A delicious bite - mini blueberry puffs

Overview

In fact, I have done this thing countless times, with one failure, and then my two failure records last night... I finally feel more relaxed this morning, and I continue to worry about last night's puffs... Watching the puffs in the oven get bigger one by one, it really feels like the clouds are about to see the sun, maybe the success after trying consecutive failures is the joy. Last word: I suggest you turn on the computer sound when reading the log of a certain insect in the future. The music recommended by a certain insect is very good~ Now let's summarize those three mistakes The first time, I opened the door of the box in the middle of baking, and the temperature in the oven suddenly dropped, so the puffs that had expanded softened instantly and became puff pastry... The second time, I used a very small amount of the recipe, accidentally added too many eggs, and it became very thin. The third time, when I baked the dough shell on low heat, the amount of dough was very small and the water content increased. Even if I deliberately reduced the amount of eggs, the cake was still... Okay, let's get to the point of today's success.

Tags

• baking
• snacks
• ice products
• children
• bread
• afternoon tea
• blueberry jam
• butter
• cake flour
• cream
• egg
• high powder
• sugar
• salt
• water

Ingredients

Steps

1. 1 Mix high flour and low flour, sift and set aside. Use a container that can be heated

   

2. 2 Mix butter, water, sugar and salt and set aside

   

3. 3 Heat the water and oil mixture until it boils

   

4. 4 Pour hot water into the flour immediately, stirring while pouring

   

5. 5 Mix the powder evenly into a ball and heat it over low heat, stirring while heating

   

6. 6 Heat until a layer of flour shell appears on the bottom of the basin, then stop, as shown in the red circle in the picture, it must be covered with the entire bottom of the basin, then turn off the heat and cool down slightly

   

7. 7 Beat 3~4 eggs and set aside (three or four are fine, I used three and a quarter)

   

8. 8 When the dough cools down to about 60 degrees, add the egg liquid in small amounts and mix well

   

9. 9 Until the batter drips into a triangle

   

10. 10 Put the batter into a piping bag and squeeze it into balls about the size of 5 cents each. Preheat at 220 degrees for 10 to 15 minutes. When the puffs stop getting bigger, turn to 180 degrees for 15 to 20 minutes. Pay attention to the coloring, the time is uncertain

    

11. 11 Add appropriate amount of sugar and blueberry jam to the cream and put it into a piping bag (preferably with a round mouth)

    

12. 12 If you want to squeeze the cream into the inside, use chopsticks to poke a hole from the bottom, or you can mount it on the head