How to make crispy puffs

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  1. Soften the butter for the crispy ingredients, add powdered sugar and stir until smooth, then add sifted low-gluten flour and stir into a dough.Put the cylindrical shape in the refrigerator until hard and easy to slice (you don’t need to freeze it for too long or it will be easily chopped)

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  2.Prepare puff materials

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  3.Combine the butter, water, salt and sugar over medium heat Heat and stir slightly until it boils, then turn down the heat and pour in the sifted low-gluten flour all at once.Stir quickly with 4 chopsticks until the flour and water are completely mixed until the pan is non-stick.Turn off the heat.At this time, the flour has been completely scalded.When cooked, use chopsticks to stir up the batter to let the heat dissipate

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  4. until it cools to the point where it is no longer hot to the touch.Add the eggs in batches and stir each time until completely absorbed.Then add the next time.The mixed batter should be as shown in the picture (use chopsticks to pick up the batter.The batter will be in the shape of an inverted triangle.The degree of batter from the tip to the bottom is about 4cm and will not (sliding off) Because eggs are of different sizes, you need to pay attention and observe that it is not necessary to add all the eggs in the recipe.However, if the batter is too thick, you can increase the amount of eggs

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  5. Put the mixed batter into a piping bag

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  6.Extrude evenly sized batter on the baking sheet as much as possible

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  7. Take out the crispy puffs and slice them as thinly as possible

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  8.Dab the batter on each puff Lightly cover with a piece of puff pastry

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  9.Put it into the oven preheated to 210 degrees.Bake for 15 minutes to set the shape, then turn to 180 degrees and bake for about 20-30 minutes (the time depends on the individual oven temperature, my oven temperature is on the low side)

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  10.Out of the oven

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  11. Cooling Then you can squeeze the stuffing you like into the inside.The internal space is quite large, so you can eat it.