Lightning Puffs

Lightning Puffs

1. Stir thoroughly to make the butter and milk evenly fused, then add the flour in one go

2. Keep the fire low and stir quickly to make the flour and milk merge into a dough

3. Keep mixing and stirring constantly until a thin film appears on the bottom of the pot.

4. Turn off the heat, spread the finished dough on the bottom of the pot and let cool until the back of your hand can directly touch the dough for more than 5 seconds (60°-65°)

5. Beat 2 eggs into egg mixture and add them to the dough in 3 batches.

6. It must be thoroughly stirred each time before adding the next egg liquid.

7. The stirred egg dough is picked up with a spatula, and a small triangular flag shape will appear. [Key point] This small triangular flag shape must appear. If this does not appear, the probability of failure is high. This item reflects the thinness and consistency of the dough. Stirring degree

8. Put the batter into a piping bag, and pay attention to keeping the distance between the puff sticks when squeezing. The smaller the flower mouth, the finer the finished puff will be

9. Preheat the oven, put the extruded puff sticks into the oven at 210°, bake at 210° for 10 minutes, turn 180° and bake for about 25 minutes

10. [Key point] First use high temperature to let the puffs expand, then turn to a slightly low temperature to slowly dry the moisture. Pay attention to the surface color, the whole process takes about 35 minutes.

11. After cooling, the puff stick does not retract, which means success.

12. Cut the puffs and squeeze them into the refrigerated custard sauce with a flower mouth. It is crispy on the outside and tender on the inside. It tastes like ice cream, soft and smooth

13. Put the fruit and sprinkle some powdered sugar

14. The taste is refreshing and not greasy

15. Small one, finger size

16. You can take a bite like lightning

Tips:

After the puffs are put into the oven, never open the oven door