1. Cut 25 grams of butter into small pieces and 25 grams of liquid ghee, together with 65 ml of water, 65 grams of milk, 3 grams of caster sugar, and heat them in a small pot until the oil and water are mixed.
2. Combine the high-powder and low-powder into a small pot and mix quickly with a wooden spatula. A transparent film can be formed at the bottom of the pot.
3. When the batter is dried at about 40 degrees, break up 115 grams of eggs and add a small amount of them to the dough and mix. This process will be more painful at first because the density difference between the two is too large. Just be patient.
4. Preheat the oven to 190 degrees, squeeze the batter on a non-stick baking pan, separate some distance, and then bake in the middle of the oven for 30 minutes.
5. Beat the whipped cream with fine sugar until 10 is distributed, put it into a piping bag and squeeze the cream with the cream spout. The puff is ready.
6. During the baking process, we can make the cream filling. Pour the whipped cream into a single bowl and add an appropriate amount of white sugar.
7. Use an electric whisk to beat quickly, and the cream will gradually become thicker from thinner, until the surface has clear lines and can stabilize the shape.
8. Transfer the cream to the piping bag, cut a small opening at the bottom, and squeeze the whipped cream into the cracks naturally formed in the puff, so that a fragrant and delicious cream puff is completed.
