Cream Puffs
1.
Mix the butter, water, sugar, and salt into the milk pot
2.
When it's boiling, turn to low heat
3.
Pour in the weighed 100 grams of low-gluten flour in one go
4.
Use four chopsticks to stir quickly to make the surface all cooked
5.
When the batter is not too hot, add the whole egg liquid in portions, and stir thoroughly until the batter absorbs the egg liquid, and then add another time. (It is not necessary to join all of them)
6.
Pick up the batter with chopsticks. The batter is in the shape of an inverted triangle and will not slip off. This state is enough, there is no need to add egg liquid
7.
Put it in a piping bag
8.
Squeeze the shape on a non-stick bakeware
9.
Preheat the oven at 210 degrees, fire up and down, and bake for 10-15 minutes. When the puffs expand, lower the temperature to 180 degrees and continue to bake for 25-30 minutes until the surface is brown and ready to go out of the oven.
10.
After being out of the oven, transfer to the cooling rack for cooling
11.
At this time, whip the whipped cream, mix 200 grams of whipped cream with 25 grams of caster sugar, and whip through an ice pack until stiff foaming
12.
Put the cream into the decorating gun
13.
Use a stab at the top third of the puff
14.
Squeeze in the buttercream and sprinkle a layer of powdered sugar on the surface to finish
Tips:
1. The puff blanks are squeezed to be rounder and thicker, and the shape is better when they are sent, and there are more empty spaces inside, which can be filled with more cream, which makes them more delicious!
2. Cut the top of the puff and squeeze in the cream. Don't cut it at the bottom, otherwise the cream will flow out, or pierce the bottom of the puff, squeeze the cream, and then put the puff horizontally!
