Original Puff

Name: Original Puff
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 100g milk; 40g butter; 2 pcs Eggs (red skin); 2g Caster sugar; 20g Powdered sugar; 1g salt

by Yaya Yang Xiaochu

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Puffs, the white powder is powdered sugar. Puffs are a kind of sweets from Italy. Whipped cream, chocolate and even ice cream are wrapped in the fluffy creamy pasta. Puff is a kind of French dessert that gives people a sense of happiness. It is wrapped with soft cream in the crispy outer skin. With a light bite, happiness is overflowing, and the feeling of being pampered and surrounded by love reverberates in the mouth. Speaking of the origin of puffs, there is also a beautiful love story.

Ingredients

Original Puff

1. Low-gluten flour 60 grams

2. 40 grams of butter

3. 2 red eggs

4. 2 grams of caster sugar

5. 1g salt

6. Heat the butter, sugar, salt, and milk until the butter melts and boil until boiling

7. After boiling, add the sifted low-gluten flour

8. Turn the heat to low, mix the low flour until you can't see the dry flour dough and leave the oven

9. Put the batter to a temperature of about 60 degrees, add the beaten egg liquid in portions, and mix until mixed each time before adding the egg liquid again (pay attention to the state when adding the egg liquid, the absorption of the flour is different)

10. When the batter is stirred until the batter is picked up with a spatula and appears as an inverted triangle as shown in the figure, it proves that the batter is OK. If the batter is too thin or too thick, it will affect the final expansion of the puff

11. Finally, find a cup to cover the piping bag, then put all the batter into the piping bag, cut a hole in the piping bag and squeeze it.

12. This recipe is made out of exactly 30 pieces (with macarons trumpet cushions, exactly 30 pieces). If there are no cushions, they will be squeezed into particles of average size.

13. If you like the pattern, use the decorating nozzle to squeeze, preheat the oven up and down to 200 degrees, put the squeezed puff batter into the oven, heat up and down at 200 degrees for 18 minutes, wait until the puffs are expanded and set, and then adjust the temperature to 170 Coloring can be done in 20 minutes (do not open the oven during the baking process, so as to avoid shrinking in the cold)

14. During puff expansion

15. The finished product is still good (the baked puffs, add fillings according to everyone's preference (I like nothing))

Tips:
When the batter is still warm, add the Zanda egg mixture, stir well and add again, otherwise the batter is too thin and the puffs will not be easy to form

Because the temperature of each oven is different, please adjust it according to the temperature of your own oven. This temperature is for reference only