The first time I tried puffs, the evaluation of the friends was good, so I wrote a written practice. This puff is made according to the video of Jun's baking diary. The filling method is slightly changed (in fact, it is because there is no vanilla extract and corn flour at home), but the taste of the stuffing is not bad, the friends are very praised~ let me get Sey, okay, put a video link http://v.youku.com/v_show/id_XODcxNzkwMjgw.html?x Next, write the practice! There are still some differences with the video. In fact, how do you get used to it? [Oven is the Emperor CRTF32V]
Place the pot on the induction cooker, add water, sugar, salt, butter, and cook over medium heat until the butter melts. Change the small fire to keep the boiling state, and add the flour in one time, stir it quickly with a wooden spoon, stir it into a uniform batter, turn off the fire, and use a wooden spoon to spread the batter (convenient heat dissipation) to cool it.
The egg liquid was added in three portions, and the batter was stirred each time the egg mixture was added to make them better fused, and then the next egg liquid was added. After adding the egg mixture, the paste will become sticky. Stirring to the wooden spoon will provoke the batter to an inverted triangle.
Put the batter into the squid bag, put the tin foil on the baking tray, squeeze out the puff shape, and pay attention to the interval. (Well, I know that I am ugly, but I can still see it after I have got it.)
Preheat the oven up and down by 210 degrees (this is still a reminder, according to the temper of your own oven, I use 200 degrees), put the baking tray in the oven for about 10 minutes (I baked 8 minutes), make the puff Swell. Adjust the fire to 180 degrees, then bake for about 20 minutes (time to pay attention to do not burn). After the oven is out, the puff skin is ready.
Below is the practice of stuffing. First remove about 15 ml of 200 ml of pure milk into the egg yolk solution and beat evenly with an electric egg beater. The low-gluten flour is then sieved and whipped to make it evenly mixed with the egg yolk.
Add milk and sugar to the pot and boil. Add the boiled milk slowly to the previous egg yolk paste and whipped with an electric egg beater. After sieving the mixed liquid, put it on the induction cooker and continue to heat it on a small fire (warm reminder, the cooker is easy to coke, I am heated with water), stir with a spatula, and cook until the mixture becomes thick and boiling. Pour the cooked mixture into a bowl of iced water (no water in the bowl), stir, cool, and chill in the refrigerator (not frozen) for half an hour.
After half an hour, take out the cream and send it to the texture. Pour the cream into the removed egg yolk paste and mix well.
Put the prepared cream filling into the squid bag and squeeze it into the puff skin.
The first time I write a recipe, it’s a bit embarrassing. Everyone is happy~