Cream Puffs
by Food·Color
Favorite
Difficulty
Easy
Time
15m
Serving
2
Puffs, it seems that they have only made a limited number of two. It should be the version of King. It was very successful, but I never made it again. Trouble, and not too fond of it.
Seeing the suggested method of making Yixiao Baking Puff Premix, you don't even need to cook the batter, you only need to operate at room temperature and you can bake it directly. Somewhat dumbfounded, so simple? Can't believe my eyes, ran to ask the customer service. Sure enough, there is no need to cook the batter. That saves trouble. When you have time, you will see the needles, and follow the script.
The tip in the lower right corner says that this pack of powder can make about 33 puffs, which is too much. One quarter at a time, just seven or eight. Strictly follow the instructions, fast, slow and fast again, and as expected, a smooth and delicate batter that can be hung with a pennant is made. It looks like a boiled batter.
I squeezed a small tuft on the baking tray, thinking that there were only eight, but I never thought that I squeezed out a dozen of them, and they were not too small. Exceeding expectations, he can only go more. Follow the prompt to bake at 160 degrees, but suddenly remembered that the past puffs did not seem to be at this temperature. I flipped through a few recipes for puffs at random and saw that the baking temperature was 180, 190 or the like. Seeing the puffs do not seem to swell in the oven, I suddenly became suspicious. A few minutes later, looking at the still flat puffs, I finally couldn't calm down and adjusted the temperature to 180. After a few minutes, seeing the puffs start to swell upwards, I suddenly felt that I was wrong again, and adjusted the temperature back to 160. Maybe it was wrong, the puff has been swelling slowly. It was so swelling that it was too unexpected to hold a baking tray full.
The swelling effect is not generally good. Those cavities are filled with cream, and they look bulging and taste very good, but the head is a bit bigger. . . . "
Seeing the suggested method of making Yixiao Baking Puff Premix, you don't even need to cook the batter, you only need to operate at room temperature and you can bake it directly. Somewhat dumbfounded, so simple? Can't believe my eyes, ran to ask the customer service. Sure enough, there is no need to cook the batter. That saves trouble. When you have time, you will see the needles, and follow the script.
The tip in the lower right corner says that this pack of powder can make about 33 puffs, which is too much. One quarter at a time, just seven or eight. Strictly follow the instructions, fast, slow and fast again, and as expected, a smooth and delicate batter that can be hung with a pennant is made. It looks like a boiled batter.
I squeezed a small tuft on the baking tray, thinking that there were only eight, but I never thought that I squeezed out a dozen of them, and they were not too small. Exceeding expectations, he can only go more. Follow the prompt to bake at 160 degrees, but suddenly remembered that the past puffs did not seem to be at this temperature. I flipped through a few recipes for puffs at random and saw that the baking temperature was 180, 190 or the like. Seeing the puffs do not seem to swell in the oven, I suddenly became suspicious. A few minutes later, looking at the still flat puffs, I finally couldn't calm down and adjusted the temperature to 180. After a few minutes, seeing the puffs start to swell upwards, I suddenly felt that I was wrong again, and adjusted the temperature back to 160. Maybe it was wrong, the puff has been swelling slowly. It was so swelling that it was too unexpected to hold a baking tray full.
The swelling effect is not generally good. Those cavities are filled with cream, and they look bulging and taste very good, but the head is a bit bigger. . . . "
