1. Prepare materials
2. Beat the eggs and set aside
3. Low powder sieved
4. Heat the milk over low heat
5. Add white sugar, salad oil, salt to the milk
6. Stir to boiling
7. After boiling, add low flour
8. Stir quickly until there is no dry powder
9. Turn off the heat, add egg liquid in portions
10. Stir until it is pulled up and presents an inverted triangle shape
11. Put it in the decorator and squeeze it into the baking tray
12. The shape is a bar, right?
13. Leave room for bigger
14. Bake at 200 degrees for 10 minutes and quickly expand and enlarge. Bake at 150 degrees for 30 minutes to make the surface golden
15. Squeeze custard sauce inside
16. All squeeze
17. You can add chocolate sauce if you like
18. Put more if you like
19. carry out
20. carry out
21. carry out
22. carry out
23. Thank you for watching. Welcome to find me on Weibo and WeChat Chat Weibo: Tsundere's Dining Table
Tips:Eclair, also called finger puff
1. Make puff batter, as long as you master the following key points, it will be easy to succeed. One is to keep the milk in a boiling state, add flour, and completely mix into the dough before turning off the heat; second, the amount of egg is based on the thickness of the batter. Adjust the consistency to make it reach the consistency of an inverted triangle; third, use a high temperature of 200°C to quickly puff the puffs during baking, and then lower it to 170°C to dry the water slowly.
2. The amount of custard sauce in this recipe may not be enough to fill all the puffs. The remaining empty puffs can be sealed and frozen in the refrigerator for more than 1 month. Before use, take it out to return to the temperature and put it in the oven at 170°C and bake for 3 minutes before use. If you want to fill all the puffs at once, you can increase the ingredients of the custard sauce proportionally by 50% to 100%.
3. After the chocolate glaze is done, it will be thicker if it is completely cooled. You can control the consistency of the glaze according to your preferences. To make the glaze thinner, put the bowl of glaze in warm water to keep it warm.
4. The custard sauce used in this lightning puff is a very thick sauce after cooling, so it is not convenient to squeeze the puff into the puff with a long and thin puff flower mouth, but it is recommended to cut the puff , Squeeze directly with a large round hole or star-shaped flower mouth. Not only milk is used in the custard sauce, but also the President's whipped cream, which makes it very rich and creamy, full of milky flavor, and tastes great when paired with puffs, you must try it!
