How to bake puffs without cracking? Things to note when making puffs

Many friends have a special liking for puffs and often make them by themselves. Not only can they experience the fun of baking, but they can also eat delicious desserts. Sometimes, they may have the will but not the ability. They want to bake well, but sometimes it is inevitable that there will be some small episodes. Some people say that puffs cannot be taken out immediately after baking. They must be put in the oven to cool down, otherwise they will collapse. Is this true?

Contents of this article

1. How to bake puffs without cracking

2. Notes on making puffs

3. Can puffs be made without butter?

How to bake puffs without cracking

Reduce the amount of egg liquid used, and bake it only when the dough is in an inverted triangle shape. The oven must not be opened before the cracks on the surface turn brown. Put the puffs in the oven. Once they expand, the temperature of the oven must be lowered. Even if the surface looks good, the cracked parts have not been baked. If you take them out at this time, it will shrink. Be sure to let the moisture inside evaporate completely. When baking the puffs, if the oven is open, they will shrink. If the oven is not preheated sufficiently, the puffs will not be able to expand well, which is also the main cause of cracking.

Notes on making puffs

1. The batter will expand when heated, so there should be enough space between the small round batter squeezed on the baking tray. If you like the puffs to be more regular in shape, you need to adjust the shape of the batter by dipping your fingers in water and adjusting it into a regular circle (dipping your fingers in water will prevent the batter from sticking to your fingers).

2. If you want the steps to be simpler, after the batter is ready, you can also scoop the batter directly with a spoon and place it in the baking pan, and then use your fingers dipped in cold water to adjust the shape of the batter.

3. Do not open the oven door after the batter is put into the oven, because the oven is heat convection, and the puffs will not expand when encountering cold air. If you need to cover the puffs with tin foil because the color is too dark, you must act very quickly.

4. The egg liquid is used to adjust the thickness of the batter, so you don't have to add all of it. Add the egg liquid little by little until the batter is adjusted to the appropriate thickness. I used two regular-sized eggs, and there was still a little egg liquid left at the end.

5. The outer skin of the puff has a crispy texture, so it is best to fill it with fillings just before eating. If you fill it with fillings too early, the outer skin will absorb the moisture in the fillings and become soggy.

Can puffs be made without butter?

Puffs do not need butter and can be made with other oils instead.

Ingredients: 100g low flour, 160g milk or water, 70g vegetable oil, 10g sugar, 2g salt, 3 eggs

How to make puffs without butter

1. Put milk, salt, sugar, and oil in a stainless steel pot and boil. Turn off the heat immediately. Then pour in the sifted low flour and stir until there are no powder particles. After stirring, wait until it is not hot to the touch, then add the eggs in 3 times. You don’t have to add all 3 eggs. Add the eggs slowly and stir evenly every time until you can pick it up with a pair of chopsticks to form an inverted triangle without falling off. Preheat the oven to 190 degrees. Put the squeezed puff shape into the oven and bake for 25 minutes. Because each oven is different, when it is baked for 20 minutes, check whether the surface is colored and adjust the time.

2. Some people say that you can’t take the puffs out right after baking. You need to put them in the oven to cool down, otherwise they will collapse. In fact, this is a wrong understanding. You can take them out right after baking. If you take them out to cool down and find that they collapse, it means that you didn’t do the previous process well. First, the milk pot is not fully boiled. Second, the flour is not sifted and the flour is not mixed evenly. Third, the eggs are not mixed evenly. Or the eggs are not too thick or too thin, which causes collapse.

3. I add some matcha powder and sugar when whipping the cream, you can do whatever you want. After squeezing the cream into the puffs, put them in the refrigerator for a while, I think it tastes better.