Cream Puffs
by Red Bean Hass
Favorite
Difficulty
Easy
Time
1h
Serving
4
Feel good about myself~ It is said to be delicious!
1. Weigh all materials
2. Pour water, butter, corn oil, sugar, and salt into the pot and bring to a boil over medium heat
3. Sift the flour and starch and pour into the pot
4. Turn to low heat and stir quickly evenly
5. Cook until the bottom of the pot is not sticky, then turn off the heat
6. Spread out to dry until it's not hot
7. Beat the eggs and add them to the batter little by little. Stir evenly each time you add them and add them again. Don’t add them all at once.
8. Stir until the dough becomes smooth and delicate
9. When you lift the chopsticks, there is a long inverted triangle sticking to the chopsticks and it does not drip.
10. Prepare the piping nozzle and piping bag, I use a medium eight-tooth piping nozzle
11. Put the piping mouth into the piping bag, compare it and cut off the tip of the piping bag so that a quarter of the piping mouth is exposed.
12. Lay baking paper on the baking tray, squeeze the batter evenly on the baking paper, leaving a certain space between the batter to prevent the puffs from swelling and sticking together during the baking process
13. After squeezing everything, put it in the preheated oven
14. Heat up and down in the middle layer, watch the puffs expand at 200 degrees for about 10 minutes, then turn to 170 degrees for about 25 minutes, until the surface of the puffs is golden and ready to be out.
15. Add 200g of whipped cream to 20g of sugar to whip, and squeeze the cream from the bottom of the puff when you eat
16. Let's enjoy it~ It is said to be delicious~
Tips:You don’t need to add all the egg liquid, just watch the batter become the state shown in Figure 9.
