Puffs

Name: Puffs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100ml water; 40g butter; 103g Whole egg liquid; 50g Low-gluten flour; Some salt; Some chocolate

by The Rhyme of the Sea Food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The first time I made puffs, it was the first time I tasted puffs. Instead of adding whipped cream in the middle, I topped them with chocolate. I think the taste is also very good. I prepared the unfinished puffs and stored them in a sealed box in two ways. One was indoors and the other was refrigerated in the refrigerator. After tasting the next day, I found that the taste of the puffs after being refrigerated in the refrigerator was better than the indoor ones. The preserved ones are already soft, but the ones in the refrigerator are still crispy on the outside. The recipe for the puff skin refers to Omiya's.

Ingredients

100ml Water
40g Butter
103g Whole Egg Liquid
50g Low-gluten Flour
Some Salt
Some Chocolate

Puffs

1. Add cold water and salt to the butter until the butter melts.

2. Turn off the heat and pour in the flour (sifted in advance)

3. Stir it with a spatula and press it evenly

4. Heat again over a low heat, stirring constantly until the batter is shiny

5. Put the puff batter in another bowl and let the temperature drop to 40 degrees

6. Add the egg liquid in batches, and add it after each attraction (the amount of egg liquid in the recipe is for reference only)

7. Until the batter picked up by the spatula forms an inverted triangle

8. Put the puff paste into the piping bag

9. Squeeze into the shape on a non-stick bakeware

10. Smear egg liquid on top

11. Preheat the oven to 200 degrees in advance and place the middle layer

12. Bake at 200 degrees for 10 minutes, and then bake at 180 degrees for about 20 minutes. After cooling, squeeze the melted chocolate on the puff

Tips:
1. The amount of egg liquid is for reference only, add in multiple times to form an inverted triangle;
2. Store in a sealed box in the refrigerator if you can't finish it;
3. The temperature and time of the oven are for reference only, depending on the temper of each oven;
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