How to make crispy hazelnut puffs

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and follow me to learn how to make crispy hazelnut puffs.

1.12 Put water and butter cut into small pieces into the pot and cook over low heat until the butter melts and boils.

2.21 Turn off the heat, add the low-gluten flour into the pot at once, and stir quickly and vigorously with a wooden spoon or heat-resistant rubber spatula to make it sticky.

3. Continue stirring until the batter is smooth and sticky without any particles. Turn on low heat and continue stirring to cover the edge of the pan with batter, heating the batter to evaporate the water.

4. After the moisture in the flour is heated and evaporated, the starch will gelatinize and the batter will become sticky. To determine whether stickiness occurs, you can observe whether a thin film has formed on the bottom of the pot. (ps, you can see a thin film on the bottom of the pot in the picture. Soak the pot in water for a while after use, it will be easier to clean)

5.1 Then add the egg liquid little by little. Stir the batter and egg liquid evenly before each addition, and then continue to add the required amount of egg liquid. Check the softness of the batter while stirring. When the batter becomes soft, scoop it up with a spatula. It should be in the right state if it forms an inverted triangle and slowly falls down with some residue. (PS, a batter that is too thin or too hard will easily lead to failure during baking, and it will be impossible to bake a hollow puff with cracks. Although the recipe says 2 eggs, you don’t have to add all of them. Just add them until the batter looks like the above description.)

6.2 Move the batter to a mixing bowl, wait for the high heat to dissipate for a while, beat the eggs, add half of the eggs first, and stir quickly with a spatula

7. Put the round hole piping nozzle into the piping bag, put the batter into the bag, and learn a trick from the book to scrape the batter with a scraper, so there will be no waste, haha~~

8. Hold the piping nozzle perpendicular to the baking tray and do not move it. Squeeze out round pieces of batter of similar size. Mine are about 2.5cm each, which is a bit small. Generally, 3~4cm ones are more appropriate. The ones in the book are for 5cm large puffs. Leave some space between each batter so that it will expand a little when baking.

9. Lightly brush a thin layer of egg liquid on the batter, or you can spray some water with a spray bottle. Of course, the latter is easier to do. This is done to add moisture to the surface of the batter. Then dip your fingers in egg liquid or water and gently flatten the tips of the batter so that the height of the puffs are almost the same. Then sprinkle with chopped hazelnuts

10. Preheat the oven to 190 degrees, put the batter in and bake for about 30 minutes. (Seeing that there were puddles of batter just now, and now they are all puffed up, I feel so loving, haha~~)

11. After baking, place it on a cooling rack to cool

Friends who like cooking must not miss the crispy hazelnut puffs that I will introduce today. They will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.