Puffs are a delicious dessert that many MMs like, and its sweet and smooth taste always lingers at the fingertips. . . It will rain again this weekend, the weather is very cold, it seems that the air quality will not be too good, it is better to make a plate of puffs at home, the sweet smell of a house, it seems to be a sweet journey, how wonderful it will be. Let us do it yourself!
The low-gluten flour used in the puff batter is sieved. The squeezing nozzle is mounted on the squeeze bag. Spread the baking paper on the baking sheet and start preheating the oven to 200 degrees
Put water, cream and salt into the pot and heat it on low heat. When the water is boiling and the cream is melted, turn off the heat. (If the water has not completely melted after the water has boiled, turn off the fire first, wait for it to melt before proceeding to the next step. ), add low-gluten flour, mix quickly with a wooden spoon
Wait until the low-gluten powder is completely mixed, while mixing with a wooden spoon, continue to heat with medium and small heat, wait until the batter appears shiny, and the bottom of the pot forms a film, then turn off the fire.
Quickly transfer the dough into the mixing bowl, add half of the egg liquid in portions, mix with a wooden spoon like a batter until the egg is completely absorbed.
Use a wooden spoon to pick up the batter and let it fall. If it falls down in a whole group, it means that it is not enough. At this point, add the right amount of egg liquid and mix in the same way.
Wait until the batter can form the hardness of the inverted triangle on the wooden spoon. If it looks very thin, it will add too much.
Put the batter into the squeeze bag that has the circular squeezing nozzle and squeeze it on the baking sheet with oil paper (swell it when it is baked, so leave a gap when squeezing)
Spray water with a sprayer to moisten the surface (if sprayed with water, the water will evaporate immediately when baked, and the batter surface will be very crispy). Preheat the oven to 200 degrees, put it in the oven for about 8 minutes, then cool it to 180 degrees and bake for about 20 minutes (you can't open the oven door in the middle to avoid the cold air running into the batter shrinking), until the cracks in the puff are baked. It can be taken out in yellowish brown. Every one has an empty core, huh, huh
After cooling, use a knife to cut in parallel about 1/3 of the puff, squeeze the cream to the undercut, and stack the top.
Wait until the cream of the puff is fully filled, and sprinkle the powdered sugar with a sieve.