Cocoa Mini Puffs

Cocoa Mini Puffs

1. Low powder is first weighed and sieved for later use

2. Put water, milk, diced butter, salt, and sugar into the pot

3. Heat on medium heat until the butter is completely melted and the liquid is completely boiling, turn off the heat

4. Quickly pour in the sifted low-gluten flour and stir

5. Stir into a uniform dough that does not stick to the pan and does not stick to your hands

6. After stirring, put it on a small fire and heat again, stirring continuously for about 1-2 minutes, until a layer of film sticking to the bottom of the pan due to heating appears on the bottom of the pan, and the fire is removed

7. After leaving the fire, continue to stir for a while to allow the dough to dissipate. When the dough cools to the point where it is hot but not hot, add the beaten egg liquid several times in small amounts.

8. Add the right amount of cocoa powder halfway

9. Each time you mix thoroughly, add the next egg mixture, and stir until the batter left on the spatula when you pick up the batter is in an inverted triangle shape, so that the puff batter is ready

10. Use a 1cm diameter round piping nozzle, put the batter into a piping bag, and squeeze the round batter into a baking pan covered with greased paper

11. I use egg wash to smoothen the surface of the fried head

12. Put it in the middle layer of the preheated oven and bake at 200 degrees for about 20 minutes. My size is short.

13. Whip the whipped cream and sugar

14. Put the special puff flower mouth into the piping tape bag, and add the whipped cream

15. After the puffs have cooled, poke in the bottom and squeeze in the cream

16. Cocoa Mini Puffs

Tips:

The egg used in the puff dough should be at room temperature. If the egg is too cold, it will affect the quality of the finished puff