Choux is a favorite dessert of many people, its round appearance, bite a mouthful of burst pulp, golden dough wrapped in cream or ice cream, people can't help but want to eat another one. Choux is the basis of dessert making, just like chiffon cake, although the foundation, but it is not easy to succeed, making choux and chiffon cake is the basic skill of a qualified pastry chef. Although the production of puffs often fails, the production process is actually very simple and can be completed at home.
The ingredients of choux are common in our lives, there is flour, milk, eggs, sugar, salt and cream, the process is not cumbersome, it does not need to beat eggs like a cake, nor does it need to ferment the dough like bread. Making puffs only needs to master the state of the batter and the baking time, you can bake the perfect hollow, and the oven does not retract, does not collapse and does not crack, is perfect. The process is simple, but it requires enough care and patience to operate strictly according to the steps, and it will be successful.
<h1 class="pgc-h-arrow-right" data-track="3" > how to make cream puffs</h1>
【Preparation Ingredients】55 grams of low gluten flour, 90 grams of milk, 1 gram of salt, 5 grams of sugar, 40 grams of butter, 2 eggs
【Preparation method】 The first step: put the milk, salt, sugar and butter into the milk pot, heat it on low heat until the butter melts, and then heat until the milk boils slightly, pay attention to the milk pot is best made of stainless steel, convenient to observe the state later.
Step 2: Sift the low gluten flour in advance, then add it to the milk pot at one time, then quickly stir until there is no dry powder and no particles, pay attention to turn off the heat in advance when pouring the flour, so that the flour is kept away from the open flame.
Step 3: Then heat the dough in the milk pot until the bottom of the milk pot forms a white film, note that only the stainless steel pot bottom can appear white film, non-stick pan can not be observed, heat for about 1 minute, this step is to completely blanch the batter. Only the hot batter can quickly expand and form hollows while baking.
Step 4: Put the heated batter aside and let it dry until it is not hot, then add the egg liquid in a small amount of times, and stir the egg liquid every time until the egg liquid is completely absorbed by the batter, and then add it again. I used 2 eggs of about 55 grams, just added all of them, because there are differences in egg size and difference in the water absorption ability of flour, so this step is important to observe the state. Egg liquid is added until the batter is lifted, showing a smooth inverted triangle on it, pay attention to the batter is too thin to expand, too dry to crack easily.
Step 5: Put the batter into the framed flower bag, and the front of the framed flower bag is filled with a medium and large mounting mouth, and the flower type is arbitrary.
Step 6: Pad the oil paper at the bottom of the baking sheet, and then squeeze out the pattern on it, pay attention to squeezing vertically downwards, leave a height of about 1 cm between the spout and the baking pan, the extruded pattern should have a thickness, do not squeeze into a flat, leave enough space between each flower to prevent the puffs from expanding and sticking together.
Step 7: Preheat the oven at 200°C in advance and place the baking tray in the lower middle layer.
Step 8: Bake at 200 ° C for 15 minutes, then turn up and down to 160 ° C and bake for another 10 minutes, pay attention to the surface of the choux in the last 5 minutes, if the color is very heavy, you can quickly open the oven door and cover it with a piece of tin foil. The baking time of chouxes with a diameter of 3 cm is not less than 25 minutes, if the size of the squeezed choux is too large, the baking time of the back 160 ° C needs to be extended.
Step 9: 200 grams of chilled light cream plus 20 grams of white sugar and beat with an electric whisk until the lines are clear and there is no fluidity. If you prefer matcha or chocolate flavors, you can add an appropriate amount of matcha powder or cocoa powder before serving.
Step 10: After the puffs are baked, set aside to cool completely.
Step 11: Then squeeze in the cream from the bottom, taking care to use a special puff cream spout.
After the puffs are ready, it will taste better to put them in the refrigerator and refrigerate them before eating them.
【Tips】 1, when the flour is added to the boiling milk, you must turn off the heat or keep the milk pot away from the open flame and then add, after adding, remember to put the batter on the fire and continue to heat for about 1 minute, while heating while stirring, let the batter heat evenly.
2, before adding egg liquid, the batter must be cooled until it is not hot, otherwise the eggs will be blanched.
3, when adding egg liquid, you must observe the batter state while adding, a small amount of multiple times to add, too dry will crack, too thin to expand.
4, the size of the squeezed flowers should be uniform, leave a gap between each other, do not squeeze too much, about 2 cm can be, squeezed too big is not easy to expand.
5, the temperature and time of baking choux is crucial, the first 15 minutes with 200 ° C baking is to allow the batter to expand rapidly at high temperature, and then turn to 160 ° C baking is to bake all the moisture inside the choux, so that the choux will not shrink back, baking time is not less than 25 minutes.
6, in the process of baking, especially in the final stage, pay attention to the observation of coloring, coloring is too important to cover tin foil to prevent baking paste.
7: Let the puffs cool thoroughly before squeezing in the cream, otherwise the cream will melt by heat.