I remember when I first saw puffs in a cake shop a few years ago, I was attracted by them. The store's puffs look very obedient. The cream is filled into the puffs from the bottom and cannot be seen from the outside. The clerk asked me to try one before buying it. How can I miss such a good thing? I opened my mouth and bit it. At the same time, the clerk reminded me to swallow it in one bite and not bite... Haha, it's too late, my mouth is already covered with the cream sprayed out.
Haha, Fang Zi refers to cstufei and sweetsmell.
Due to fear of failure and waste of materials, I did not strictly follow everyone's prescription and did a little. When I squeezed it into the plate, the pile collapsed. I thought, it's over, it's too thin, and it must be cakes when I bake it. As a result, a miracle occurred. It actually bulged in the oven, wahahahaha. This is really the biggest encouragement to me. Next time, I will make it a little drier and smaller
The finished product of the following recipe is my big puff.
big puff
By ColbyWyman
Recipe Recommendations
- salty and sweet
- baking
- half an hour
- ordinary
Steps for big puff
1
Put butter and water in a small pot, boil to melt over low heat, and add salt.
2
After the pan boils, sift in the high flour once and quickly stir with a wooden shovel.
3
When the dry powders are all blended, turn off the heat and continue to stir vigorously. When there is no agglomeration, turn on low heat and continue to stir into a uniform ball, and turn off the heat.
4
Beat the eggs into egg liquid.
5
Add the egg liquid to the batter bit by bit, stir while adding, add a little more after mixing well. until the batter falls heavily. (I'm already in, so it's very sparse. It won't be like this next time)
6
Put the decorative mouth on the decorative bag (it should be better to use a round one, I use the chrysanthemum mouth), pack it into the paste, and squeeze it onto a baking sheet with tinfoil, leaving a certain gap because it expands very much.
7
Spray a small amount of water on the squeezed paste.
8
Preheat oven to 200 degrees, lower layer, and heat for 30 minutes.
9
It's baked.
10
Take a close-up of both above and below, break apart one piece and take a look. It's really hollow inside. Wahahahaha, I don't know how it works.
11
Because I thought it was too troublesome to squeeze cream from the bottom, I learned the method commonly used by JM. I cut a knife horizontally and scooped in the whipped cream one by one. It's done.