Strawberry Puffs
1.
Prepare the materials. Beat the eggs into whole egg liquid.
2.
Put butter, water, sugar, and salt into the milk pan.
3.
High-gluten flour and low-gluten flour are sieved.
4.
Heat the milk on medium heat until it boils.
5.
Turn off the heat, add the sifted flour, and mix well. Continue to heat on low heat until the water evaporates and the dough is delicate.
6.
Remove from the heat, slowly add like whole egg liquid, small amounts several times, each time the egg liquid and dough are evenly mixed before adding the next time.
7.
Raise the whisk until the egg liquid is used up and the dough is in an inverted triangle shape. Preheat the oven up and down to 210 degrees for 15 minutes.
8.
The decorating tape is put into the eight-tooth decorating nozzle, and the batter is put into it.
9.
Squeeze it vertically on a baking sheet lined with greased paper.
10.
Put it into the preheated oven, bake at 210°C for 10 minutes, turn to 150°C and continue to bake for 18 minutes.
11.
Add sugar to the whipped cream and whisk it fully with an electric whisk.
12.
Put it in a piping bag.
13.
Use a serrated knife to cut one-third of the puff, without cutting, squeeze the whipped cream into the puff, and add the washed and dried strawberries.
Tips:
1. There are 2 plates of 28×28 gold plates in the recipe, and you can increase or decrease them appropriately.
2. The better the temperature, the bigger the growth. The oven is not allowed in the first half of the time, and the tin foil can be covered if the color is satisfied in the last few minutes.
3. Observe the degree of coloring at any time. The puffs that have been tested can be left for 3 minutes before taking them out.
4. The temperature and time of the oven will be different, please adjust according to your own oven.
