Puffs should be delicious, including crispy shell, slightly moist and tough inner layer, completely hollow inside and various delicious fillings. "Hot dough" should be the most important part of making puffs.

Through boiling water and kneading dough, flour will undergo gelatinization reaction and become sticky starch dough. If the gelatinization degree is not enough, the dough can't wrap the evaporated water vapor in it during baking, and the puffs are difficult to expand. Secondly, the baking of puffs is also very particular. An experienced dessert chef will pour a glass of water into the oven before baking. After heating, the water will evaporate in the oven to form a fine mist, which can not only prevent the dough from cracking due to high temperature baking, but also help the puffs to form a more crisp shell.

80G of butter, 55G of powdered sugar, low-gluten flour 100G (sieved), milk 185G, 85G of butter, sugar 10G, low-gluten flour 120G (sieved) and 3 eggs.

1. First, cut the butter into pieces and put them into two egg beating pots, with 80g butter as the pastry and 85g butter mixed with milk and sugar as the puffs;

2. Then make cakes, soften 80 grams of butter at room temperature, add 55 grams of powdered sugar and stir evenly;

3. Sieve100g low-gluten flour, add it into the basin and stir until there is no flour.

4. Then use a fresh-keeping bag to shape, and form a cylinder according to the size of your own puffs. Put them in the refrigerator to make them strong and easy to cut. If they are too hard, they will fall off.

5. The next step is to slice, preferably after puffs are extruded, and120g low-gluten flour is sieved in advance;

6. Start making puffs. Mix185g of milk, 85g of butter and10g of sugar, and put them in a stainless steel wok to boil.

7. Then add the sieved low-gluten flour, stir it quickly until there are no particles, then turn off the fire and put it into a paper bag;

8. Turn on the extrusion, then preheat the oven, with the fire at 200 degrees, 160 degrees and 180 degrees not controlled separately, and cover the extruded puffs with pastry;

9. Put it in a preheated oven, bake at 200 160 10 minute, and switch to 180 160/0/5 minute;

10, the main force is out! There are cakes, both stuffed and unfilled are delicious; In addition, it can also be baked directly without adding cakes. The fire 180 degrees lasts for about 25 minutes, and observation begins after 20 minutes. Basically, at this time, the puff skin has expanded a lot, and it can be cooked after coloring. Don't bake;

1 1. Finally, put the cream or custard sauce into a paper bag and squeeze it into the puff skin. The delicious (pastry) puffs are finished.

The shortbread made by my wife is crisp and soft, and the filling inside slowly fills the whole mouth, which is greasy, sweet and fragrant. You will love it at first sight!

skill

1, the best way to squeeze puffs is to set the position of the handle, squeeze it down until it reaches a certain size and then pull it up. Don't squeeze into a circle, so the baked puffs don't look good;

Milk can be used instead of water. During baking puffs, avoid opening the oven or taking out puffs. The temperature outside is much lower than that in the oven, so the puffs that are not completely baked will collapse if they are taken out at this time, and it will not help to put them in the oven.

3. Remember to take out the dough stuffing after freezing for 20 minutes, otherwise it will be difficult to squeeze it out if it is too hard;

4, don't add too much pastry stuffing, because it is crowded on the puff and has a certain weight. If it is too much, it will also cause puffs to collapse.