Butter puff

By VicentaLakin

Butter puff
All the puffs I bought before were soft. I thought that was what the puffs were like. It was only when I made my own puffs that I knew that the puffs bought had completely changed their condition. Puffy's fragrance has turned my initial impression. The puffs that come out of the oven are like a soldier's pong ball with no weight on its hands, squeeze into a cream pap, and the puffs are complete. When you enter, they're frowned upon, and you'll know that the puffs' popular world is not empty

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Steps for Butter puff

  • Make Butter puff step 0
    1
    Get the material ready. Low powder filter
  • Make Butter puff step 1
    2
    Water, salt, sugar and butter are all in the pot
  • Make Butter puff step 2
    3
    Heat it and mix it. When it boils, turn it down
  • Make Butter puff step 3
    4
    All the flour fell out of the fire at once
  • Make Butter puff step 4
    5
    Quickly mix it with a wooden spoon so that the flour and the water are fully mixed together and that it is completely pasted
  • Make Butter puff step 5
    6
    Disperse the pasta into the container to spread the heat
  • Make Butter puff step 6
    7
    When the face is cold enough to warm your hands, add eggs. Let's add a little egg and a little bit more to the paste. Once the eggs are absorbed, the next time they're added, the paste gets wetter and smoother
  • Make Butter puff step 7
    8
    AT THIS POINT, THE PASTE IS IN A REVERSE TRIANGLE, WITH A LENGTH OF ABOUT 4CM AND NOT FALLING. IT MEANS IT'S DONE. NO MORE EGG FLUIDS。
  • Make Butter puff step 8
    9
    And put the right mouth in the bouquet, and put the face in the bouquet
  • Make Butter puff step 9
    10
    Put a tarp on the grill, squeeze the paste on the grill, keep a distance between each and leave room for the pasta to swell
  • Make Butter puff step 10
    11
    Scratch a small amount of water with a spoon, crushing the small tip of the top of the puff and smoothing it down。
  • Make Butter puff step 11
    12
    The oven is 210 degrees preheat. 10-15 minutes of mid-level roast. When the puffs swelled, they lowered the temperature to 180 degrees and continued to bake for about 20 minutes
  • Make Butter puff step 12
    13
    Until it's yellow。
  • Make Butter puff step 13
    14
    250 grams of light cream and 25 grams of sugar hit the flower
  • Make Butter puff step 14
    15
    The choice is to have a flower-type mouth in the bag and butter in the bag。
  • Make Butter puff step 15
    16
    When the puff is completely cooled, it's plugged in at the bottom with a small hole in the mouth
  • Make Butter puff step 16
    17
    Intruding in。
  • Make Butter puff step 17
    18
    Or cut the top of the puff
  • Make Butter puff step 18
    19
    Squeeze in cream
  • Make Butter puff step 19
    20
    And cover the cut
  • Make Butter puff step 20
    21
    You can do whatever you want to do
  • Make Butter puff step 21
    22
    Or cut the top and squeeze the cream with the fruit you like

    • Butter puff Make Tips

    Make sure to bake them thoroughly; otherwise, the cream puffs will collapse after coming out of the oven. Remember not to open the oven door during baking. You may not need to add all the eggs listed in the recipe. The batter should form an inverted triangle about 4 cm long and not slide off. There is no need to continue adding eggs. The baking temperature is critical. First, bake at a high temperature, and once the puffs have expanded and set, switch to 180 degrees to dry out the moisture. This way, the cream puffs will not collapse.

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