Spring is Sprouting--puffs
1.
Prepare the ingredients
2.
Pour milk, butter and salt in a small pot
3.
Bring to a boil and turn off the heat
4.
Sift in 50 grams of low-gluten flour and 10 grams of custard powder
5.
Use a wooden spoon to mix evenly into a dough
6.
Turn on the fire again, low heat, and continue to stir evenly until the batter appears on the bottom of the pan, then turn off the fire
7.
Stir the whole egg liquid with egg extract
8.
Take out the dough and put it in a mixing bowl. The temperature is lowered to a temperature that does not burn your hands. Pour in the whole egg liquid several times until the egg liquid is completely absorbed each time, and then add the next egg liquid
9.
The mixed batter is shiny and smooth, and when it is picked up and dropped, it will show an inverted triangle shape.
10.
Put the batter into the piping bag
11.
Put greased paper on the baking tray and squeeze out the puff batter according to your preference
12.
Preheat the oven and bake at 160°C for 15 minutes. After expansion, bake at 160°C for 10 minutes until the surface of the puff is golden brown and the expansion is straight. Turn off the heat and continue to simmer for 5 minutes before taking it out to cool.
13.
Put the whipped cream in the refrigerator for a few hours first, then add sugar or separate ice water and continue to whip
14.
Put the cream in a piping bag
15.
The baked puffs, cut in the middle
16.
Put the cream in, it's okay, squeeze the cream directly from the bottom, and the puff with spring flavor is ready.
Tips:
Scarf tips: A. The temperature of the baked puffs should be appropriate, too high will ripen early, and too low will not be conducive to expansion. Do not open the oven lid when baking, otherwise it will affect the expansion of the puffs. B. Each oven has different models, so observe more by yourself. C. The custard powder is to enhance the fragrance, flavor and color. It looks a bit more contrasted with the cream and looks better.
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