How to make chocolate crispy puffs

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  1. Mix the sugar, low-gluten powder and cocoa powder in the ingredients evenly, pour them on a chopping board, and put Put the butter on top and rub it evenly with your palms.Try to work as quickly as possible, don't let the warmth of your hands melt the butter, and push your hands downward and forward.

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  2. After kneading the ingredients into a dough, seal it with plastic wrap and put it in Refrigerate for 20 minutes.

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  3. Then use a rolling pin to flatten the dough to a thickness of about one yuan coin.Then set aside.

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  4.Weigh all the raw materials used in the auxiliary materials and set aside.Milk, Put the sugar, salt, and butter together.Put the low-gluten flour and cocoa powder together, stir in the eggs and set aside.

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  5. Heat the milk and butter to a boil.

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  6.Add the prepared flour and cocoa powder and stir quickly.Continue to heat for about 40 seconds.If there is a thin film on the pot, remove from the heat.Put the ingredients in another container.

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  7. Add the egg liquid in 5 times, adding 1/5 for the first time.Stir evenly and add in three additions.Stir well each time.

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  8. One of the last 1/5, observe the batter status and use a spatula to pick up the batter , if the batter drips naturally within 5 seconds, it means the batter is ready, and there is no need to add the remaining eggs.If there is no dripping, the batter is too dry, continue to add egg liquid

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  9. Fill the batter with Put it into a piping bag and squeeze 8 evenly sized pieces.Use a mold to make 8 symmetrical circles from the dough you just rolled out, and place them on top of the puffs.

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  10.180 degrees, 36-40 minutes, do not open the oven when baking , remember.

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  11.After taking it out of the oven, let it cool down naturally, then add the fillings.In the summer, it can be frozen in the refrigerator and tastes great.