Cream Puffs

Cream Puffs

1. Prepare all the materials

2. Mix the butter, water, sugar, and salt into the pot

3. When it's boiling, turn to low heat

4. Sift in low-gluten flour

5. Use chopsticks to stir quickly to make the surface all cooked

6. When the batter is not too hot, add the whole egg liquid in batches, stir completely until the batter absorbs the egg liquid, and then continue to add the egg liquid again

7. Use chopsticks to pick up the batter, the batter is in an inverted triangle shape and will not slip off. There is no need to add egg liquid

8. Put it in a piping bag

9. Squeeze on the non-stick baking tray one by one

10. Preheat the oven at 210 degrees, fire up and down, and bake for 10-15 minutes. When the puffs expand, reduce the temperature to 180 degrees and continue to bake for about 20 minutes until the surface is yellowish brown.

11. 200g of whipped cream, add 25g of caster sugar and beat until stiff foaming

12. Put the whipped cream into a piping bag

13. Cut the puffs in the middle and squeeze into the cream

14. carry out

Tips:

The temperature of the oven is based on the temperament of your own oven