Ingredients: low-gluten flour 100g, water 160g, salad oil 70g (or butter 80g), sugar 1 tsp, salt 1/2 tsp, and about 3 eggs.
Baking: in the middle layer of the oven, bake at 2 10℃ 10- 15 minutes. After puffs are expanded and shaped, the temperature is reduced to 180℃ and baked for 20-30 minutes until the surface of puffs is brown.
Production process:
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.
7. The most convenient way to form puffs is to directly dig out the puffs dough with a small spoon and put it on a baking tray (the baking tray is 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.
At first, it was baked at a high temperature of 2 10 degrees, which made the steam inside the puffs explode quickly and the puffs dough expanded. After swelling and setting, dry the puffs with 180 degrees, so that the puffs will not collapse after baking. Bake until the surface is brown, then take it out. You must not open the oven during baking, because if the temperature drops suddenly, the puffs will collapse.