ice cream puffs

Pastry:	Easy Baked Sugar Powder 55g
Butter 80g	Velvet cake mix 100g
Puff:	Water 80g
Salad oil 35g	Yi Xiaobao fine sugar 15g
Salt 2g	Eggs About 2
Velvet cake mix 100g	Ice cream toppings:
Yi Xiaobao Ice Cream 100g	Light cream 200g

How to make ice cream puffs

Step 1

Make the pastry part first and prepare the ingredients;

Step 2

Soften the butter in advance and add sifted powdered sugar;

Steps3

Use an electric mixer to beat until lightly fluffy;

Step 4

Sift in the velvet cake mix and use a soft spatula to mix evenly;

Step 5

Roll it into strips by hand, wrap it in plastic wrap and put it in the refrigerator for later use;

Step 6

Make puffs and prepare ingredients;

Step 7

Put water, salt, caster sugar, and salad oil into the pot together;

Step 8

Heat over medium heat and stir briefly, bring the mixture to a boil and then reduce the heat to low;

Step 9

Pour in the sifted cake flour all at once. Stir quickly with a spatula until all the flour and water are completely combined and turn off the heat.

Step 10

After the hot batter is not too hot to touch, add the whole egg liquid;

Step 11

Add the whole egg liquid in several batches, stir evenly, and stir completely until the batter absorbs all the egg liquid, then add the next time;

Step 12

Use a spatula to stir up the batter from time to time. If the batter forms an inverted triangle shape and does not slide down, it means it is OK. You don’t need to add the remaining egg liquid;

Step 13

Put the batter into a piping bag and squeeze out the puff dough;

Step 14

Cut the puff pastry with a knife and place the cut puff pastry on the puff dough;

Step 15

Place the baking sheet into a preheated 180 degree oven and bake for 10-15 minutes. When the puffs are completely puffed up, lower the temperature to 160 degrees and continue baking for 20-30 minutes, until the surface is brown and ready to be baked.

Step 16

Prepare the ice cream filling, whipping cream and ice cream powder;

Step 17

The ratio of ice cream to light cream is 1:2. Add the light cream directly to the ice cream powder and whip;

Step 18

.Put into a bag with a piping tip and squeeze into puffs;

Step 19

Just keep it in the refrigerator; Ice Cream Puffs Cooking Tips

1. The cooked flour will gelatinize, which can make the puffs expand well, which is the key to the success of the puffs. So be sure to cook the flour. When stirring the batter, remove from the heat when a thin film forms on the bottom of the pan. 2. The dryness and humidity of the puff batter is very important. If the batter is too wet, the puffs will not dry out easily. If the batter is too dry, the puffs will not expand much. 3. Do not open the oven during the baking process, otherwise the puffs will collapse due to the sudden drop in temperature. 4. Puffs can only be filled with fillings before eating. Because if you fill in the filling too early, the crispy exterior will become soggy due to absorbing the moisture in the filling. 5. If the baked puffs are not eaten immediately, they should be sealed and stored in the refrigerator. They can be stored for about a week. Before eating, put it back into the oven and bake it at 180 degrees for 3-5 minutes until the skin is crispy. For more baking questions, follow the WeChat public account "Liangrun Baking" for a large number of high-quality recipes for you to choose from!