Name: Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 45g Unsalted butter; 2 (small) egg; 90g water; a little Sugar; a little salt; 3 pcs yolk; 23g Low powder; 250g milk; 100g Light cream; a little Vanilla extract

Puffs

1. Prepare ingredients

2. Sift the flour

3. Add sugar, salt and butter to the water and bring to a boil. Pour in the low-gluten flour and mix the flour and liquid with a spatula.

4. Beat the eggs until the egg whites are no longer lumpy

5. Add them to the batter several times, each time you must mix thoroughly before adding new egg liquid (the specific amount of egg liquid is determined according to the state of the batter. Generally, a spatula picks up the batter and has an inverted triangle with a smooth edge, which is almost the same. .)

6. Pour the batter into the piping bag

7. Line the baking tray with greased paper, and squeeze the batter onto the baking tray with a decorating nozzle. Preheat the oven first, then put the baking pan in the oven, the middle layer, the temperature is 200 degrees, the middle layer 15 minutes, then the temperature is reduced to 180 degrees, the middle layer bake for 15 minutes. (The temperature of the large oven is fine, and the temperature of the small oven should be lowered appropriately, otherwise it will be hard.) There must be a gap between each puff, otherwise the puff will stick together when it becomes larger

8. Take out the baking tray, place the puffs to cool and soften

9. There are two ways to stuff the puff invagination: (1) Make a hole at the bottom of the puff.

10. (2) Make a small cut at one-third of the puff.

11. Use a small decorative mouth to squeeze the custard sauce into the opening of the puff

12. Is the finished product drooling~

13. Mei Mei Mei

14.

15. Custard sauce production: add sugar and egg yolk, mix well, add sifted low powder and mix well.

16.

17. Heat the milk with vanilla extract until it is slightly boiling (with small bubbles on the edge of the pot) slowly pour it into the egg yolk and mix well.

18.

19. Pour the egg yolk milk paste into a pot and heat it over low heat, stirring constantly, otherwise it will tend to clump.

20.

21. Heat and stir until thick, remove from the fire, pour into the container, cover the surface with plastic wrap and let cool.

22.

23. Mix the whipped cream with sugar and the cooled custard evenly, and put it in the refrigerator after cooling. Pack it in a piping bag and squeeze it into the puff. (Casda sauce can not only be eaten with puffs, but also with Hokkaido Chiffon. Please look forward to our Hokkaido Chiffon Cake~~~)