Vanilla butter puff

1

Butter, water and salt are mixed in the pot, and the small fire boils until the butter is fully melted, the water boils and the fire leaves。

2

Low-banded powder is sifted and poured into butter and slashed to even dry powder。

3

The small fire heats up and does not stop mixing, and thin membranes appear at the bottom of the pot。

4

The paste is quickly poured into the food basin, with a slight cooling to the point where it is not hot and half of the full egg fluid is added。

5

Scratches are quickly used to balance the egg fluid with the paste, so that the egg fluid is fully absorbed, and a portion of the egg fluid is added to the egg fluid and is quickly evened. Until the pasta doesn't fall apart and float down and look like a triangle on the razor。

6

The oven is 200 degrees preheat. (c) Fill in the bouquets with the preferred bouquets (off of a round or eight teeth), with paste, vents out of the bubbles, and is squeezed into a circle or long stripes on a grill with oil paper。

7

Put some water on the squeezed paste and put it in the pre-heated oven. 200 degrees, upper and lower fire, mid-level roasting for about 40 minutes, until the puffs swell and the crack colour becomes brown. Take out the puff, cut it open at a third of the temperature, put it back in the oven and bake it with some heat, and then take it out for cool。

8

Cream cream with vanilla and fine sugar is distributed seven times, and is packed in a flower bag with a mouth. Fill the empty hole of the puffy with cream, then put the cut-off lid on the cream, and lastly sift a layer of sugar powder。

When heating the batter, make sure to heat it until a film forms on the bottom of the pan, then pour it out immediately. Let the batter cool slightly before adding the eggs, otherwise the eggs will be cooked. Adding too much egg will prevent it from rising, and adding too little won't work either. The mixed choux dough should be piped onto the baking sheet while still warm; spraying water before baking will make the skin crispy. Do not open the oven door or let the temperature drop too low during the baking process. Baking at 200 degrees continuously works fine in my oven; alternatively, you can bake at 200 degrees until they rise, then adjust to 180 degrees to continue baking. A sudden drop in temperature will cause them to deflate... The baking time depends on the size of the puffs: larger puffs take longer, smaller ones take less time. The puff shells must be cooled completely before filling. The filling is a matter of personal preference; you can poke a hole in the bottom and pipe the filling in, or cut the puffs open and pipe the filling in. If you prefer to eat the shells plain, that is no problem either (very crispy and fragrant!).