Custard Puffs

Name: Custard Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 60g butter; 0.5g salt; 120ml water; 1g Sugar; 125g egg; 200g milk; 2 pcs yolk

by A piece of baking app

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

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When I was young, I fell in love with a lipstick from my mother.

The red one makes me love the world of adults so much.

▼
Put on a little flower skirt and eat cute ice cream.

At that time, I knew the beauty of summer.

▼
When I was a student, my adolescent mind was pink.

Who wrote me a love letter, who put breakfast in my desk.

▼
I slowly understand

Someone’s love is active, and he will confess to you.

And someone’s love is passive and will only be hidden in the heart.

▼
someone said

Cream and cake were married, and there was Hamilton Hatton Cream Cake.

The bread has since been lost in love.

▼
So it hid its love for butter deeply in the bottom of my heart,

Then there are puffs.
▼
I have encountered active love and passive love.

In the vast crowd, I found myself.

The girl's heart has always existed.

▼
There are a lot of things that move

Girlhood skirt and lipstick.

Husband’s occasional romance.

Sweet and mellow puffs made by yourself! ""

Ingredients

75g Low-gluten Flour
60g Butter
0.5g Salt
120ml Water
1g Sugar
125g Egg
200g Milk
2 pcs Yolk

Custard Puffs

1. Prepare the materials

2. Make the puff part first. Add the butter to water, salt and sugar, put it in the milk pot and boil until it boils, then turn to low heat.

3. Add the sifted low flour and stir with chopsticks until the pan is powder-free and non-stick. Then turn off the heat and keep stirring with chopsticks to facilitate heat dissipation.

4. Wait until the butter batter has cooled to a state where it is not hot, about 60 degrees Celsius, and add egg liquid in small portions. Each time you add egg liquid, the batter must be completely mixed with the egg before adding the egg liquid.

5. Stir in the egg liquid and add it until the chopsticks are lifted to form a triangular batter about 4 cm. The egg batter in the formula may not be added completely, and the above state can be omitted.

6. Put the batter into a piping bag, squeeze it into a baking pan covered with tarp or tin foil, or use a spoon to shape it and place it in the baking pan.

7. Preheat the oven to 200 degrees, put the puffs in the oven and bake for about 15 minutes

8. After the puffs expand, adjust the oven temperature to 180 degrees and continue to bake for 20 minutes until the surface of the puffs appears yellowish brown. The oven cannot be turned on during the entire process of entering the oven!

9. Prepare the custard sauce. Add the egg yolk to the fine sugar and stir well until it turns white, then add the flour and stir evenly

10. After the milk is boiled, add it to the batter in two batches and mix well.

11. Sift the batter into the pot, boil on high heat until boiling, then turn to low heat, and keep stirring with chopsticks.

12. Stir it to a thick state. After cooling, put it in the refrigerator and it can be used. Use it within 1~2 days.

13. For the finished product, cut the puff and squeeze into the custard sauce or whipped cream. Or poke a hole in the bottom of the puff and squeeze in the custard sauce