Delicious condensed milk filled eclairs

Overview

Legend has it that cream and cake got married, and cream cake was born. Bread fell out of love from then on, and it hid its love for cream deeply in its heart, so puffs were born. The finger-shaped eclairs are convenient and slender. You only need to hold one end of the eclairs and put them into your mouth one by one, and you can enjoy the wonderful taste of eclairs. You no longer have to worry about the embarrassment of eating traditional eclairs with a mouth full of cream. Love Puff not only loves his cute and chubby appearance, but also loves his taste. This puff is filled with condensed milk, which is sweet and smooth. Of course, if you like cream, you can add cream. The mastery is the same as that of ordinary puffs, but when baking, it must be baked for a longer time so that the surface color is darker, otherwise the plump puffs will deflate after cooling out of the oven.

Tags

• baking
• children
• afternoon tea
• butter
• condensed milk
• egg liquid
• low gluten flour
• rum
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Ingredients for instant puff: Water: 80g milk: 100g butter: 75g salt: 4g sugar: 4g low-gluten flour: 100g eggs: 3 (146g egg liquid) Condensed milk filling materials: (the filling can be made into about 8 pieces, double as needed) Butter: 60g condensed milk: 30g fine sugar: 5g rum: 5g liquid, beat well and set aside, sift the low-gluten flour and set aside. (Some friends reported that the puff batter was too thin and the puffs were not shaped. Nowadays, the size of eggs is very different, so the weight of the egg liquid should be used as the standard. The egg liquid is 146 grams, and 3 eggs are about 55-60 grams)

   

2. 2 Add milk, water and butter and cook over low heat until small bubbles appear. Turn off the heat when white bubbles appear as shown in the picture.

   

3. 3 Add sifted low-gluten flour and mix well until there are no lumps. Because it is thicker, it will take some time to mix

   

4. 4 Add the egg liquid in batches. After each addition, mix the batter well until the egg liquid is absorbed before adding it again. When mixing, the batter will easily get into the egg beater, just tap it out gently and continue mixing.

   

5. 5 The gloss and consistency of the prepared puff batter are as shown in the picture, and it will fall slowly when scooped up.

   

6. 6 Install the piping tip on a piping bag and put the puff batter into the piping bag. (The flower mouth I use is as shown in the picture)

   

7. 7 Pipe out a long strip on a baking sheet lined with baking cloth. Use chopsticks dipped in a little water to press the pointed end.

   

8. 8 Put it into the middle rack of the preheated oven and bake at 190 degrees for 22 minutes. Take it out and let it cool for later use (the oven must be preheated in advance. When the temperature of the preheated oven rises, the heating tube will turn black. The temperature of each oven will be different. Be sure to bake until the surface is deep, otherwise it will not hold up after cooling.)

   

9. 9 Next, start making the condensed milk filling. Let the butter soften at room temperature in advance. Use an electric whisk to soften the softened butter. (Before making puffs, you can cut and soften the butter. The softened butter can be inserted by pressing it lightly with your fingers)

   

10. 10 Then add condensed milk and beat evenly.

    

11. 11 Add sugar and rum and beat until smooth.

    

12. 12 Put the prepared condensed milk filling into a piping bag equipped with a piping tip. (You can just pretend to be fancy according to your own preference)

    

13. 13 After cooling, cut the top of the puffs with a knife and cut them in half.

    

14. 14 Then squeeze the condensed milk filling on the bottom layer. You can squeeze the pattern according to your preference.

    

15. 15 Then cover the top layer and press lightly to cover it firmly.