Cream Puffs
by Strawberries on the balcony
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Heat butter, sugar, and water.
2. To boiling. Turn to minimum fire.
3. Pour in low-gluten flour and stir evenly.
4. Beat the eggs.
5. Divide into the batter 2 times. Stir thoroughly. (Due to the size of the eggs, add egg liquid as appropriate. Generally, the net egg liquid is about 100 grams)
6. It looks good the first time.
7. The second time it was mixed, the batter hung on the upper triangle of the spatula and did not fall off.
8. Put it in a piping bag. Choose a large cookie mouth.
9. Preheat the oven at 220 degrees. The batter was squeezed into a baking pan lined with tin foil. The middle level is 10 minutes.
10. It looks like at 220 degrees for 10 minutes.
11. Change 180 degrees for 15-20 minutes. Just roast the surface to be golden.
12. Get out of the oven and let cool.
13. Whip the whipped cream over ice water. This process takes about 4 minutes. Put it in a piping bag, and use a small odd-shaped mouth (I only have this flower mouth suitable for squeezing)
14. Take the thin-headed chopsticks and make a small hole in the bottom of the puff and squeeze the cream in.
15. Finished picture.
