Recipe: Puff pastry puff (high powder version)

Home Cooking Recipe: Puff pastry puff (high powder version)

Notes:

My baby is one year old and nine months old, and it is time to learn to talk. I made a puff to the baby that day. He was very happy to eat puffs for the first time. Let me give him another. The funny thing is that every time he teaches him to say "puffs", he will follow the "Baogu" very seriously. Later, he wants to eat puffs. He actually pointed to the puffs and kept talking to me about "corn"... hahahaha Then, how to teach puffs to become corn. This puff shell is made of high-powder. Compared with other low-powder puffs, the puff shells baked with high-powder will be more crispy. Very suitable for friends who like crispy taste. PS: There are several people who have given me a message saying that the skin is not crisp or not fluffy. I want to say that when I was in class, the teacher really gave this formula. I have done it many times and it has been successful. The problem may be in the hot side, don't be afraid of Hu! Try to burn as much as possible for a while, while stirring while hot! Be sure to do the dough three times: no stained pots, no eggs, no hands and then leave the fire. Then add the eggs to the heat. Be sure to stir and evenly bake, you can increase the temperature and extend the time. Of course, the crispness here is not absolutely brittle, it is more rigid than the low powder, and you want to pursue a crispy feeling and then a layer of crispy skin. But note that the crispy skin must be thin. It is best to freeze first, then cut the flakes when it is hard. If it is not thin enough, use a knife to flatten it and place it on the batter.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put butter and milk in the pot and heat

    Put butter and milk in the pot and heat

  2. Home Cooking Recipe: Heat until the butter is completely melted, and the milk is slightly opened to sift the high powder into the liquid. Stir while sifting. Stir until the dough is not sticky.

    Heat until the butter is completely melted, and the milk is slightly opened to sift the high powder into the liquid. Stir while sifting. Stir until the dough is not sticky.

  3. Home Cooking Recipe: Add the eggs in portions and stir until the batter is smooth and add the next egg.

    Add the eggs in portions and stir until the batter is smooth and add the next egg.

  4. Home Cooking Recipe: After all the eggs have been added, mix the batter evenly and smoothly.

    After all the eggs have been added, mix the batter evenly and smoothly.

  5. Home Cooking Recipe: The butter is mixed with sugar powder, mixed with low-powder, and placed in the refrigerator for storage. Put the mixed batter in a piping bag and squeeze it on the baking tray. The frozen meringue is sliced ​​and placed on the surface of the extruded puff batter.

    The butter is mixed with sugar powder, mixed with low-powder, and placed in the refrigerator for storage. Put the mixed batter in a piping bag and squeeze it on the baking tray. The frozen meringue is sliced ​​and placed on the surface of the extruded puff batter.

  6. Home Cooking Recipe: The oven is preheated to fire 200 and under fire 160. Bake for thirty minutes. Do not open the door during baking.

    The oven is preheated to fire 200 and under fire 160. Bake for thirty minutes. Do not open the door during baking.

Tips:

1, the batter must be cooked and then add the egg 2, the oven temperature must be preheated, do not be afraid of baking and lower the temperature. Otherwise it will affect the expansion state of the puff. 3, baking time according to the meringue situation, must wait for the skin to be crispy, and then set out after the mold is released, otherwise the puffs that swell up will also fall back. If it is found that there is a collapse phenomenon, immediately put the puffs back into the oven and continue to bake for 5-10 minutes. Several parents have given me a message saying that the skin is not crisp or not fluffy. I want to say that when I was in class, the teacher really gave this formula. I have done it many times and it has been successful. The problem may be in the hot side, don't be afraid of Hu! Try to burn as much as possible for a while, while stirring while hot! Be sure to do the dough three times: no stained pots, no eggs, no hands and then leave the fire. Then add the eggs to the heat. Be sure to stir and evenly bake, you can increase the temperature and extend the time. Of course, the crispness here is not absolutely brittle, it is more rigid than the low powder, and you want to pursue a crispy feeling and then a layer of crispy skin. But note that the crispy skin must be thin. It is best to freeze first, then cut the flakes when it is hard. If it is not thin enough, use a knife to flatten it and place it on the batter.


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