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1. Weigh milk and butter in the pot
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2. Weigh the flour for later use
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3. Heat butter and milk until boiling, turn on low heat and add flour and stir
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4. Mix it until there is no dry powder. It doesn't matter if you mix it for a while. If the flour is not cooked, the puff will not puff up.
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5. Beat the eggs, let the dough cool, and add the egg mixture several times to the cooked dough. If you add too much egg mixture and the dough is too thin, the dough will be waste, so add it slowly. Just add it to the state where the dough is lifted with an inverted triangle.
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6. Preheat the oven 190 degrees in advance, put the batter into the piping bag, and start squeezing.
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7. After preheating, put it in the middle of the oven, 190 degrees for 10 minutes, and then turn 150 degrees for 15 minutes. Pay attention to the situation in the oven to avoid baking.
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8. The hollow mini puffs are ready~
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Tips:1. The dough of the puff must be blanched. It is better to blanch it for a while than to be unripe.
2. Try to squeeze the puffs to the same size, otherwise some may be pasty and some may not be cooked.
3. After blanching the noodles, be sure to let it dry until it is not hot before adding the egg mixture, otherwise you may get a bowl of egg flowers.
4. After adding the eggs, the batter should not be thin. If it is thin, it will not puff up. An egg is only an approximate amount. If an egg is still dry after adding it, you can continue to add eggs.
5. If the puffs collapse after the oven temperature is lowered, turn the temperature up again, and the oven cannot be turned on during the baking process!
6. The baking time is related to the size of the puff and the oven. Pay attention to it when you make it for the first time.
7. If using vegetable oil, reduce to 16 grams.
8.2020.11.28 Supplement: Please use room temperature eggs.