Recipe: Foundation cream puff

Home Cooking Recipe: Foundation cream puff

Ingredients:

Steps:

  1. Home Cooking Recipe: Stir the eggs in advance and sift the flour;

    Stir the eggs in advance and sift the flour;

  2. Home Cooking Recipe: Put butter, milk, water, sugar, salt into a small milk pot and heat it on low heat until the butter melts. When the liquid in the pot boils, turn off the heat;

    Put butter, milk, water, sugar, salt into a small milk pot and heat it on low heat until the butter melts. When the liquid in the pot boils, turn off the heat;

  3. Home Cooking Recipe: Pour the flour into the small milk pot and stir until you can't see the dry flour;

    Pour the flour into the small milk pot and stir until you can't see the dry flour;

  4. Home Cooking Recipe: Re-open the small fire to heat the batter, be sure to keep mixing until the bottom of the pot appears coking, that is, the film appears, stop heating;

    Re-open the small fire to heat the batter, be sure to keep mixing until the bottom of the pot appears coking, that is, the film appears, stop heating;

  5. Home Cooking Recipe: The batter is slightly dissipated, and when it feels less hot, the egg liquid is added in portions, generally divided into 4-5 times. If it is new, it is recommended to be divided into 5 times or more. The flour has different water absorption, and the prepared egg liquid does not have to be added. The closer to the desired batter state, the easier it is to accidentally add more egg liquid, so I would rather add more times, and don't fall too much.

    The batter is slightly dissipated, and when it feels less hot, the egg liquid is added in portions, generally divided into 4-5 times. If it is new, it is recommended to be divided into 5 times or more. The flour has different water absorption, and the prepared egg liquid does not have to be added. The closer to the desired batter state, the easier it is to accidentally add more egg liquid, so I would rather add more times, and don't fall too much.

  6. Home Cooking Recipe: How to judge the batter status: After adding the fourth egg liquid, pick up the batter. If you can't drip, you need to add egg liquid, but you must add a small amount of small amount. When you batter the batter, the batter slowly drops down. The batter hanging on the scraper is in the shape of an 'inverted triangle' and has a shape of about 4 cm, which is the state of the batter we need.

    How to judge the batter status: After adding the fourth egg liquid, pick up the batter. If you can't drip, you need to add egg liquid, but you must add a small amount of small amount. When you batter the batter, the batter slowly drops down. The batter hanging on the scraper is in the shape of an 'inverted triangle' and has a shape of about 4 cm, which is the state of the batter we need.

  7. Home Cooking Recipe: After the batter is done, preheat the oven 210 degrees; then put the batter into the squid bag, where there is no requirement for the shape of the puff, any garland can be used, or batter can be used directly with a spoon.

    After the batter is done, preheat the oven 210 degrees; then put the batter into the squid bag, where there is no requirement for the shape of the puff, any garland can be used, or batter can be used directly with a spoon.

  8. Home Cooking Recipe: Squeeze the batter into the baking tray. No matter which method is used, pay attention to the distance between the puffs and the size should be even.

    Squeeze the batter into the baking tray. No matter which method is used, pay attention to the distance between the puffs and the size should be even.

  9. Home Cooking Recipe: Put your fingers on the water, smooth the sharp corners of the puffs, then spray some water, put them in the middle of the oven, bake them at 210 degrees for 10 minutes, turn them at 180 degrees for 10-15 minutes, and see that the puffs are also colored. finished.

    Put your fingers on the water, smooth the sharp corners of the puffs, then spray some water, put them in the middle of the oven, bake them at 210 degrees for 10 minutes, turn them at 180 degrees for 10-15 minutes, and see that the puffs are also colored. finished.

  10. Home Cooking Recipe: After the puffs are cool, the whipped cream is added with white sugar, and the texture is set to stand upright. The shape is not lost, the cream is put into the squid bag, and the puff is filled with puffs.

    After the puffs are cool, the whipped cream is added with white sugar, and the texture is set to stand upright. The shape is not lost, the cream is put into the squid bag, and the puff is filled with puffs.


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