Summer's favorite easy snack，is ice cream!Pastry skin is the perfect match!This isn't the only oneIce cream

Puff pastriesCooling ingredients and toolsMain ingredients:

Water (100g)

ButterRice flour (45g) (60g) Auxiliary materialsEggs(two, about 100g) Ice cream (lots of it), hunger level (full)Appliances: electricOven

PotCategory: VanillaBakingOne hour, simple difficultyIce cream puff cool-down method:

1. Butter 45g and whole egg liquid 100g (at room temperature after being taken out of the refrigerator) to be prepared, measure 100g water and 60g rice flour

2. Boil 100g of water with 45g butter while stirring, sift in 60g of rice flour and mix until a sticky dough forms; reduce heat and continue mixing until the bottom of the pot sticks to it.

3. After the dough cools down but is still not too hot, add one-third of the egg liquid with one hand, ensuring uniform mixing, then add another two-thirds in small portions until the dough can be lifted to form a hanging ribbon state; pipe into ball shapes using a pastry bag and a toothed tip

4. Bake on an oven preheated to 200°C for 30 minutes, adjust temperature to 185°C after five minutes without opening the oven.

5. Cool down and cut in half; add ice cream as desired or pipe ice cream directly into the bottom of the puffs using a fine tip pastry bag.

Tips:

1. Properly cooking the flour and mixing the dough are crucial for achieving puffy pastries

2. Avoid swirling the dough with a piping tip; this can cause the puff to crack, instead pipe straight down in one motion.3. Despite its simplicity, making perfect puffed pastries requires practice; join me on my continuous journey of improvement.Puff pastries may seem simple, but mastering the perfect hot air balloon requires much practice. Benvan is still refining his technique and encourages everyone along with him.