and then loading the flower bag
After the puff is completely cooled, cut a small opening on its side.
Insert with a small round hole in the mouth of the flower, and squeeze the cream filling into it.
After filling the fillings, put on the plate, sprinkle with powdered sugar on the puffs, topped with chocolate sauce, Serve
1. About flour: No matter high-gluten, low-gluten or medium-gluten flour, you can make puffs. However, the low-gluten flour has a high starch content. In theory, the gelatinization has a large amount of water absorption, and the expansion power is stronger. Under the same conditions, the puff expansion is greater. 2. About butter: The puffs made with butter are firmer, more complete, better in shape, and more fragrant. If it is not, you can use salad oil instead, but the taste will be much worse. 3. About eggs: Eggs have a great influence on the quality of puffs. The more eggs in the formula, the stronger the shape of the puff will be, and the more crisp the taste will be. If the amount of eggs is reduced, in order to ensure the dryness of the puff batter, it is necessary to increase the amount of water, such that the puff outer skin is soft and easy to collapse. 4. About the amount of eggs: When boiling water, when the batter is stirred, the amount of moisture volatilization is also inconsistent because of the inconsistency between firepower and time. At the same time, the water absorption of different flours is inconsistent, which also affects the amount of eggs used. The same amount of eggs, in the hands of everyone, the degree of wetness of the batter produced may also be different. Therefore, the eggs in the formula do not have to be added all, and must be added as appropriate to make the batter achieve the best dryness and humidity. 5, about fresh cream: 1 fresh cream, English name Fresh Cream, is a yellow or white fatty semi-solid food extracted from milk, can be used to make flowers on the cake after being sent into a paste, or can be added to coffee, ice cream, Fruit, snacks, and even direct consumption. 2 fresh cream, divided into animal and plant. Vegetable whipped cream, also known as butter cream, is the first choice for cake making in most cake houses. It is cheap, stable and stable after flowering. However, because of the presence of artificial flavors, hydrogenated vegetable oils, etc., it is unfavorable to human health and is quite criticized. Animal whipped cream, also known as "natural creamy cream" by some high-end cake shops. Its shortcoming is that it is not easy to send, and it is easy to get rid of it after being heated a little. The pattern drawn is not clear, and it is not possible to smash a slightly more complicated color. However, animal whipped cream has its unparalleled advantages: one is health; the other is the wonderful taste of natural cream. From a health point of view, it is highly recommended to use animal cream. 3 After the fresh cream is sent, don't continue to whipping. If you pass too much, it will show the separation of oil and water, which is commonly known as the state of bean curd. Excessive whipped cream can not be used. 4 If you want the taste of fresh cream better, add a little rum (usually 500g fresh cream plus 1 tsp/5ml) in the whipped cream, and then evenly beaten. Adding rum with whipped cream will not be sweet. 5 The amount of whipped cream can be adjusted according to your own preferences. If you prefer a light taste, you can increase the amount of light cream; if you like a thick taste, you can reduce the amount of light cream. 6 Note: The bowl containing fresh cream must be free of oil, water and other impurities, so as not to affect the effect of the hair. 6. About preservation: If you don't eat it immediately, use a fresh-keeping bag and put it in the refrigerator for about 1 week. Before eating, take it out of the refrigerator, put it in the oven and bake it at 180 degrees for 3-5 minutes, then bake the skin to crispy. 7. About plastic surgery: If there is no flower bag, the most convenient puff shaping method is to use a small spoon to directly dig up the puff batter and put it on the baking sheet with oil paper. However, each dough should be kept at a certain distance to prevent the dough from squeezing and then squeezing each other. 8, on the filling: depending on personal preference, you can also add fresh fruit or other cream. 9. About filling: The outer skin of the puff has a crisp taste. Only the filling will be filled before eating. It is best to fill it now. If the filling is filled too early, the outer skin will absorb the moisture in the filling and become soft. 10. About chocolate sauce: Chocolate sauce drenched on the surface of the puff can be purchased at the supermarket. If you can't buy it, you can mix it with dark chocolate and whipped cream in a ratio of 1:1, then melt it by water and pour it on the puff. 11. About sugar: Sugar powder, English is Icing sugar, which is a white powdery sugar. The granules are very fine. At the same time, there are about 3~10% starch mixture, which has the function of preventing moisture and preventing tangles of sugar particles. Under normal circumstances, direct screening on the West Point finished product surface decoration.