Original puff
This is my first time to make puffs. I eat them directly after baking. Because many things have not been prepared for baking just now, the materials are also roughly measured by referring to the measuring cup and spoon brought by the baker. So I do it at will. Of course, you can choose your own filling. You can fill whatever you like. This is also very casual. In fact, I seldom eat puffs. I have always felt that they are too sweet and greasy. It's just that making puffs usually requires butter and light cream, which are not available at home and are not easy to buy. So I used tea oil to make it.I never thought that one day I would be able to make puffs myself. The first time I made them, it felt good and delicious. The key is that the inside is really empty. It's amazing. Because there is no light cream, it is good to make it plain and eat it without adding anything.1 the egg liquid should be added several times. Each time, it should be stirred evenly before adding the next time. As long as the batter can form an inverted triangle, it is not necessary to use up all the egg liquid.2 the oven door must not be opened during the production process, otherwise the sudden drop in temperature will quickly collapse the puffs that have already been soaked.3 do not open the oven immediately after baking, but wait until the temperature drops down before taking out the puffs, otherwise they will collapse.
Step 1 . Prepare required materials
Step 2 . Put water, tea oil, salt and sugar into a milk pot
Step 3 . Turn off the fire immediately after heating to boiling
Step 4 . Pour the flour into the pot and stir it quickly. Continue to turn on the low fire and keep stirring until a film appears at the bottom of the pot. Turn off the fire
Step 5 . Beat two eggs into liquid
Step 6 . When the batter is not hot, add the egg liquid into the batter in four times. Stir it evenly each time and add another time
Step 7 . The mixed batter can be picked up in an inverted triangle shape
Step 8 . There is no decoration bag, so I put the batter into the fresh-keeping bag and cut a small mouth
Step 9 . There was no oil paper, so I just brushed a layer of oil on the baking tray
Step 10 . Squeeze the batter into the baking pan, leaving a proper space in the middle. The size should be as consistent as possible. I'm so crowded
Step 11 . Put in the preheated oven, bake for 10 minutes at 200 ° C in the upper and lower fire, and continue to bake for 20 minutes at 180 ° C
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