Why is puff high in calories? What to do if puff cracks

When people are in a bad mood, they have different ways of venting. Some people may like to eat desserts, and then they can get rid of all their worries in an instant. For example, it is best not to eat too much puffs! It is mainly because it is high in calories. Do you know why?

Contents of this article

1. Why is puff high in calories?

2. What to do if the puffs crack

3. Why do puffs crack?

Why is puff high in calories?

When making puffs, you need to add some sugar, and sugar has a high calorie content. If you eat too much, it will be converted into fat and accumulated in the body if you exceed the amount needed by the body. In addition, the puffs are wrapped in cream. If the cream is of better quality, the calories may be lower. However, many stores choose inferior cream for profit. These creams are often artificially synthesized and contain many additives. Such creams are not only not good for health, but also increase calorie intake.

What to do if puffs crack

Solution 1: Reduce the amount of egg liquid added. The batter must be mixed until it has a hardness that can form a triangle.

Solution 2: Pay attention to whether the surface cracks have been baked brown. Never open the oven before they turn brown.

Solution 3: Once the batter expands after being put into the oven, the temperature of the oven should be lowered. Even if the surface looks like it is baked, if the cracked part is not baked well before it is taken out, it will cause the puff to shrink. Therefore, it is necessary to let the water in the puff evaporate completely. The puff will shrink if the oven is opened during baking, which is also the reason. In addition, if the oven is not preheated enough, the puff will not expand all at once, which is also one of the reasons for failure.

Why do puffs crack?

1. Add too much to make puff eggs

If you add too many eggs, the batter will become softer. Therefore, although it will expand at first when baked, it will soon become soft and shrink. In addition, if the batter cools, it will not expand, causing the puffs to collapse and crack.

2. Open the oven while baking

If you open the oven while baking, the puffs will expand and crack because there is still moisture in the puff batter. Therefore, do not open the oven before the puffs are baked and the cracks on the surface have turned brown.

3. Overheating

If the low-gluten flour is added to the pot and overheated, it will cause separation. If the heat is too high, the puffs will expand and crack too quickly and may also cause lumps.