Ice cream puffs

1

Cut butter into small pieces, add water, salt, and fine sugar, and heat until boiling. Remove from heat.

2

Pour in the sifted flour in one go and stir quickly.

3

Mix well and open fire again, over medium heat, stir while heating until a thin film appears on the bottom of the pot, and turn off the heat.

4

When drying until it is not hot, pour in the whole egg liquid in 4 times. (Stir well each time before adding again)

5

The mixed batter is shiny, smooth, and sticky. When the scooped batter slowly falls, it can form an inverted triangle shape.

6

Put the batter into the decoration bag.

7

Use a decorative nozzle to squeeze it onto the baking sheet, arranging it with a gap because the puffs will expand.

8

Preheat the oven to 200 degrees, heat it up and down, and bake for 25-30 minutes until the surface is colored and swollen and straight. Turn off the heat and continue to simmer for 5 minutes, then take it out and let it cool.

9

Cut the puffs and place them into the ice cream ball.

1. The dryness and dryness of the puffs batter also directly affects the success or failure of the puffs. The batter is too wet, and the puffs are not easy to dry out and maintain their shape. The puffs tested are flat, the skin is not crispy, and they are easy to collapse. If the batter is too dry, the puffs expand less, the expanded volume is not large, the skin is thicker, and the internal cavity is small.
2. When making puff dough, you must not add eggs to the batter at once. You need to add them in several times until the puff dough reaches a good dry and wet degree. Use a wooden spoon or chopsticks to pick up the batter. The batter is in an inverted triangular shape, the tip is about 4CM away from the bottom, and the shape can be maintained without falling.
3. Puffs made with salad oil have a thinner skin, but they are also easier to become soft. Puffs made with butter are firmer, more complete, have a better shape, and have a better taste.