Round, hollow crispy dough [original puffs]

Overview

Puff, Mark played three times! The first time I didn’t have enough time, and soon after I turned off the flame, I turned around and collapsed =. =The second time, I didn’t do a good job of smoothing it out, the whole puff exploded loudly, and the surface was still a little burnt=. =The third time, this time I finally feel a sense of accomplishment n.n, this is the most original puff. . .

Tags

• baking
• children
• bread
• afternoon tea
• cake flour
• egg
• sugar
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Mix vegetable oil, water, sugar and salt, heat until boiling and then remove from heat.

   

2. 2 After removing from the fire, pour in the sifted low-gluten flour all at once and mix quickly with a wooden stick. At this time, you can see a thin film on the bottom of the pot.

   

3. 3 Spread the dough out and let it cool to a temperature that is not hot to the touch.

   

4. 4 Add the egg liquid gradually and mix well until the egg liquid is completely absorbed into the batter.

   

5. 5 The mixed batter looks very fine. When you pick up the spatula, the batter can drip in a triangular shape.

   

6. 6 Without a piping tip, scoop out the puff dough directly with a small spoon and place it on the baking sheet (line the baking sheet with tin foil). Keep a certain distance between each dough to prevent the dough from touching each other after expansion.

   

7. 7 Preheat the oven in advance and use a little water or remaining egg liquid to smooth out the unevenness of the puff dough.

   

8. 8 Place the baking sheet into a preheated oven at 210 degrees. Bake for 10-15 minutes. [The puff expands].

   

9. 9 When the puffs have puffed up, lower the temperature to 180 degrees and continue baking for 20-30 minutes, until the surface is brown and ready to be baked.