Cream Puffs

Name: Cream Puffs
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 100g milk; 50g Salad oil; 10 granulated sugar; 2 pcs egg; 2g salt; Some Light cream

by Blue & Sea

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

I don't like butter to make puffs like salad oil. The baked puffs are also crispy, let's take a look.

Ingredients

Cream Puffs

1. Add oil to the milk and mix well with caster sugar.

2. Put it on the induction cooker and boil on and off.

3. Add flour and stir well.

4. Pour in the beaten egg liquid

5. Stir again to make the batter into an inverted triangle without falling down.

6. Put it in a piping bag.

7. Squeeze it into the baking dish and gently flatten the noodles with your hands

8. Put it in the oven at 180 degrees for 20 minutes.

Tips:
Eggs are of uneven size. The egg liquid can be added slowly in batches. Stir the batter to see if the batter can be turned into an inverted triangle without dripping.