Vanilla Cream Puffs—about A Secret Love Story
1.
Put the milk, butter, sugar, and salt into the pot, heat it over medium heat and stir slowly to distribute the fat evenly until it boils and turn to low heat; (I used water and salad oil in the picture, but in actual operation I changed the raw material when I found the milk, so don’t wonder~ If you use water, 160g is enough for the packages.
2.
Pour the flour into the milk butter liquid all at once
3.
Use chopsticks to stir quickly to mix the low powder and milk liquid evenly. The secret: fast! Stir until the mixture is uniform, the dough formed is not sticky, and there is a layer of film on the bottom of the pot, turn off the heat and leave the stove. At this time, the flour is already hot. It is very important to pay attention to this step. Sugar-cooked flour can absorb more water. This is the first point to ensure that the puff dough can expand! (I make a small amount, so I use chopsticks. Note: I used two pairs~! A wooden spoon can be used for a large amount of bobbin);
4.
Use chopsticks to break the dough and let it dry until it is not hot. Add the egg liquid. The egg liquid should be added slowly. While adding it, stir the dough to fully blend with the egg liquid, and then add it again. note! The second point has appeared! The egg liquid should be added one by one! Allow the batter to fully absorb the egg liquid;
5.
Until the dough is thick and smooth, the chopsticks can drop a small corner of about four centimeters (the amount of egg liquid should be controlled properly to prevent the batter from getting too wet) again! The fourth point! The wetness and dryness of the stirred puff batter directly affects the success or failure of the final puff!
6.
Turn the batter into a piping bag, spread tin foil on the baking tray, and squeeze it~ (If you don’t have a bobbin, you can also put it directly into a clean food belt and cut a small cut, squeeze it directly onto the tin foil-covered baking tray, or just use it. Small spoon to dig myself~)
7.
Squeeze the puff dough slowly, keeping a certain interval between each, otherwise it will expand and stick together after baking~
Put the squeezed puff balls into a preheated 210° oven, and bake them at a high temperature for 10-15 minutes. After the puffs are expanded, turn them at 180° and bake for 20-30 minutes until the surface of the puffs is yellowish brown. OK~ This time is relatively long and difficult to control. It depends on the size and moisture of the puff, so check it from time to time to avoid burning...
8.
Dangdangdang~coming out! In fact, it’s still not big enough...but my heart is already swollen enough to contain enough "love ❤~"~
I made vanilla cream as filling and kept it in the refrigerator. It tasted like vanilla ice cream~ Whenever you want to eat it, use the puff injection nozzle to fill it in! Take a bite, the skin is crispy, and the heart is cold and smooth~ I love it
! ~~
Tips:
When baking, you must have enough time to bake in place, otherwise the puffs will shrink after they are baked!
And you can't open the oven door in the middle of baking, otherwise it won't be able to rise! My little roaster got too hot, I was afraid that it would burn the surface, so I quickly opened the door and covered it with a piece of tin foil. The action was fast~ It's really quiet, like a rabbit!
As for the name of "Vanilla Cream Puffs", it is completely determined by the filling, so it is pinched ~ "Chocolate Cream Puffs" with chocolate cream filling ~ "Cashida Sweet Heart Puffs" with Casda filling ~ etc. !
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