Blueberry Jam Puffs

Overview

Is the puff pastry sweet or salty, flavored or tasteless? When I made puffs last time, some people thought that the puff skin had a distinct salty taste. This immediately caught people's attention. I haven’t eaten puffs for many years, and I have no memory of the taste of puff skins. After digging out some puff recipes, I became even more confused. Junzhi's recipe has sugar and salt, and tastes obviously salty when eaten; some recipes are full of salt, so this one can only have a salty taste; others have no sugar or salt, and of course have no taste. What did the puffs taste like back then? There were two puffs sold on the street. Although they were not as delicious as ours, they were obviously tasteless. The taste problem was solved, but a few recipes led to another problem. What kind of powder is used for puff pastry? High-gluten flour or low-gluten flour? Junzhi's recipe uses low-gluten flour, but Changdi's book uses high-gluten flour. Is there any difference between high and low flour skin? This time, I’ll try making puffs with high flour. Omit the salt from the recipe. I always feel that if I make a hole in my butt, there will always be some traces of stuffing on the plate after I take it away. Moreover, all the time, the puffs sold on the street have their openings on the side. So, let’s continue squeezing the stuffing from the top.

Tags

• baking
• children
• old man
• afternoon tea
• fast food
• blueberry jam
• corn oil
• high gluten flour
• whole eggs
• powdered sugar
• water

Ingredients

Steps

1. 1 Ingredients for puff skin

   

2. 2 Pour water and oil into the pot

   

3. 3 Bring to a boil over medium heat

   

4. 4 While stirring, pour in all the flour

   

5. 5 Continue to heat and stir until the batter does not stick to the pan. Remove from heat and continue stirring until it is not hot

   

6. 6 Add the egg liquid gradually and stir

   

7. 7 Stir until the batter forms an inverted triangle

   

8. 8 Put it into a piping bag with a pointed tip

   

9. 9 Extrude the pattern into the baking pan and spray a little water

   

10. 10 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 30 minutes

    

11. 11 The puffs are swollen and golden brown. Take them out of the oven and let them cool

    

12. 12 Put the jam into a piping bag with a round mouth

    

13. 13 Poke a small hole in the crack of the puff

    

14. 14 Insert the flower nozzle and squeeze in the jam

    

15. 15 Pull out the flower mouth

    

16. 16 Arrange on a plate and decorate with a little powdered sugar.