Panda Cream Puffs

Name: Panda Cream Puffs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g High-gluten flour; 60g Unsalted butter; 60g milk; 60g water; 3 pcs egg; 100g Animal whipped cream; 15g Caster sugar; a little dark chocolate

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Puffs, a dessert, were first introduced to the mainland from Hong Kong. It is very popular in Hong Kong, and you can often see people queuing to buy. In fact, it’s not difficult to make puffs at all. People who don’t have a baking foundation can do it, and they can make more than a dozen at a cost of two to three yuan, each for a few yuan, which is really profitable.

This small dessert made for children who are at home on holiday-panda cream puffs, not only has a cute shape, but also has a crispy outer skin, and the creamy filling that melts in the mouth. It is cute and delicious. It is not troublesome to make, but it is necessary to ensure that the volume of the puff can be expanded by about three times, the color is uniform, and the hollow filling part is large. There are still some tips that need to be paid attention to. Let's take a look.

Puff part: Arowana bread with wheat flour (high-gluten flour) 70g, unsalted butter 60g, milk 60g, water 60g, 3 eggs (small). Filling: 100 grams of whipped cream, 15 grams of fine sugar. Decoration: a little dark chocolate. "

Ingredients

Panda Cream Puffs

1. Weigh all kinds of ingredients and sift the high-gluten flour for later use.

2. Put milk, water, sugar, salt, and butter in a small pot, heat it over low heat until the butter is completely melted, and the fused liquid boils.

3. After turning off the heat, sift in the high-gluten flour, quickly crush it with a spatula and mix evenly. Continue to turn on a low heat, stirring constantly, until the bottom of the pot crusts, turn off the heat. Pay attention to control the heat, don't muddle the bottom.

4. Remove the batter from the heat and let it cool until it is not hot. Add the whole egg liquid in small portions and mix well. Until the scraper is lifted and the long inverted triangle can be pulled out, the batter is ready. Don't add too much egg liquid at once to avoid the batter from being too thin.

5. Put the batter into a cut-out piping bag, and squeeze out a few rounds on a non-stick baking pan.

6. Put it in the middle and lower level of the preheated oven, heat it up and down at the same time, and bake at 180 degrees for about 30 minutes. The specific time and temperature should be adjusted according to the actual oven temperature of different ovens.

7. The volume of the baked puffs has expanded by about three times. After being taken out of the oven, they are allowed to cool on a drying net, and the inside is hollow.

8. Add the whipped cream that has been refrigerated overnight in advance with fine sugar, and send it to the piping state.

9. Cut the puff horizontally, and squeeze the whipped cream into the puff with a piping bag.

10. Cover the top half of the puff and put it in the refrigerator for a while. Use melted dark chocolate to draw an expression. (The weather is too hot, animal whipped cream and chocolate melt too fast, you have to eat it right away).

Tips:
Tips: I use arowana high-gluten flour, which can be used not only to make bread, but also to make puffs. The powder is fine and uniform without impurities, but the sieve can also be used directly.