Puff pastry puff is really my favorite, the puff pastry on top is fragrant and crispy, very delicious, I can't buy puff pastry puff, I can only try to make it myself Now, I found a few videos on the Internet, and started moving immediately👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳

Materials:

Puff pastry section:

Unsalted butter40G

Powdered sugar25 (I have done it with white sugar before, or you can just Stir it for a while, the recipe I found says powdered sugar, this time I tried to use sugar power, and it feels the same OK)

All purpose flour (all purpose flour)50g

Puff Section:

Milk85g

Unsalted butter35g

All purpose flour53g

eggs2pcs

  You can start now!

Puff pastry making:

The butter is softened at room temperature in advance, then the butter and powdered sugar are mixed well! See no particles!

After mixing, add the sifted flour and mix until there are no particles!

Then put the stirred puff pastry on top of the plastic wrap and roll it into a square like a long strip, or a long round shape! Wrap it up and put it in the fridge to set!

Puff Making:

Put milk, sugar and butter in a pot, boil and stir together!

Add the sifted flour and continue to mix until there are no lumps!

Remove the pot from the heat, add an egg, and continue to stir. The speed should be a little faster at this time, so as not to cool too quickly, and keep stirring until there are no particles!

When adding the second egg I recommend adding half and whisking first, because I only used one and a half eggs the first time, but this time I added two It mainly depends on the result of mixing!

The stirred puffs normally have an inverted triangle shape when they are lifted up. My photo is too slow! My inverted triangle has fallen off😂!

After I'm done, I always use a ziplock bag as a piping bag!

⚠️The oven can be preheated earlier355⚠️

Squeeze them out one by one, keeping a little distance in the middle, because it will expand when baking, so as not to stick together!

⚠️Touch the water with your fingers, and gently touch the raised point on the top of the puff with your fingers, so that it will not stick Fingers, puffs are baked too

Take out the puff pastry in the refrigerator and slice it fast, otherwise the puff pastry will soften!

Put the sliced puff pastry on top of the puffs! It's ready to go into the oven!

Bake in the oven25minutes, bake20minutes, you have to observe a little, everyone's oven is different, so as not to black out! When it comes to coloring it isOK! After baking, take it out and let it cool down!

I forgot to take a picture of the cream here, I used the supermarket boughtheavy cream 200g, strawberry jam10g (the family likes strawberry flavor, so I added strawberry jam) sugar I put < /span>50 (If there is no strawberry jam, you may need to add more sugar. I didn’t make it very sweet here. For those of you who like sweet, Powdered sugar can be added by yourself)

Make a hole in the bottom of the puff, squeeze the cream in from underneath, and your puff is ready to eat! Or sometimes I cut it in half, squeeze some cream and spread some fruit, it's also great👍👍

Tip:

 🌟Puff skins must be kept in the refrigerator so that they can be cut!

🌟When adding eggs, remember to keep the pot off the heat. Don’t add the eggs all at once. If it’s too wet, the puffs won’t bake. !

🌟After each egg is added, lift it up to see if there is an inverted triangle, if so, your puffs are ready !

🌟Do not open the oven in the middle of baking the puffs, so as not to collapse the puffs

🌟Bake20 Take a little observation in about a minute, don't bake too dark, my oven, the ones next to the bake are a little so dark😂