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Seriously read the video first, there are many small details to pay attention to ~~ Note the tips in the video
First take the seeds of the vanilla pods
Then put the milk and vanilla pods in the pot and boil.
When the milk is boiled, we mix the fine sugar and the egg yolk evenly.
Then sift the low-gluten flour and cornstarch into the egg yolk and mix well.
All the dry powder must be stirred evenly. After the completion of the state, you can see the state in the video.
After the egg yolk paste is done, the milk is almost boiling. At this time, slowly add the boiling milk to the egg yolk paste and mix well. Be careful not to pour too fast at first, otherwise the egg yolk is easy to be cooked. Please see the video for the specific operation.
After the milk and egg yolk paste are evenly mixed, pour it back into the pot, then return to the stove and heat it on a small fire. Stir while heating. You can't stop at the moment, and the bottom will be agglomerated. The vanilla filling will not be smooth. Please watch the video for the operation.
If the vanilla filling can't control the fire when it is done, when the bottom is too fast, you can mix the vanilla filling with the egg beater on the table, and finally stir the state as shown in the figure. Please watch the video.
Pour the vanilla filling and pour it into the plate.
Then cover the plastic wrap, please watch the video, cover the plastic wrap and put it in the refrigerator to let it cool down quickly, then the vanilla filling is ready.
First put the salt, water and butter into the pot and boil
When the oil is boiled, we will sift the low-gluten flour for use, wait for it to be sieved again, and it will be late.
Break the eggs again
After the oil is boiled, add all the sieved flour in one go while the water is still boiling.
Then use the egg beater to stir quickly and paste, the temperature is not high enough, the gelatinization of the flour is not good, it will affect the puff molding.
After the egg beater is evenly mixed, it is necessary to turn the scraper to operate. When the scraper is pressed to check whether the dough is evenly mixed, it is to see if there is any dry powder. This process is actually excessive moisture in the volatile dough. Check to stir until there is no dry powder.
Then add the egg mixture and mix. The egg liquid added for the first time is the half of all the egg liquid. Because the temperature of the batter is high, in order to avoid the high temperature, the egg liquid is solidified, so we have to add more at the beginning. Egg liquid to reduce the heat of the batter.
The remaining egg liquid should be added to the puff batter in a few times. Stir each time and add a second time. The specific operation, and the state after each addition of the egg liquid, please watch the video. Tips [Eggs have a great influence on the quality of puffs. When we boil water and add flour to stir, because the firepower and time are different, the evaporation of water is not the same, the water absorption of different flours is not the same. Therefore, it also affects the amount of eggs used. The same amount of eggs, in the hands of everyone, the resulting batter may be different in wetness, so it should be added according to the situation, so that the batter is in the best state, the inverted triangle can be 】
After the batter is stirred, the oven is warmed up at 190 degrees.
Then squeeze the puff batter into the baking pan, each is about 5 cm. If you want to make a big puff, squeeze it a bit. The batter must have hardness. Otherwise, it won't be baked.
After the puff is squeezed out, there will be a small pointed hook. We can use the remaining egg liquid to smooth it.
Middle layer Up and down fire 190 degrees Bake 20 minutes immediately turn to the middle layer Fire up and down 170 degrees and then bake for 20 minutes, about 40 minutes
After the puffs are baked, we take the vanilla filling out of the refrigerator and check if it is successful. The delicious vanilla filling is non-stick and cling film.
After the inspection, press the vanilla filling and smooth it, then put it into the flower bag.
Puffs, we poke a small hole in the bottom with chopsticks.
Then squeeze the stuffing into the puffs, this puff will be done~~[There will be some things to keep in mind and tips, please take a look carefully]
I hope everyone can make a great puff~~ Make it to remember to hand in the homework~~~
1. No matter whether it is high-gluten, low-gluten or medium-gluten flour, puffs can be made, but the starch content of low-gluten flour is high. In theory, after gelatinization, the water absorption is large, the expansion force is stronger, and the puffs are made under the same conditions. It will be even bigger. 2, [The puffs made with butter are firmer, more complete, better in shape, and more fragrant, while the puffs made with salad oil are thinner, but they are also easier to soften. 】 3, [Eggs have a great influence on the quality of puffs. When we boil water and add flour to stir, because the firepower and time are different, the volatilization of water is not the same, the water absorption of different flours is not the same. Therefore, it also affects the amount of eggs used. The same amount of eggs, in the hands of everyone, the resulting batter may be different in wetness, so add as appropriate, so that the batter is in the best state, inverted triangle] 4, puff preservation [baked good Puffs, if you don't eat it immediately, put it in 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 170 degrees for about 5 minutes, and then bake the skin to crispy. 5) Baking A. When baking buff batter is started, the surface of the batter is directly in contact with hot air in the oven, and the batter forms a film in order to lock the water vapor. B. The hollow of the puff is formed by the water in the batter, which is heated into water vapor in the oven. When the cavity becomes larger, the skin becomes thinner, and the whole will expand like a balloon. C, batter crack Since the groove has not been baked into a solid, the water vapor that is locked inside will be discharged from it. At this time, we have to reduce the temperature to 170 degrees, and when the groove is baked and solidified into golden yellow, it will It becomes a puff with hardness and does not collapse. D, someone will ask why the puffs that swell well in the oven collapse when they are out, most of them are caused by insufficient baking, or it may be because of you. Open the oven halfway, so that the cold air is in, so remember not to open the oven before you leave the oven.