Moved to a new house, although it's not completely cleaned up yet. But this part of the kitchen is the most important and the quickest one. My husband also bought me a big oven. When I first bought it, I was still very hesitant. Because I have never seen this kind of gas oven before. I rarely see anyone using it. Originally, baking has strict requirements for all aspects. I am really worried that this oven cannot bake good things at all. As a result, after several trials, I felt that it was easier to use than electric ones, and it was very fast. Because I bought a large-capacity one, I could roast a lot this time. It's just that the firepower needs to be adjusted by himself, and his temper is slowly measured ~ Overall, he is still very satisfied!
Because the baking sheet is bigger, I roast a lot more, which is really enjoyable. I like to watch the small batter slowly grow bigger in the oven and become fat ~ My husband said it didn't matter to make more and brought it to work the next day. As a result, there was still some left at home. Finally, my husband said to throw them in the refrigerator and freeze them to see what they taste like. As a result, the next day, I took it out and tried it, and it tasted good. In this winter, it's really cool to eat a few frozen cream puffs in a warm house! It's a bit like an ice cream. The upper and lower layers are egg rolls and the middle is ice cream.
Pocket cream puffs
By MazieKessler
Recipe Recommendations
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Pocket cream puffs
1
Pour the flour and other ingredients except eggs into the pan, stir and heat over medium heat.
2
After boiling, turn to low heat and add all the low powder. Choose a thicker spoon or rolling pin.
3
Stir while heating to form a dough of cooked batter.
4
When the batter cools to about 60 degrees, add the egg liquid in portions.
5
Keep stirring, in one direction.
6
Finally stir until the batter is very smooth and when picked up, it forms an inverted triangle that does not drip.
7
Place it into the decoration bag. Place the decoration bag into a tall bucket container, open the mouth of the bag and hang it just beside the mouth of the container. This makes it easy to add batter and not get it everywhere.
8
Squeeze small grains the size of a 50-cent coin in a baking sheet. There should be a gap between them, and the puffs will get bigger after baking!
9
Preheat the oven for 3 minutes, and bake the middle layer at 220 degrees for 10-15 minutes. When you see that the puffs are getting bigger and no longer growing, turn to a low heat to 180 degrees, and continue to bake for about 20 minutes.Pocket cream puffs Make Tips
1. The first step is to pour all the liquid into the pan and then heat it! I remember someone said to heat it first, then pour oil, then add sugar, and finally pour water before... Just think about it and know it's a scary sound ~ Hehe 2. If you want to make the puffs more crispy, after baking, let it stay in the oven for another 20-30 minutes before taking it out. 3. Squeeze in your favorite filling. 4. After freezing, it has the taste of ice cream.