求英文高手给个制作泡芙的过程!要用英文做介绍的!如果没有的话,帮忙翻译一下下面这个为英文.泡芙是一种膨松的中间空洞的小点心,里面填有香甜的馅料.在我的记忆中,以前泡芙在国内并不

求英文高手给个制作泡芙的过程!要用英文做介绍的!如果没有的话,帮忙翻译一下下面这个为英文.泡芙是一种膨松的中间空洞的小点心,里面填有香甜的馅料.在我的记忆中,以前泡芙在国内并不
求英文高手给个制作泡芙的过程!要用英文做介绍的!
如果没有的话,帮忙翻译一下下面这个为英文.
泡芙是一种膨松的中间空洞的小点心,里面填有香甜的馅料.在我的记忆中,以前泡芙在国内并不流行,自从几家泡芙店火了以后,得益于广大西点店的纷纷效仿,泡芙现在绝对属于最热门的西点之一,到哪儿都离不了它的身影.
泡芙的外皮有着酥脆的口感,只有在吃之前才会填上馅料.因为如果过早填入馅料,外皮会吸收馅料里的水分而变得湿软.正规的泡芙店,只有当你购买泡芙前,才在里面填上新鲜的馅料,使泡芙保持最佳的口感.目前市面上有很多西点店为了省事,大多都是提前就将馅料填好摆在店铺里出售,以至于我们买到泡芙的时候,外皮都已经是软软的了.不幸的是,这样的泡芙吃得多了,大部分人认为这样的泡芙才是泡芙,反而把那些外皮酥脆的泡芙视为另类.
我之所以喜欢泡芙,就是因为它除了酥脆可口的外皮以外,还可以在里面填上相当丰富的馅料.除了蛋乳泥、巧克力酱、打发的淡奶油等之外,还可以填上冰冰凉凉的冰淇淋.外表也可以粘上巧克力酱、撒上糖粉或者果仁等,形成丰富多彩的口感.
【泡芙面团】（参考份量：1份.制作数量视泡芙大小而定）
配料：低筋面粉100克,水160克,色拉油70克(或黄油80克),糖1小勺,盐1/2小勺,鸡蛋3个左右
烘焙：烤箱中层,上下火,210度烤焙10-15分钟,待泡芙膨胀定型后,将温度降到180度,烤20-30分钟,直到泡芙表面黄褐色.
1、水、盐、糖、黄油（或色拉油）一起放入锅里,用中火加热并稍稍搅拌,使油脂分布均匀.当煮至沸腾的时候,转小火,一次性倒入全部面粉.
2、用木勺快速搅拌,使面粉和水完全混合在一起（制作的量少可以直接用四根筷子握在一起来搅拌）.一定快速的搅拌.
3、一直搅拌到面粉全部和水分融合在一起,不粘锅以后,再关火,可以把锅从炉子上取下来了.（此时面粉全部被烫熟了）
4、用筷子把面糊搅散,使面糊散热.等面糊冷却到不太烫手（温度约在60-65摄氏度）的时候,就可以加入鸡蛋了.先加入少量鸡蛋,完全搅拌到面糊把鸡蛋都吸收以后,再加下一次.
5、此时一定要注意,配方里的鸡蛋不一定需要全部加入,加入鸡蛋以后,面糊会变得越来越湿润细滑.
6、用筷子挑起面糊,面糊呈倒三角形状,尖角到底部的程度约4CM左右,并且不会滑落.这个程度就表示OK了.不用再继续加入鸡蛋.
7、最省事的泡芙整形方法,就是用小勺直接挖起泡芙面团放在烤盘上(烤盘里垫上锡纸).每个面团之间保持一定距离,以免面团膨胀后碰到一起.
8、或者也可以用菊花形的花嘴把面糊挤在烤盘上.这样烤出的泡芙表面有花纹.
9、把烤盘送入预热好210度的烤箱.烤10-15分钟.当泡芙膨胀起来以后,把温度降低到180度,继续烤20-30分钟,直到表面黄褐色就可以出炉了.一定要烤到位,否则泡芙出炉后会塌陷.烤的中途切记不要打开烤箱门.
10、泡芙完全冷却后,在底部用手指挖一个洞,用小圆孔的裱花嘴插入,在里面打入馅料就可以吃了.

求英文高手给个制作泡芙的过程!要用英文做介绍的!如果没有的话,帮忙翻译一下下面这个为英文.泡芙是一种膨松的中间空洞的小点心,里面填有香甜的馅料.在我的记忆中,以前泡芙在国内并不
Perfect Cream Puffs
Recipe Type: Quick Bread, Desserts
Yields: 2 dozen large cream puffs
Prep time: 15 min
Cook time: 30 minutes
Ingredients:
1 cup water
3 1/2 ounces of unsalted butter, cut into small pieces
1/4 teaspoon salt
1 cup bread flour*
3 large eggs, beaten
2 egg whites (reserve yolks for pudding mixture)**
Fillings (see below for ideas)
* Bread flour is a high-protein flour. The high protein gives you more gluten and structure and helps the cream puffs rise. All-purpose flour may be substituted but the results won't be as spectacular.
** The egg whites help the cream puffs to be more dry.
Preparation:
Preheat oven to 420 degrees F. Either line a baking sheet with parchment paper or with the non-stick baking mat. NOTE: Do not grease baking sheet, as the grease will cause the dough to flatten. Cut up butter into small pieces.
In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil (make sure the butter has all melted).
Remove pan from the heat and add flour all at once, stirring vigorously with a wooden spoon until blended. NOTE: The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 degrees F. (use your digital thermometer to test the dough).
In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in a little at a time. Add no more than a quarter of the eggs at once; wait until eggs are completely absorbed before adding more (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.
Using two teaspoons: With one spoon, scoop up about 2 tablespoons batter for a large puff, 1 tablespoons for a medium-size puff, or 1 1/2 teaspoons for a cocktail-size puff. With other spoon, push batter off first spoon and drop in a mound onto prepared baking sheet. Place mounds about 2 inches apart.
Using plastic bag: Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the pans.
Using pastry bag: Put a 1/4-inch star tip into your pastry bag. Fill the bag with the dough. Squeeze the dough out in a circle motion to create small silver dollar-sized circles.
NOTE: to smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out. You can also glaze the puffs with a beaten egg wash to give it a shine. In this case use a pastry brush to smooth out the top as you glaze it.
Bake time varies depending on how big your blobs are. For 2-inch puffs, bake for a total of about 20 minutes, rotating the pans halfway through (switch pans so the top one is on the bottom rack and vice versa). At 1 minutes into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs.
Remove from the oven and immediately prick the lower side of each puff with the tips of a sharp know. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove and oven and let puffs cool completely on the baking sheet on a wire rack before filling.
For best results, use puffs with 24 hours, or wrap airtight and freeze.
NOTES:
Unfilled puffs may be stored in an airtight container for several days, but first cut them open and remove the strands of dough to prevent sogginess.
To freeze unfilled cream puffs, wrap tightly in plastic wrap or resealable plastic bags. Do not cut cream puffs open or remove the strands of dough before freezing. Thaw at room temperature.
Do not add the filling until just prior to serving, otherwise the puffs will become soggy. Cream puffs may be filled with your favorite pudding, whipped cream, ice cream, or fruit.
When ready to fill, with a serrated knife, cut upper third from each puff and gently scoop out any moist interior. Fill with pastry cream or ice cream; recap with the top, dust with a little powdered sugar and drizzle with chocolate sauce if desired. Keep in a cool place until serving time, but not in the refrigerator.