Puffs, which seem to have only been done twice for a limited time, should have been a version of Junzhi, very successful, but never done again. Trouble, and not too much love. Seeing the recommended preparation method of Easy Small Baked Puffs Ready Mix Powder, it is not necessary to cook the batter, only need to operate at room temperature, you can directly bake. A little stunned, so simple? Couldn't believe my eyes and ran to ask customer service. Sure enough, there is no need to cook the batter. That would be a no-brainer. When you have time, you can see the needle in the seam and follow the script. A tip in the lower right corner says that this packet of powder can make about 33 puffs, which is too much. 1/4 at a time, just make seven or eight. Operate strictly according to the instructions, fast and slow and then fast, and sure enough, the smooth and delicate batter that can hang the pennant upside down, that look, looks like the cooked batter. Squeeze a small lump on the baking sheet, thinking that there are only eight, but I did not think that I actually squeezed out a dozen or so, and the size was not small. Beyond expectations, it was only up to him to go more. Bake at 160 degrees according to the prompts, but suddenly remember that the puffs used to be not this temperature. Casually turned over a few puffs squares, and saw that the baking temperature was 180, 190 and the like. Watching the puffs in the oven seem to not see the swelling, I suddenly became suspicious. After a few minutes, looking at the still flat puffs, I finally couldn't hold my breath and adjusted the temperature to 180. After a few more minutes, I saw that the puffs began to expand upwards, and suddenly felt that I was wrong, and turned the temperature back to 160. Maybe it was really wrong, the puffs kept slowly inflating. It was astoundingly swollen and filled a baking sheet to the brim, which was too unexpected. This swelling effect is not generally good, those holes are stuffed with cream, it looks bulging, the taste is very good, but this head is inevitably bigger...
By 食a色
<h2>Royalties</h2>
【Puff skin】
Choux mix powder 50 g
Water 50 g
Eggs 75 g
Butter 35 g
【Cream filling】
Light cream 200 g
Vanilla sugar 20 g
<h2>Practice steps</h2>
1, puff skin: easy small roast puffs ready mixed powder 50 grams, water 50 grams, eggs 75 grams, butter 35 grams Cream filling: light cream 200 grams, vanilla sugar 20 grams
2. Melt the butter insulation, add water and stir well.
3: Pour in the ready-mixed powder and mix well.
4: Beat quickly with an egg whisk for 2 minutes.
5, add the egg mixture in parts, beat slowly,
6: Become a homogeneous batter and whisk quickly for 5 minutes.
7, into a smooth and delicate, can flow down the batter.
8, into the mounting bag,
9: Squeeze the pattern out of the baking sheet.
10: Place in the oven, medium, heat up and down at 160 degrees, bake for about 25 minutes.
11, puffs bulging, golden color, baked.
12: Light cream with sugar and whisk to maintain the pattern.
13: Use a round mouth to squeeze the cream into the puffs.
<h2>Tips</h2>
Making puffs with mixed powder is simpler and hassle-free. There is no vanilla sugar, you can use white sugar + vanilla powder/fine, or just white sugar. Do not open the oven door in the baking pan, otherwise it is easy to collapse.
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