Sammy Baking Blog - the most intimate baking blog! Excerpt from: http://www.sammy365.com Speaking of cream puffs, Sammy has a special liking since childhood! Thick cream filling, crispy skin, plus a smooth and creamy taste! Wow... The saliva can't help it all... When I was a child, I could only buy it outside, but the price was expensive, and the ingredients they used didn't know how good it was... So Sammy taught this cream puff and did it himself later. Give yourself a meal! I will share it with you today so that everyone can make healthy and delicious puffs at home! Ok, let's start today's cream puff baking recipe! Serving Size: The amount of Sammy made is relatively large. According to this formula, it is possible to make 30-40 medium-sized puffs. The oven of about 25L is probably baked. So you can adjust the amount of formula according to the quantity you need to make.
Weigh the butter, water, sugar and salt according to the recipe, prepare a small pot and pour the butter, water, sugar and salt into the pot.
At this time, slowly heat the pot with a small fire, while gently stirring, the butter will melt in the water a little bit (do not use a big fire, so that the butter is not yet melted but the water is boiling first).
The flour is weighed and sieved during the heating process.
When the butter is completely dissolved and the water begins to boil, we pour the flour into the pot at once.
At the same time, use the eggbeater to stir quickly, so that the flour and water are well mixed (as shown in the figure, the flour is cooked), and the fire can be turned off.
Continue to stir the batter, and pour the already beaten egg into the batter several times, pour a little bit each time, stir until it is thoroughly mixed with the batter, and then pour it into the next time.
In this way, pour the egg mixture into the egg until the batter becomes fine and smooth. Lifting it with the eggbeater will pull up a long tail. This state of the batter is successful. (Because only manual, so the mixing time will be longer, be prepared psychologically ~)
Transfer the prepared batter to the piping bag and use a chrysanthemum-shaped garland vertical baking tray to squeeze out a small puff blank. (Note that the spacing is larger, the puff is very inflated~) Then use your finger to dipped the water and press the tip of the head to make it look better.
Set the time to 25 minutes, adjust the temperature to 190 degrees, put it in the oven and start baking. As time goes by, the puff will grow up slowly. After 20 minutes, if the surface is already colored, it can be taken out to avoid baking. paste. So the puff skin is finished.
During the baking process, we can make a cream filling. Pour the light cream into a single bowl and add the right amount of white sugar.
Quickly whipped with an electric egg beater, the cream will slowly thicken from the thinner, and finally the surface will have a clear texture and stabilize the shape.
Transfer the cream to the squid bag, cut a small opening at the lower end, squeeze the whipped cream into the crack formed by the puff (or open a small hole yourself), so that a delicious cream puff Finished~
Sammy叮嘱: 1. Selection of raw materials: low, medium and high-gluten flour can be used. It is best to use low-gluten flour, because the high starch content can make the puff expand better. If no butter is used instead of blending oil, the puffs made by the two are not the same. The butter has a crispy taste and a stronger aroma. The blending oil is soft. 2. Puff expansion principle: Everyone knows through formula that the water content when making the puff skin is so much that when it is heated, the water will turn into water vapor, which will form air pressure in the puff. The starch wrapped around it envelops the gas inside, so the puffs swell like a balloon. 3. Not all three eggs are put in, as the case may be. As long as the batter reaches the state shown in the figure, it is OK. Through the principle justified, we know that if the egg is added more, the finished puff will collapse due to excessive water in the batter, and the swelling of the puff will become smaller and the skin will become thicker. 4. The production of batter is the key, the duration will be longer, everyone must have patience, persistence is victory! 5. Baking time and temperature can be flexibly controlled according to the oven, as long as the surface of the puff turns yellow. Baking must be in place. If it is uncooked, it will be taken out of the oven and the puff will collapse quickly. It is recommended that the friends who made the first time have a little roast for a while, even if it is too hot, it is better than not roasting. 6. After the puff skin is finished, if you don’t eat it, you can put it in the refrigerator for a week or so, wait for it to eat. Take it out and bake it for 3-5 minutes, then squeeze it into the cream and enjoy it~