Yogurt Puffs

Overview

Before baking, I bought bread, cakes and puffs, especially my son who likes to eat cream puffs. At that time, I really didn’t know that the cream in the puffs was non-dairy cream. It was only in the second half of last year that I fully understood the dangers of non-dairy cream. From then on, I stopped letting my son buy puffs from outside, so he asked me to make them for him. I am the kind of person who does it when I say it. Search the website When I came across Junzhi's recipe, I boldly tried baking puffs for the first time and made them step by step. Unexpectedly, the final product was very good. From then on, I baked them for my son when he wanted to eat puffs. He likes cream and I like to put yogurt. This time, the puffs are filled with homemade old yogurt and drizzled with chocolate sauce on the surface. It doesn't feel greasy in the mouth at all, and I feel very good about myself!

Tags

• baking
• chocolate spread
• corn oil
• egg
• low gluten flour
• sugar
• yogurt
• salt
• water

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Put sugar, salt, corn oil, and water into a milk pot.

   

3. 3 Stir well and bring to a boil over low heat.

   

4. 4 After turning off the heat, quickly add the flour and stir quickly with a silicone spatula to scald the flour. Turn on low heat and continue to stir and scald the dough until a thin film forms on the bottom of the pot, then turn off the heat. (Low-gluten flour has a high starch content, absorbs a large amount of water after gelatinization, and has a stronger expansion power).

   

5. 5 Remove the milk pot from the stove, use a silicone spatula to spread the dough evenly and heat it to a temperature that is not hot, about 65 degrees.

   

6. 6 Beat the eggs and add the egg liquid in batches. At this time, use two pairs of chopsticks to beat. Beat each time until the egg liquid is absorbed by the batter, then add the next time.

   

7. 7 After adding the eggs, the batter will become smoother and smoother. It is not necessary to add all the eggs in the recipe until the batter forms an inverted triangle shape when picked up with chopsticks and the batter does not slide down. (The eggs are left in the small bowl in the picture).

   

8. 8 Preheat the oven to 210 degrees for 10 minutes. Put the octagonal chrysanthemum mouth in the piping bag, then put the batter into the piping bag. Line the baking sheet with oiled paper and squeeze out puff pastries one by one. There should be a gap between each pastry. The puffs will expand and become larger during baking to avoid sticking.

   

9. 9 Place the baking sheet into the preheated baking pan at 210 degrees for about 15 minutes. After the puffs have expanded, adjust the temperature to 180 degrees and bake for about 25 minutes, until the surface of the puffs turns yellowish brown and they are baked (the puffs must be baked in place, otherwise they will collapse as soon as they come out of the oven. Remember not to open the oven door during the baking process).

   

10. 10 After the puffs are taken out and completely cooled, use a knife to cut the puffs horizontally, fill them with homemade thick yogurt, pour chocolate sauce on top, and enjoy slowly (the filling inside can be filled according to your preference, cream or custard filling is fine, the yogurt must be very thick, commercially available yogurt that is too thin is not suitable for filling).

    

11. 11 Finished product pictures

    

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