A Happy Dessert Worth Trying-cream Puffs

Name: A Happy Dessert Worth Trying-cream Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Salad oil; 150g water; 100g Low-gluten flour; 4 egg; 1 teaspoon White sugar; 1/2 teaspoon salt; 150ml Light cream

by Sang Dolma

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Puffs are a kind of Western-style dessert originated from Italy and the favorite dessert of sugar girls. The fluffy creamy skin is slightly crispy, sandwiched with soft cream, chocolate or ice cream. The beauty can be imagined. After baking like this, I could produce two plates, and within a few days they were eaten by the girl. Most of the puffs sold outside are soft, and the puffs baked by yourself are crispy, of course better. In the process, there is also a lot of fun. When the puffs in the oven are swelling there, there will be a feeling of deer bumping in my heart, which is extremely beautiful. "

Ingredients

70g Salad Oil
150g Water
100g Low-gluten Flour
4 Egg
1 teaspoon White Sugar
1/2 teaspoon Salt
150ml Light Cream

A Happy Dessert Worth Trying-cream Puffs

1. Mix the salad oil with water, add white sugar and salt, and stir evenly while heating until the water and oil merge;

A Happy Dessert Worth Trying-cream Puffs recipe

2. Pour in the low-gluten flour and stir quickly until the flour and liquid are all blended;

3. Turn off the heat, wait for the flour to cool, slowly pour in the egg mixture, stir slowly, and mix until the chopsticks can pick out the batter in a triangular shape and stop;

4. Put the batter into a piping bag, spread oil paper on the baking tray, and squeeze the batter out of the pattern like a cookie squeezing method;

5. Adjust the temperature of the oven to 220 degrees for 15 minutes. After preheating, put it in the baking tray. After the puffs are foamed, adjust the temperature to 180 degrees for 20 minutes;

6. Add the whipped cream to the white sugar and beat with an electric whisk, then put it into the piping bag and set aside;

7. After the puffs are baked, take them out and let them cool, poke small holes at the bottom of the puffs and squeeze the cream into the puffs.

Tips:
Tips:

1. When adding the egg liquid, you can add it in multiple times. The egg may not be used up. Stir until the chopsticks are picked up and an inverted triangle appears, so there is no need to add it;
2. When squeezing the batter, you can use a chrysanthemum decorating nozzle, and when squeezing butter, you need to use the smallest round hole decorating nozzle;
3. When the oven is working, do not open the oven door, otherwise the puffs will taste soft;
4. When whipping the whipped cream, just send it until the pattern that does not disappear can be drawn.