French Salted Cheese Puffs

Name: French Salted Cheese Puffs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 2 pcs egg; 100g water; 80g Shredded mozzarella cheese; 37g Unsalted butter; 1g salt; 1g black pepper powder; 1g parsley

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The weekend is rainy and cloudy. I am resting at home, just to make some warm snacks to share with my family. The common sweet cream puffs are more greasy, but this French salty cheese puffs are crispy on the outside, soft on the inside, salty and delicious, and very delicious.

It uses simple materials, does not require any additives, and the method is not complicated. There is no need to beat eggs. After mastering a few key points, the success rate is particularly high. Looking at the coin-sized batter, it slowly expands into egg-sized puffs in the oven, which is like magic, which is very interesting. Let's take a look at how to do it next.

Ingredients

French Salted Cheese Puffs

1. Prepare all kinds of materials, and preheat the oven at the same time, heat up and down 220 degrees, 10 minutes.

2. Weigh out an appropriate amount of wheat flour for Arowana bread, sift and set aside. You can also use wheat flour instead of cakes.

3. Pour unsalted butter, water, black pepper and salt into a small pot, melt on low heat, and heat until boiling.

4. Pour in the sifted flour, mix well with a wooden spatula, until a film is formed at the bottom, and remove from the heat. It must reach the state of flour gelatinization, and the volume will expand several times during baking.

5. After allowing the batter to cool to room temperature, pour in a small amount of egg liquid and stir evenly. Eggs should be placed at room temperature in advance, otherwise the refrigerated egg liquid will solidify the butter and form lumps.

6. Stir well each time and then add the next egg mixture until the wooden spatula is lifted, the batter can form an inverted triangle shape at the bottom of the wooden spatula, so that the degree of wetness of the batter is just right.

7. Put the batter into a cut-out piping bag and squeeze it onto a non-stick baking pan lined with greased paper. When squeezing the batter, pile it up as much as possible, and make each head as consistent as possible, leaving room for expansion. Sprinkle chopped mozzarella and chopped coriander on top. Shredded mozzarella cheese is the kind of cheese used to make pizza. You can also use shredded Italian cheese instead. The shredded cheese itself is salty.

8. Put the bakeware in the middle of the oven, heat up and down at 220 degrees, and bake for about 20 minutes (the specific time and temperature should be adjusted according to the actual oven temperature of different ovens). Don't open the oven door midway to avoid the puffs from shrinking in the cold.