Puff is a sweet tooth of Italian origin, hot on the outside and cold on the inside, crispy on the outside and smooth on the inside, with a very good taste. The creamy crust of the puffs is wrapped in cream, chocolate and even ice cream, which is added by injection or tearing the top, and sprinkled with sugar, fruit or chocolate on the surface of the puffs. Like baking for many years, baking in the favorite is this puff pastry puff, just started to be attracted by the puffs fat appearance, in fact, it is very simple to do it, the taste is crisp and delicious, the filling is rich, the favorite thing to eat is the light cream filling, this puff I used Anjia butter and Anjia light cream, creamy, the taste is crispy bite a bite of milk mixed with the crispness of the puffs, simply too happy. Like baking since the use of Anjia series products, quality and taste are good. Good products make the best baking pieces.
By little squirrel YY
<h2>Royalties</h2>
(puff pastry) butter 40 g
Powdered sugar 28 g
Low gluten flour 50 g
(Puffs) milk 86
Butter 38 g
Low gluten flour 53 g
Sugar 1 g
2 eggs (small and medium-sized)
Light cream 150 g
Sugar 15 g
<h2>Practice steps</h2>
1. The butter softens at room temperature to the state that you can easily press down with your fingers
2: Add powdered sugar and stir well.
3. Mix well.
4: Sift in the low gluten flour and continue to stir well
5. Arrange the rectangular shape and put it in the refrigerator for refrigeration
6: Butter, milk, sugar, put in a small pot.
7: Cook until boiling.
8: Quickly pour in the sieved low gluten flour, stir quickly until there are no particles, and then turn off the heat.
9, after the puff pastry is refrigerated, slightly firm, cut into thin slices for easy use, if the cut is very broken, you can first put it back to temperature.
10, the eggs are all beaten into the bowl first, one by one to add the batter, each addition is quickly stirred evenly, add the third time to add an appropriate amount, observe the viscosity of the batter.
11, lift into an inverted triangle, and finally mix until the batter is shiny and smooth
12, mix the batter into the framing bag, evenly extruded in the baking pan, vertically upward extrusion, under the full and fine (if the baking pan is not sticky to lay oil paper Oh)
13: Cover with the finished puff pastry
14, put into the preheated oven, on the fire 200 degrees, under the heat of 160 degrees baking for 10 minutes, turn on the fire 180 degrees, under the fire of 160 degrees baking for 15 minutes, the first 10 minutes do not open the oven, if there is no up and down the fire, are 180 degrees, 25-30 minutes, the last five minutes to look at it, because each oven temperature is different, do not color too much.
15: Whisk the light cream and squeeze it into the puffs from the bottom
16. Finished picture
17. Finished product drawing
<h2>Tips</h2>
1, everything should be prepared in advance, puff pastry should be prepared in advance. 2: Do not open the oven in the middle of baking puffs. 3, many people react, retract after baking! Is not cooked thoroughly! It has something to do with the fact that you are too closely packed! It is recommended to extend the baking time!
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