Ice Cream Puffs

Name: Ice Cream Puffs
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 60g butter; 2 pcs egg; 150g water; 2g salt; Some ice cream

by There is a Dragon Girl 2012 Nono

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Legend has it that butter and cake were married, and there was butter cake, and bread was lost in love from then on. It hid the love for butter deeply in the bottom of my heart, so there were puffs! My puff is full of ice cream. . . .
Puffs are a kind of sweets from Italy. Cream, chocolate and even ice cream are wrapped in the fluffy and empty cream dough. Puffs are a symbol of auspiciousness, friendship, and peace. People are used to pile her into a tower on various festive occasions, seeking romance in sweetness, and sharing happiness in joy. Later spread to England, the most indispensable of afternoon tea and evening tea of all the upper-class nobles is also the puff.

Ingredients

Ice Cream Puffs

1. Prepare all materials. Sift the low-gluten flour and set aside.

2. Combine butter, water, and salt over medium heat and bring to a boil.

3. Move the pot to a damp cloth and let it stand, and immediately pour in the low-gluten flour. Stir quickly and evenly to prevent the flour from clumping.

4. Then put the pot back on the stove, heat it over a low heat, and stir constantly.

5. Turn off the heat until a film appears on the bottom of the pot and the batter forms a mass.

6. Let cool slightly.

7. Add the egg mixture to the dough three times and mix well.

8. Stir until the batter is fine, smooth, viscous and not easy to drop.

9. Put the batter into a piping bag and squeeze out the shape you like. Pay attention to leave enough space between each.

10. Put the batter into a piping bag and squeeze out the shape you like. Pay attention to leave enough space between each.

11. Dip a spoon or fork with water and press the tip flat.

12. Preheat the oven for 10 minutes in advance, and heat the upper and lower middle layers.

13. Bake it at 220 degrees for 8 minutes, and it will all bulge. (In the picture it looks like 8 minutes)
Then turn 180 degrees, 15 minutes, and it will be golden yellow.

14. Take out and let cool.

15. The ice cream should be softened in advance, put in a piping bag, and squeeze it into the puff.

Tips:
1. The egg liquid is used to adjust the thickness of the batter, so it is not necessary to add all of it.
2. The batter will expand when heated, so there should be a gap between the batter squeezed on the baking pan.
3. The oven door must not be opened during the production process, otherwise the sudden drop in temperature will cause the puffs that have been soaked to collapse quickly.
4. After baking, wait for the temperature to drop before taking out the puffs, otherwise they will collapse.
5. The outer skin of the puff has a crispy taste, so it is best to fill in the filling before eating. Because if you fill in the filling too early, the skin will absorb the moisture in the filling and become wet and soft.
6. The oven temperature is for reference only.
7. The filling can be freely matched.