Cream Puffs

Cream Puffs

1. Put the butter, salt, and water in the milk pan and heat it to a boil, turn off the heat.

2. Sift in low-gluten flour and mix well until there is no dry powder and no particles.

3. Continue to heat and stir fry.

4. Do this for a long time until a film forms on the bottom of the pot.

5. Remove the dough and put it in a larger container, roll it out and let it cool;

6. Break up the two eggs, add them to the dough several times after the dough is not hot, and mix well after each addition;

7. The mixed batter should be even and smooth;

8. Put the batter into the piping bag;

9. Squeeze the puff blanks on the baking tray; (be sure to pay attention to the distance, because the puffs grow larger when they are baked)

10. Preheat the oven at 185°C for 5 minutes, put the baking pan into the oven, middle layer, bake at 185°C for 20 minutes! After turning off the heat, let it simmer for about 5-10 minutes, then take it out and let it cool; (The specific temperature is still adjusted according to the temperature of your own oven, and you must stare at the oven in the last few minutes to avoid over-cooking)

11. Whip the whipped cream with fine sugar, then put it into a piping bag;

12. Squeeze into the bottom of the puff;

13. You can also cut a knife in the middle of the puff, squeeze in whipped cream, and then sift the powdered sugar for decoration;

14. Take a bite, mouth full of cream, and happiness!

Tips:

1. Pay attention when heating and turning the batter, mix it for a while, and dry it a bit; until a film forms on the bottom of the pan, if it is too wet, it will collapse when baking.
2. Pay attention to the distance when squeezing the puff blanks, the puffs will grow bigger.
3. Don't rush out after baking, simmer for 5-10 minutes.
4. The specific temperature should be properly adjusted according to the temperature of your own oven, and you must stare at the oven in the last few minutes to avoid over-bake