Puffs
1.
Under the collection of materials, all are ready
2.
Sift low powder to avoid lumps
3.
I don't have a special milk pan, I use a small non-stick pan to make it. Add sugar, salt, butter, and water to a boil
4.
Melt the butter in boiling water and turn to low heat
5.
Pour in the low powder and stir, press and turn over
6.
To no powder, all low powder is blanched
7.
Pour into the basin to keep hand temperature, pour the egg liquid in three times and stir evenly
8.
Until the paste is approximately viscous and becomes a triangular shape [Save the egg liquid for a while, don’t finish it all at once]
9.
Put it into a piping bag and squeeze it out with a large 8-tooth piping nozzle, leaving a place between the materials to avoid sticking together after expansion. Dip your fingers in the water and gently press down on the tip of the head to avoid black burns during baking
10.
Preheat the oven in advance to 210 degrees, and bake the middle layer for 10 minutes.
11.
After expansion, turn to 180 degrees and bake for 18 minutes, then it will be out and let cool [Please change the setting according to your own oven temperament] Do not turn on the oven during the baking process
12.
After cooling down, use chopsticks to poke a hole in the butt of the puff
13.
Or cut a knife around the waist to squeeze into the ingredients. The baked puffs are hollow and golden yellow.
14.
Put the custard sauce into the framed flower bag and squeeze it in with a small round mouth. The material is not limited. It can be blueberry jam, strawberry jam, etc... It can also be mustard... Give it to friends...
15.
The puff is complete, I hope that friend likes it and thank you for your support, although there are few fans. Thanks for loving the delicious afternoon tea snacks
Tips:
1. The flour must be fully cooked; the state of the batter, that is, the shape of the triangle when the batter is lifted
2. Switching between two temperatures during baking
