Cream Puffs
by Di Chenfeng
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. All ingredients are ready, low-gluten flour is sifted twice;
2. Knock the eggs into the bowl, beat them with a manual whisk, and mix well;
3. Put olive oil, water, salt and sugar into a milk pot and boil;
4. After reducing the heat, pour in the sieved low-gluten flour and mix quickly evenly;
5. Stir until the dough is cooked without drying the flour;
6. Transfer to a larger bowl and let cool to 70 degrees;
7. Add the egg liquid in 4 times, stir evenly each time, and add in the last time. If you don't add too much, it will be too thin;
8. Just present the batter state with such an inverted triangle;
9. Put the batter into the piping bag, cut a small opening in the piping bag, and squeeze it out evenly;
10. Preheat the oven up and down at 210 degrees, put it in the middle and bake for 10 minutes, then turn to 180 degrees and bake for about 20 minutes. After the color is dark yellow, it can be out of the oven and let cool;
11. Add 30 grams of sugar to the whipped cream and stir until it is hard, put it into a piping bag, and squeeze it into the cold puff
12. Sprinkle powdered sugar on the surface!
Tips:1. The flour must be sieved to remove impurities and mix well;
2. When blanching the noodles, only a thin layer of mask appears on the bottom of the pot, and it must not be burnt;
3. The amount of eggs must be added appropriately to avoid the batter from being too thin!
