Cream Puffs

Cream Puffs

1. Weigh 160 grams of water, 10 grams of caster sugar, 2 grams of salt, and 70 grams of vegetable oil in a stainless steel milk pot for later use

2. Sift 100 grams of low-gluten flour and set aside

3. Boil the vegetable oil, water, sugar and salt in the milk pot

4. After turning off the heat, quickly pour the sifted flour into the milk pan

5. Stir until there is no dry powder

6. Egg ready

7. Break up

8. When the batter is cold enough to not be hot, add the egg liquid three times

9. Stir until the chopsticks pick up the batter and it is in an inverted triangle state.

10. Put the fresh-keeping bag on the bowl, put the batter into the fresh-keeping bag, cut a corner of the fresh-keeping bag

11. Squeeze in a non-stick baking pan

12. Dip a little water on your hand and smooth the tip

13. Preheat the oven to 210 degrees, and fire up and down, and bake the middle layer for about 15 minutes

14. After the puffs puff up, adjust the temperature to 180 degrees and continue to bake for about 25 minutes

15. Baked puffs

16. 100g whipped cream plus 15g caster sugar

17. Whisk until fluffy

18. Put the whipped cream into it with a spoon or put it in a piping bag and squeeze it into the puff

Tips:

It is best to eat the puffs immediately after they are filled with cream. They are very tender on the outside and tender on the inside. This is a delicacy that can only be enjoyed when you make it yourself. What is sold outside is incomparable to what you make yourself. It does not mean that it is not well done, but it is not the freshest when you buy it.