Puffs

Puffs

1. Prepare a small pot and pour the weighed butter, water, sugar and salt into the pot.

2. At this time, slowly heat the pot with a low fire, while gently stirring, the butter will melt in the water a little bit (do not use a high fire, so that the butter has not melted but the water boils first).

3. After the eggs are evenly stirred, set aside. Weigh and sift the flour during heating

4. When the butter is completely melted and the water starts to boil, we pour the flour into the pot all at once. At the same time, use a whisk to stir quickly to make the flour and water fully mix evenly (as shown in the figure, the flour is blanched), and the fire can be turned off at this time. In the case of sufficient heating, there should be a thin film on the bottom of the pot.

5. Continue to stir the batter, and at the same time pour the beaten egg liquid into the batter several times, pour a little each time, stir until it is fully mixed with the batter, and then pour it into the next time.

6. In this way, pour the egg mixture while stirring until the batter becomes delicate and smooth. Lifting it with a whisk will pull up a relatively long tail. In this state, the batter is made successfully. (Because you can only use manual, so the mixing time will be longer, be mentally prepared~)

7. Transfer the prepared batter to the piping bag, and use the piping nozzle to squeeze out small puff blanks one by one. (Note that the spacing should be larger, the puffs will swell very much~) Then use your fingers to dip in water to flatten the tip of the head to make it look better.

8. Set the time to 25 minutes, adjust the temperature to 190 degrees, put it in the oven and start baking. As time goes by, the puffs will grow up slowly. After 20 minutes, observe that the surface has been colored, so you can basically take it out to avoid baking. paste. Even if the puff pastry is finished~

9. Cut a small opening at the bottom of the piping bag with custard sauce, and squeeze the custard sauce into the crack naturally formed in the puff (or poke a small hole yourself), so that a fragrant and delicious puff It's done~

Tips:

1. The choice of raw materials: low-gluten flour, medium-gluten flour, and high-gluten flour are all available. Low-gluten flour is best, because the starch content is high, which can make the puffs expand better. If you don't have butter, you can use the blended oil instead, but the puff skins made by the two have different taste. The butter has a crispy taste and a stronger fragrance. The blended oil is softer.

2. The principle of puff expansion: You can know from the formula that there is a lot of water when making puff skins, so when baking, the water will turn into water vapor due to heating, and it will form air pressure in the puffs, and The starch on the outside wraps the gas inside, so that the puffs expand like a balloon.

3. Not all three eggs may be put in, depending on the situation. As long as the batter reaches the state shown in the picture, it is OK. From the principle just now, we know that adding more eggs may cause the finished puffs to collapse due to too much water in the batter, and the swelling degree of the puffs will become smaller and the skin will become thicker with less water.

4. The making of the batter is the key, it will last longer, everyone must be patient, persistence is victory!

5. The baking time and temperature can be flexibly controlled depending on the oven, as long as the surface of the puff turns yellow, it is almost the same. The baking must be in place. If it is not cooked, take it out of the oven, the puff will collapse quickly. It is recommended that the friends who are making it for the first time bake it for a while, even if it is slightly overheated, it is better than not cooked. Isn't it...

6. After the puff pastry is made, if you don’t eat it at the time, you can store it in the refrigerator for about a week. When you want to eat it, take it out and bake it for 3-5 minutes, then squeeze it into the sink and enjoy it~