The original little puffs, children clamor for them every day, how to make them taste better? Without yeast and baking powder, how can food quickly expand and hollow? In fact, food is a magical thing. Many good friends will learn and train to make all kinds of western cakes, birthday cakes and biscuits after turning on the electric oven. Compared with these, puffs are actually made of simple materials to make Aauto video faster. But many people are afraid to try, in other words, they are constantly unsuccessful, and the baked puffs are not easy, empty and big.

Our family often bakes authentic little puffs for children, that is, the kind without stuffing. As a snack, it is not easy to be sweet, and it is low in calories and easy to digest.

Today, I will share with you some tips on making puffs. As long as you pay attention to the following points, you can also make each hollow puff. If you follow this secret recipe and process, you can succeed once. Food: 50 grams of unsalted butter, 70 grams of low-gluten flour, about 50 grams of 3.5 eggs each, water 140 grams, 5 grams of sugar, and salt 1 gram.

Step 1: Put water, unsalted butter, sugar and salt into a pot, boil them together until they are completely burned, and then quickly leave the fire. Salt-free butter can be cut into small pieces, so that heating is more symmetrical, boiling is rapid, water evaporation is less and less, and gram weight is more accurate. The amount of white sugar here is very small, so it can't be sweet. It plays a role in coloring when baking. The function of salt is to improve the gluten of some wheat flour, and at the same time, it has the function of modulation.

Step 2: Sieve the low-gluten flour in advance to ensure that it will not solidify quickly in the middle, and quickly add it into the liquid state and stir evenly. Mixing without fire can make mixing more convenient, and fine raw flour needs to be solved one by one to ensure that there is no water starch.

Step 3: set the fire again, heat it with low fire and stir it constantly to prevent it from sticking to the pot. The function of this step is to further completely melt the wheat flour. Only by melting in time, puffs will cause a lot of gas in the middle when they are hot, and it is not easy to use them up early, so that puffs can expand. After stirring for about one minute, observe that the batter becomes slightly transparent and you can leave the fire. Transfer to a bowl, spread out and cool.

Step 4: Sprinkle the eggs and add them to the air-cooled batter in batches. Eggs vary in size, and the water will evaporate when they are stirred before, so eggs can't be measured by quantity. Sprinkle two eggs first, add them to the batter in batches, stir evenly every time, and add them according to the situation.

My egg pieces are small, and the batter was dry before, so I added more egg liquid. After each digestion and absorption, add the egg liquid bit by bit until the scraper can pull out the inverted triangle shape.

Step 5: Put the batter into the gelatinization nozzle, squeeze out a circle slightly larger than Baota sugar with a new nozzle of any shape, and lift the diagonal area vertically. Puffpeng is about three times as big as it is now, so you can predict the size you want. I'm making snacks for my children, prepared in advance to the size of chestnut kernels.

Step 6 preheat the electric oven in advance, bake at 200 degrees 15 minutes, 180 for another 10 minutes, without turning on the electric oven halfway. The duration used here is my standard value. Baking at 200 degrees is the temperature at which puffs grow. You can observe the end point of puffs rising again, and it is not easy to continue to grow.

Then the temperature can be lowered. 180 baking is the whole process of making puffs brittle and colored, and the duration can be selected according to the degree of coloring. Baked puffs can be eaten hot or cold. I cooked like chestnuts this time, and it was super delicious with toffee Fuqing chestnut sauce.