Puff is a Western-style dessert originating from Italy. It is filled with cream, chocolate and even ice cream in a fluffy and porous cream dough. Take a bite and feel the fillings blooming in your mouth. It is so delicious! There are many tutorials on how to make puffs. Today we are going to do something different. DIY a puff with strawberry added. The cute and refreshing appearance will whet your appetite!
Puff making materials:
50g butter, 100ML milk, 60g cake flour, 2 eggs (about 100g), a pinch of salt, appropriate amount of light cream (appropriate amount of sugar, add 10% of the amount of light cream), appropriate amount of strawberries.
How to make puffs:
1. Prepare materials.
2. Pour milk, softened butter and salt into a small pot.
3. Put a small pot on the fire and cook until the butter melts and the milk boils. Turn off the heat and immediately pour in the sifted low-gluten flour.
4. While the milk is boiling, stir quickly to form a batter.
5. Beat the eggs into egg liquid.
6. Keep the batter warm but not hot, pour in the beaten egg liquid in 3 batches, and mix thoroughly.
7. The mixed batter is fine and textured.
8. Put the batter into a piping bag, and decorate the mouth as you like.
9. Place oilcloth on the baking pan and squeeze out puff batter about 3 cm in diameter, similar to squeezing out cookies. Place in the preheated oven and bake at 200° on the middle rack for about 30 minutes until the surface is golden brown and the puffs will slowly expand.
10. Add sugar to the light cream (if it is vegetable cream, no sugar is needed), and whip until it has texture.
11. Cut the baked puffs across the middle without cutting.
12. Pour whipped cream into the puffs and add chopped strawberries.
Tips for making puffs:
1. When sifting in the flour, be sure to stir it quickly while the milk is boiling. The first time I sifted in the flour when the milk was warm, it failed.
2. Add eggs in batches to allow better integration of egg liquid and batter.
3. The puff paste that has just been squeezed onto the baking pan is very soft and will slowly expand during the baking process. If the temperature is too low, 190-200°, it will not be conducive to the expansion of the puffs.
4. 10% sugar needs to be added to the whipped cream. If it is vegetable cream, no sugar is needed.
