baking.
I made custard puffs today. Custard puff is one of my
favourite and I used to buy them often from Sin Lee Bakery (has
been closed for a few years).
I follow the recipe from e's joie website as recommended by
my friend. Mum helpped me out with measuring and preparing
the ingredients while i "cook".
I prepared the custard first. Put all ingredients in, keep
stiring, not difficult at all. Am very please with the custard.
However, after it cooled down (i did not put in fridge as
suggested in recipe), it kind of harden, like into a pudding. Not
sure if it is suppose to be that way. Am expecting a smooth
semi solid custard filling.
Then i prepare the shells. Not too difficult but i cant beat
vigorously as mention in the recipe since i used a small pot.
After that, i did not pipe the batter, i just spoon it onto foil.
I still remember my last attempt last year ... those puff sticks
to the baking paper. This time , its still the same. It sticks to
the foil. Look at the hole after i manage to peel the puff off.
Overall, the results is quite satisfactory to me. Looks a lovely
brownish crust, lovely yellow custard. Here are the rest.
a close up
However, i m not sure if I had the inside of the puff fully baked,
but i figure it is, since it is not sticky like the uncooked dough. I
am suppose to prick the puff, then dry it with the oven door
open for 10 - 15 minutes, but i m not sure if I shd turn off the
oven power first, so I prick and dry it with door ajar for 5
minutes. Anyone can tell me what shd I do after the crust is
nicely browned?
did u see the moist inside?update : the puff did not stick if you grease the foil.
这是 custard puff （对不起， 不会翻译）， 我其中一种最爱的
糕点。不是很难做， 但始终不知我做对了吗， 不知里面烘熟
了吗。不过样子还过的去，味道也不错。烘焙时，锡纸要抹油，
不然 puff 就会粘着纸，puff 拔出来时，puff 底就一个洞了。
