Wholewheat puffs

Recipe from: 7/24/2003 12:00:00 AM

Ingredients 9
Servings 10
Time

Ingredients

  • 30
    ml
    butter or margarine
  • 30
    ml
    oil
  • 1
    ml
    salt
  • 5
    ml
    castor sugar
  • 250
    ml
    water
  • 250
    ml
    cake flour
  • 125
    ml
    bran
  • 3
    large eggs
  • 1
    egg white
 

Method

 
Preheat the oven to 220 °C and grease a baking sheet.
In a medium-sized saucepan, bring the butter or margarine, oil, salt, castor sugar and water to the boil.
Add the flour and bran.
Mix rapidly with a wooden spoon, beating the batter until it no longer sticks to the sides of the saucepan.
Remove from the heat and leave the batter to cool for about three minutes.
Beat in the eggs one by one, ensuring each egg has been incorporated before adding the next. The mixture should be shiny.
Beat the egg white until stiff and fold into the batter.
Pipe or spoon 10 to 12 heaps of the batter at least 5 cm apart on a greased baking sheet.
Bake for 20 to 23 minutes or until the puffs are lightly browned and dry to the touch when tapped.
Switch off the oven and leave in puffs for another 15 to 20 minutes so they can dry out completely and retain their hollows.
Using a sharp knife, cut a slit in the side of each puff and arrange them on a cooling rack to cool.
Fill with a filling of your choice or try the pineapple and ginger filling (see recipe).
 

Read more on: bake  |  eggs
 

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