Puffs

Puffs

1. Weigh all the materials for later use. Let's start doing it~

2. Put the butter, water, sugar, and salt in a small pot and heat it over a low heat. Stir gently while heating, and don't turn on the highest heat, or the butter will boil before the water has melted.

3. When the water starts to boil, put all the sifted low-gluten flour into the pot and stir evenly, then turn off the heat. note! ️Hot the flour evenly and fully. (After making it, spread out and let cool about 40°. If it is too hot, put the egg in the next step and it will be scalded into frangipani 🥚 must let cool)

4. During our leisure time when the noodles are cooled, we take out 3 eggs and stir them evenly for later use.

5. At this time, the hot noodles in our pot are already cold. Add the egg liquid several times, and don't pour them all at once. Every time you add the egg liquid, you must fully stir it evenly. This step is a test of your patience and wrist strength. You may not be able to use all the egg liquid.

6. At this time, we have to preheat the oven 180° for 15 minutes‼ ️It is not necessary to pour all the egg liquid, but this time I used up all the egg liquid when I made it. Every time we just mix it carefully and evenly and see the batter showing the inverted triangle shape on the picture, we can already cheer ~ success.

7. Pour all the batter into the piping bag, I used the piping mouth to squeeze the puffs. Remember to be a little apart, the puffs will expand slowly.

8. We have to put the puffs in the preheated oven in advance. The middle layer is 180° for 25-30 minutes. Adjust the temperature up and down according to the temper of your oven. Start to observe after about 20 minutes. At this time, the puff has swelled to a lovely size, and it can be out of the pan after coloring. Don't bake it.

9. When baking the puff pastry, we can start to make the cream filling, 200g whipped cream➕15g white sugar, beat with a whisk, and beat until the cream texture is clear and stable. I made Oreo cream filling, so I don’t feel so greasy in my heart. If you want to make Oreo cream, put the Oreo crumble when the lines appear again, and then continue to pass it for a while.

10. Put the cream in a piping bag, poke a hole under the puff with chopsticks, and squeeze the cream into it. The delicious and cute puffs are ready, and start to eat them beautifully.

Tips:

1. The flour must be low-gluten flour, which must be sieved.
2. Pour the egg liquid in several times, and stir evenly after each pour. It is not necessary to pour all the three egg liquids. Observe them. You must be mentally prepared for the step of mixing the batter. You must use a manual whisk instead of an electric whisk. As long as the inverted triangle can be pulled out.
3. Do not open the oven during the baking process, otherwise the puffs will collapse.
4. As long as I strictly follow my methods and materials, it will be successful.
5. Come on!!! 🥰