Original Puffs (casda Sauce Version)
1.
First make the custard sauce to separate the egg yolk protein;
2.
Add fluff marshmallow and stir well;
3.
Sift in the mixture of low-gluten flour and cornstarch, and beat evenly;
4.
The milk is slightly boiled;
5.
Pour one third of the batter into the batter first, and stir quickly while pouring, then pour the rest into the batter and stir evenly;
6.
Then sift, so that the taste will be more delicate;
7.
Continue to heat and simmer until it is thick and immediately remove from the heat;
8.
Add butter and stir evenly, keep it in the refrigerator after cooling for later use;
9.
Next, make the puffs. Put the butter in the puff formula into a microwave oven on high heat for one minute to melt into a liquid, or you can melt it with insulated water, it's your own convenience;
10.
Pour water and stir evenly;
11.
Pour in the puff premix powder, stir evenly and beat with an electric whisk for 2 minutes;
12.
Add the whole egg liquid in 3 times, and then continue to add the egg liquid after mixing it evenly and completely each time. After all the eggs are evenly beaten, use an electric whisk at high speed for 5 minutes until the batter is very thick;
13.
Put the batter into a piping bag to squeeze out small doughs or scoop them directly with a spoon. The dough and dough should be free of about 2-3 cm of space to prevent them from sticking together after expansion. Put them into the preheated oven, and the middle layer is up and down. Fire, bake at 200°C for 10 minutes until the dough is fully expanded, and then continue to bake at 180°C for about 18 minutes until the surface is brown;
14.
After the baked puffs are cooled, you can use the puff mouth to squeeze the custard sauce into the puffs.
Tips:
1. When boiling milk, stir it from time to time to avoid burning the pot;
2. The batter must be stirred in place, otherwise it will easily collapse.
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