Ingredients: 50 grams of butter, 60 grams of water, 40 grams of milk, 0.5 grams of 65438+ salt, 5 grams of sugar, 50 grams of high-gluten flour (ordinary flour is also acceptable), 2 eggs, about 20 grams of decorative dark chocolate, appropriate amount of icing and appropriate amount of light cream.

Steps:

Exercise:

1, put the milk, water, salt, sugar and butter into a pot, put it on the fire and heat it until it boils, and stir it evenly.

2. Sieve the flour, add it once and stir well.

3. Turn the heat down and continue stirring. When a white film appears at the bottom of the pot, stir from the fire.

4. When the batter temperature drops to about 60 degrees, add the broken eggs several times, draw a circle with a spoon, and stir well. When the dough can stick to the flat spoon, it will be fine if it forms a triangle when it is low If the viscosity is not enough, add eggs. 5. Put baking paper on the baking tray, put the batter into the painting bag and squeeze out the balls in the baking tray.

6. Bake in the oven at 200 degrees for 20-25 minutes, pay attention to observation, turn off the fire after discoloration, and take it out for 5 minutes. 7. Whip the whipped cream, and squeeze the bottom of the whipped cream puff into the puff with the pipe nozzle of the slender metal pipe.

8. Heat and melt the dark chocolate in water, make it into a funnel with baking paper, put the chocolate liquid in the funnel, squeeze it on the puffs for decoration, and then sprinkle with icing.

Method for making fresh milk puffs

Ingredients: low-gluten flour, 3 eggs, salad oil 70g, one teaspoon of sugar, one third teaspoon of salt.

Steps:

1, water, salt, sugar and butter (or salad oil) are put into a pot, heated over medium heat and stirred slightly to make the oil evenly distributed. When boiling, turn to low heat and pour all the flour at once.

2. Stir quickly with a wooden spoon, so that the flour and water are completely mixed together (if the amount is small, you can directly mix with four chopsticks). Be sure to stir quickly.

3. Stir until the flour and water are completely mixed. When the pan doesn't stick, turn off the fire and take it off the stove. The flour is ripe at this time. )

4. Stir the batter with chopsticks to dissipate heat. When the batter is cooled to a temperature that is not too hot (about 60-65 degrees Celsius), eggs can be added. Add a small amount of eggs first, and stir well until the batter absorbs all the eggs, and then add the next time.

At this time, it must be noted that all the eggs in the formula do not have to be added. After adding eggs, the batter will become more and more lubricated.

6. Stir the batter with chopsticks. The batter is an inverted triangle, and the degree from the sharp corner to the bottom is about 4CM, and it will not slip. This level means yes. Don't add any more eggs.

7. The most convenient way to form puffs is to dig out the puffs dough directly with a small spoon and put it on a baking tray (lined with tin foil). Keep a certain distance between each dough to avoid colliding with each other after expansion.

8. Or you can squeeze the batter on the baking tray with a chrysanthemum-shaped nozzle. The puffs baked in this way have patterns on their surfaces.

9. Send the baking tray into the oven preheated at 2 10. Bake 10- 15 minutes. When puffs expand, reduce the temperature to 180 degrees and bake for 20-30 minutes until the surface turns brown. Be sure to bake it in place, or the puffs will collapse after baking. Remember not to open the oven door in the middle of baking.

10. After the puffs are completely cooled, dig a hole in the bottom with your fingers, insert it with a small round hole, and put the stuffing in it to eat.

Method for making pineapple crisp

Ingredients: 225g puff dough material, 50g cream, 75g salad oil, 3g salt, 200g high-gluten flour, 300g whole egg, 85g pineapple peel material, 0/75g low-gluten flour/kloc-,7g milk powder, 45g cream, 45g white oil and 6545g salt.

Exercise:

1. The powdered sugar, low-gluten flour and milk powder are sieved separately for later use. 2. Put the cream, white oil, powdered sugar and salt made by 1 into a mixing basin, mix the sugar and the oil evenly, beat the cream until it is milky white with an egg beater, and then add the egg liquid in stages, fully stirring every time, so that the egg liquid is absorbed, which is the cream.

3. Pour the flour and milk powder made by 1 onto the desktop, dig out the groove with a scraper, take out the cream made by the second method, put it in the groove, stir it evenly by pressing, and don't rub it out, and finally form dough, namely pineapple skin dough.

4. Divide the dough made in the third step into appropriate sizes, flatten it and stick it on the prepared puff dough, and spray water with a sprayer at a distance of about 30cm from the dough before entering the furnace.

5. Put it in the fire 180? Bake at 200℃ in an oven at 180℃ for 20? Just 25 minutes.