Cream Puffs

Cream Puffs

1. Prepare the ingredients

2. Add water, salt and white sugar to the pot

3. Put butter

4. Turn on a small fire and stir slowly

5. Until the butter is completely melted

6. Sift in low-gluten flour

7. Stir continuously with a rubber spatula until there is no dry powder and a film is formed on the bottom of the pot. Keep the fire low during the whole process. If the fire is too big, it will go bad

8. Beat the eggs into a bowl and stir into a batter

9. Add to the butter batter in batches, stirring while pouring, do not pour too much at a time, pour a little less, wait until the egg liquid and the butter batter are completely integrated before pour

10. Pour in one by one until all the egg liquid is poured

11. Stir until the puff paste is very smooth

12. Shovel it up with a shovel, and it will be in the shape of an inverted triangle.

13. Cut a small opening in the piping bag, put it in your favorite piping mouth, and put the stirred puff paste into the piping bag

14. Squeeze out the shape on the baking sheet

15. Bacolon steam oven selects the function of upper and lower fire, preheating at 210 degrees

16. Put the baking tray into the preheated 210 degree oven and bake for 10-15 minutes. When the puffs have expanded, lower the temperature to 180 degrees and continue to bake them for 20-30 minutes, until the surface is yellowish brown and ready to go out of the oven. Be sure to bake them in place, otherwise the puffs will collapse after they are out of the oven. Remember not to open the oven door in the middle of baking

17. After the puffs are completely cooled, dig a hole in the bottom with your fingers or cut with a knife on one side

18. Prepare the cream and white sugar

19. The ratio of cream and white sugar is 10:1

20. Send it out and put it in a piping bag

21. Insert the decorating mouth, and put the stuffing in it and you can eat it