Pastry puffs

Overview

I have baked puffs twice before, but they always seemed troublesome and difficult to master. Today I made puffs again, and suddenly I felt that it was actually quite simple. And as long as you master the key points, you will definitely not fail. As the saying goes, practice makes perfect. If you do it twice more, it will become very simple. My family doesn’t like butter very much, so I made puff pastry today. Although the calories are relatively high, it’s a luxury once in a while. Because of the crispy and sweet texture of puff pastry, it’s delicious even without any fillings. The hollow puff pastry makes you want to eat more of them accidentally. I made some puffs filled with cream for my baby, but I like to add yogurt and squeeze a little chocolate sauce on the surface. It not only looks classy, but also has a sweet taste, and it doesn’t taste greasy at all. Yogurt is a beauty and weight loss food, and eating it with high calories is at least psychologically comforting and relatively healthier.

Tags

• baking
• dessert
• children
• bread
• paita
• afternoon tea
• butter
• low gluten flour
• whole egg liquid
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare raw materials.

   

2. 2 Add 40 grams of butter and 20 grams of powdered sugar together.

   

3. 3 Sift in 50 grams of low-gluten flour.

   

4. 4 Knead the butter into granules, then use a spatula to mix and knead into a dough.

   

5. 5 Roll into a cylinder, wrap in plastic wrap, and place in the freezer of the refrigerator for 15-20 minutes.

   

6. 6 Pour the milk into the pot, add 50 grams of butter and 1 gram of salt.

   

7. 7 Heat over low heat until boiling and then turn off the heat.

   

8. 8 Sift in 75 grams of low-gluten flour.

   

9. 9 While heating over low heat, stir in the added flour until the flour is fully cooked.

   

10. 10 Add the whole egg liquid in portions, adding a little at a time and mix thoroughly before adding again and mixing again.

    

11. 11 After mixing, roll up the puff batter with a spatula until you can pull out an inverted triangle about 4 cm high that is not easy to fall off. At this time, the degree of dryness and wetness of the batter is appropriate. The amount of whole egg liquid should be added according to the actual situation.

    

12. 12 Take the pastry ingredients out of the refrigerator and cut into thin slices.

    

13. 13 Put the puff pastry into a piping bag. Because I need to cover it with puff pastry, I used a round nozzle.

    

14. 14 Spread evenly onto a baking sheet lined with greaseproof paper.

    

15. 15 Cover each with a piece of puff pastry.

    

16. 16 Place in the upper rack of the preheated oven, heat up and down, 210 degrees.

    

17. 17 Bake for about 15-20 minutes. When you see that the puffs have expanded enough, change the heat to upper and lower after setting, 180 degrees, and bake for 15-20 minutes until the surface turns brown.

    

18. 18 After the puffs are baked, add cream or yogurt according to your preference, or you can eat them directly.