The recipe process of the puff is made.
Text|Du Dechun.
First, the process flow.
Ornament. Water, sifted flour, egg mixture
Butter bring to a boil and blanch well, stir well to form a paste.
Salt. Stand-a-roast-form.
Second, the operation process.
1.Prepare the puff batter.
1) Put water, oil, salt and other ingredients into a thick-bottomed pot and bring to a boil. When the butter is completely melted, pour in the sifted flour and stir quickly with a wooden spoon until the dough is cooked and blanched through.
2) Stir the batter: Add the egg mixture to the blanched dough in stages, and the egg night should be mixed with the batter each time, and then add new egg mixture. When the amount of egg wash is close to the desired amount, pay attention to the consistency and decide whether you need to add more egg wash according to the specific situation.
The way to test whether the consistency of the egg batter is suitable is to pick up the batter with a wooden spoon, the batter should flow slowly, if it flows too fast, it means that the paste is thin, if it flows too slowly, the amount of eggs is not enough, and the dough should become a pale yellow puff paste.
2.Molding of the puffer.
1) Prepare a clean baking sheet and brush it with a thin layer of oil.
2) Put the prepared puff paste into a cloth bag with a flat-mouth spout, and use a patterned mouth to increase the color variety.
3) Squeeze the puff batter onto a baking sheet in the desired shape and size. Generally, there are round, long and oval shapes, and the surface should be brushed with a layer of egg wash before entering the oven.
3.The ripening of puffs There are generally two ways to ripen puffs, one is roasted and the other is fried and matured.
1) Bake the mature puff batter immediately after the batter is formed, put it into the oven at about 220C and bake it together, when the puff is swollen, the temperature of the oven should be lowered to about 200 and continued, until the outside is golden brown and the inside is ripe, and then cooled after baking for later use. (2) When frying and mature, take an appropriate amount of puff paste, use a spoon to make it into a round ball, and put it in.
In a hot oil pan, fry slowly, fry until golden brown, drain the oil, garnish with sugar, and sprinkle a little almond slices on top. Mix with the jam and sprinkle a little powdered sugar on the surface. If it is allowed to cool and eat, chocolate can be used.
4.The filling and decoration of the puff puff is generally filled with a filling after it has been baked or fried and matured. The raw materials of the filling are generally mayonnaise and whipped cream, and coffee essence, chocolate and flavored wine can be added to the filling according to the needs of different tastes, so that the puffer products have a variety of flavor changes. Here's how:
1) Pierce a round hole in the bottom of the round puff and squeeze the filling through the hole. (2) Cut the side of the puff and squeeze it into the filling.
3) The surface of the puff with filling can be decorated with powdered sugar, or decorated with granulated sugar and chocolate, and if you use granulated sugar, you can also add an appropriate amount of pigment to make pink, coffee, etc.
3. Precautions.
1.The flour should be sifted to avoid gnocchi.
2.The dough should be blanched and blanched thoroughly, and the bottom should not be mushy.
3.After each addition of eggs, the batter must be stirred evenly to avoid sand affecting the amount.
4.The consistency of the batter should be appropriate, otherwise it will affect the starting degree and appearance of the product.
5.The baking tray should be properly brushed with oil, too much squeezing is difficult, too little product will stick to the plate after maturity, affecting the integrity of the product.
6.Leave a certain distance between the puffers in the baking tray to prevent them from sticking to one after baking.
7.The action should be light when brushing the egg wash to avoid damaging the appearance of the product.
8.Do not turn on the oven in the middle of the baking process or take it out of the oven too early to avoid the product collapsing.
Retraction. 9. The temperature of the oven must be appropriate, the furnace temperature is too high, the surface color is dark and the internal temperature is not too low, the product is not easy to start, and it is not easy to color.
10.It is necessary to grasp the temperature of the oil for frying, the oil temperature is too low, the start is not good, the oil temperature is too high, the color is dark and the inside is not cooked.
11.When using granulated sugar and chocolate as decoration raw materials, it is necessary to grasp the dissolving temperature, and do not wipe it repeatedly when decorating, so as not to affect the brightness of the product.
Four: Puff embryos are usually frozen for one quarter, or 2 to 3 quarters, and then taken out for processingHowever, conventional puff cold blanks often collapse or fail to rise;This quick-freezing and defrosting technology requires bakery engineers to improve and upgrade the formula and process in a targeted manner: adding emulsifiers, enzymes, humectants, leavening agents, thickeners, etc.
Dr. Du Dechun Du Dechun:
As a child, he apprenticed the traditional Chinese classical pastry craft to this day, and has been blessed by Dr. Li Ritter, an industry mentor, who went to Japan, Europe and the United States to bake universities or brand bakeriesUnder the tutelage of industry leader Wang Guojun, he went to Europe, the United States, Japan, and China's Chinese time-honored brands (century-old cake enterprises) or traditional intangible cultural heritage cake craftsmen to absorb the essence and totem of the cake method.
Ph.D., Chief Engineer of Bakery Process Technology.
Doctor of Chief Engineer of Pastry and Pasta Process Technology.
Chief Engineer of Raw Grain Grain Food Process Technology, Ph.D.
Ph.D., Antiseptic and Antioxidant Engineer of Food Engineering Systems.
Dr. Du Dechun Du Dechun Professor Du Dechun.