little puff
This is the second time I have made puffs. In fact, it is the first time that the puffs skin is made well. The size is right and the shape is beautiful, but it is a little stained. This time, the roasting pan was soaked with oil, so it didn't stick to it, but it was very slippery when squeezed. I couldn't squeeze it bigger, which damaged the shape.
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for little puff
1
Prepare raw materials.
2
Mix oil, water, sugar, and salt, heat until boiling over medium heat, and add in the low flour immediately.
3
Remove from the heat and stir until there is no dry powder.
4
Add the egg mixture in portions, stirring well each time.
5
Finally, pick up the batter and make it into an inverted triangle (my eggs are small, so I added half more).
6
Put it in a decorative bag.
7
Squeeze onto a greased baking sheet and smooth the tips with your fingers dipped in water (different shapes, hehe).
8
Preheat the oven and bake at 210 degrees for 10 minutes until thick, then at 180 degrees for 20 minutes.
9
Look at the little guy growing up.
10
Four chopsticks are tied together, a decorative bag, a flower spout, and a sealing clip.
11
It's really empty inside.
12
The second set is bigger.
13
After roasting so much, the vegetable oil smells very fragrant and is very healthy.
14
13-15: Cream step. (I use sweet cream, which is split and frozen, so you don't have to worry about spoiling it.) Beat until smooth, lift the egg beater and make it sharp like beating egg whites.
15
Use a thinner chopstick to poke a small hole in the bottom of the puff, put the cream into the decoration bag and squeeze it into the puff.16
The baking sheet coated with vegetable oil has the same oily smell as frying when it starts to be roasted. After roasting for 20 minutes, the fragrance comes out, which is very fragrant.