Puffs
Overview
Every time I see puffs on the street, I can't help but buy some. I can't get enough of them every time. I have become fond of baking in the past few days, and of course I can’t miss my favorite puffs. I have made a lot of them, and now I can finally enjoy them
Tags
Ingredients
Steps
-
All ingredients
-
Put water, oil, sugar and salt into a pot, heat over medium heat and stir slightly to distribute the fat evenly
-
When it boils, add the flour and stir quickly to completely combine the noodles and water. Stir until the non-stick pan is completely combined, then remove from the heat
-
When the batter has cooled down and is not hot, add the egg liquid in batches and stir evenly (do not add all the egg liquid at once, add it in batches, and increase or decrease the amount of egg liquid appropriately according to the condition of the batter). The batter after adding the egg liquid will be smoother
-
Stir until the batter forms an inverted triangle shape without slipping. There is no need to continue adding egg liquid
-
Shaping: Put the batter into a piping bag, use a chrysanthemum-shaped nozzle to squeeze it onto the baking sheet, leaving a gap between each one to avoid sticking after expansion
-
Place the baking sheet into the preheated oven, middle layer, with upper and lower heat, and bake at 210 degrees for 10-15 minutes. After the puffs have expanded, lower the temperature to 180 degrees and bake for 20 minutes before coloring. Remember to bake them in place, otherwise they will collapse (do not open the oven door in the middle)
-
Take an appropriate amount of the custard sauce you made (the making process has been posted before)
-
Use chopsticks to make a hole in the bottom of the puff, insert it with a small round hole decorating tip, squeeze the custard filling inside and it’s ready. It’s a big plate full
