Experience Sharing in Making Puffs
The technique of making puff is different from that of making pastries and dessert. It uses the technique of "hot dough" to make puff. It is a dessert that needs careful care during production process, or else, it’s easy to fail.
The puff is filled with water by gelatinization. After baking at high temperature, the power of water vapor will swell the batter, and then form large holes inside the puff, which can be filled with silky fillings.
But the seemingly small and lovely puff, in fact, is a little devil extremely sensitive to temperature, the production process needs to be very careful.
Part One: What does a successful puff look like ?
Let's first explain how the appearance of a successful puff looks, and then analyze what kind of appearance and what causes it.
There are cracks like Korean cabbage at the top. The whole baking color is uniform and the cracks are colored. There are holes in the puff.
Part Two: How to bake a fluffy and beautiful puff?
1. Choosing milk will make the colour more uniform and beautiful.
The void inside the puff is caused by the rapid formation of water vapor in the paste through high temperature, which makes the volume increase. Therefore, the water ratio in the puff is very high. It can use general water or milk. Of course, the aroma of milk will be better and the color will be more beautiful.
2. Use a thick-bottomed pan to complete the pasting action
When making puffs, it is necessary to fully absorb water through the action of hot batter so that starch can form a sticky gelatinization. Successful paste gelatinization will have good ductility, large expansion, and beautiful burst cracks. Therefore, in order to make the gelatinization stable, it is suggested to use a thick-bottomed pan to operate, as the temperature control will be more stable.
3. Don't open the oven at will when baking.
The last and most important thing is absolutely not to open the oven at will (I know many friends have the habit of peeping). Because when baking, if you keep opening and closing the door of the oven, the temperature will drop sharply. These actions make puff difficult to grow up slowly in the oven, as the cold air filling causes the wind to go out.
4. The proportion of ingredients determines the taste
The traditional proportion of puff is (eggs: water: oil: flour = 2:2:1:1). If you use more eggs, puff will expand larger and skin thinner. If flour is higher than oil, the skin will be firmer; when low gluten flour is used, the skin will expand more and thinner; while when high gluten flour is used, the skin will expand less and thicker. The type of flour can be determined according to the taste of the individual.
Part Three: Why did Puff collapse?
If the puff does not have a fluffy shape, no beautiful cracks, or even collapse after it comes out of the oven, it may be caused by the following reasons:
1. The flour is not gelatinized enough or gelatinized too long.
The flour is pasted until it is transparent, aggregates and has a thin film on the bottom of the pan. If the gelatinization is insufficient, the flour cannot be saturated with water and the extensibility is insufficient. On the contrary, if the gelatinization is over, the water will evaporate too much, even the grease in the batter will seep out, and the dough will disperse and no longer gather into a ball.
2. Too much egg liquid
Too much egg liquid will make the batter rare and soft, so the batter after baking will develop horizontally and will not swell up. The correct consistency of the batter is "scooping up the batter will flow slowly, showing a smooth inverted triangle shape." If scooping up the batter will drop, it is too rare. In this situation, we recommended to make a new one.
3. The final puff batter must be warm.
Hand touching the bottom of the pot is warm, that's right, because if the temperature of the batter is too low, it will increase the viscosity of the batter and affect the judgment of the amount of egg liquid added. So the time of egg liquid mixing should not be too long.
4. Too low oven temperature
The water in dough can not form steam to rush upward by high temperature, so the dough will not grow very high.
5. Open oven during baking
When baking, if the oven door is open from time to time, the temperature will drop, which will stop the change of water vapor formed by overheating, which may cause the collapse of the puff, not expanding to be high.
Part Four: What if the batter can't be used all at once?
It can be squeezed on the baking tray, then put into the freezing room. When it is freeze into a stationary shape, freeze it in sealed bags or fresh-keeping boxes. When you want to eat, bake directly in the oven, only slightly prolonged by 5 to 10 minutes.
Bakeware recommendation: Professional baking tray sheet pan for puff
From Tsingbuy China puff pan manufacturer
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