# Fourth Baking Contest and is Love to Eat Festival# Puff

# Fourth Baking Contest and is Love to Eat Festival# Puff

1. Put water, salt, sugar, and salad oil into the pot together, heat it over medium heat and stir a little to make the oil evenly distributed. When it is boiling, turn to low heat and pour in all the flour at once.

2. Use a wooden spoon to stir quickly to make the flour and water completely mix together (you can directly hold the four chopsticks together to stir if the amount is small). Be sure to stir quickly.

3. Stir until the flour and water are all fused together. After the pan is non-stick, turn off the heat and remove the pan from the stove. (At this time, all the flour is blanched)

4. Use chopsticks to stir the batter to dissipate heat. When the batter is not too hot (the temperature is about 60-65 degrees Celsius), you can add eggs. Add a small amount of eggs first, and stir completely until the batter absorbs all the eggs, then add another time.

5. At this time, it must be noted that all the eggs in the formula do not need to be added. After adding the eggs, the batter will become more and more moist and smooth.

6. Use chopsticks to pick up the batter. The batter is in the shape of an inverted triangle with a sharp corner about 4cm from the bottom, and it will not slip off. This level means OK. No need to continue adding eggs.

7. The easiest way to shape puffs is to use a small spoon to directly scoop up the puff dough and place it on the baking tray (the baking tray is covered with tin foil). Keep a certain distance between each dough to prevent the dough from touching together after it expands.

8. Or you can use a chrysanthemum-shaped flower mouth to squeeze the batter onto the baking pan. The puffs baked in this way have patterns on the surface.

9. Put the baking tray into the oven that has been preheated to 210 degrees. Bake for 10-15 minutes. When the puffs have expanded, lower the temperature to 180 degrees and continue to bake them for 20-30 minutes, until the surface is yellowish brown and ready to go out of the oven. Be sure to bake them in place, otherwise the puffs will collapse after they are out of the oven. Remember not to open the oven door during roasting.

10. After the puffs are completely cooled, use your fingers to dig a hole in the bottom, insert it with a small round hole, and insert the filling into it and you can eat it.

Tips:

When making puffs, the flour must be blanched, which is one of the keys to the success of puffs.