Material and technology of making puffs

A simple and successful way to make small cream puffs

A dessert that many people like to eat is smaller and easier to succeed than pastry puffs. This recipe is not large, so don't worry about eating too much. After all, it won't last long without additives.

Materials?

50g butter

2 grams of fine sugar

Salt 1 g

Water100g

63 grams of low-gluten flour

3 eggs (about 50g each).

Cream filling material

250g whipped cream

Sugar powder 15g

How to make a simple and successful cream puff?

Pour 100g water and 50g butter into a deeper milk pan, and add 2g sugar and 1g salt.

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After the fire boils for 30 seconds, turn off the fire, pour in 63g of low-gluten flour screened in advance at one time, and immediately stir it into hot dough with a manual eggbeater until solidified substances appear on the wall of the pot, then turn off the fire and stop stirring.

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It is very important to keep the dough in a warm state without heat. You must wait for the dough to cool before moving on to the next step, otherwise the eggs will be cooked when added. After the dough is warm, add three eggs in three times, and stir thoroughly each time, as shown in figure? . If you use large eggs, put two first, and then consider whether to add a third one according to the state of the dough. If you add it, you can't add it all. Put it slowly after crushing, don't add too much, otherwise the dough will be too wet to bake, and the puffs will not swell and hollow.

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The stirred dough should look like this. When the eggbeater is lifted, it is an inverted triangle, which is the successful batter.

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Put the prepared batter into a paper bag and squeeze it into a baking tray with oiled paper. I use eight teeth to install the nozzle. If I don't have a mouth at home, cut a mouth at the front end of the installation bag and squeeze it into a circle. Pay attention to the spacing when squeezing, and leave some space between each batter for puffs to fully expand.

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Preheat the oven in advance, put the baking tray in the middle or upper layer of the oven, bake at 190-200 degrees for 20-25 minutes, adjust it according to the temperature of your oven, and observe the surface coloring and swelling.

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Take out the baked puffs immediately, cool them and squeeze them into the cream filling.

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Every puff is completely hollow.

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While waiting for the puffs to cool, we made cream stuffing and added 15g powdered sugar to 250g whipped cream. Don't overdo the cream, as shown in the figure. The whipped cream made in this proportion will not be very sweet. If you like sweeter, you can add the amount of powdered sugar.

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Put the whipped cream into the piping bag, and the piping nozzle pokes a small hole at the bottom of the puff and squeezes in the whipped cream. Be sure to use a mounting nozzle, preferably a small-caliber circular mounting nozzle. The mounting nozzle I use is a bit big, don't learn from me?

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Every puff is filled with cream, which is very delicious? Refrigeration is better.

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