Cream Puffs

Name: Cream Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Low powder; 50ml milk; 23g butter; 1 piece egg; 1g Sugar; 1 pinch salt; 100g Light cream; 15g Powdered sugar

by ゞ╃ graffiti

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I remember that I bought puffs twice on the group-buying online this year, not because of how much I like to eat, but because the "foodies" in the first family like to eat them. The second is because the redemption location is opposite to the Wanda Plaza, so it is very convenient to go. When I was redeeming the puffs, I saw that the little girl there took out the long metal tube from the freezer and poked holes in the bulging puffs to fill the cream puffs. I was curious how the puffs could be made hollow. In order to satisfy my curiosity, the puffs are listed as one of the baked desserts I really want to try. Although there are always many shortcomings at the first time, but after a cold came back and tasted it, I thought it was a group purchase again. This is enough to explain everything. Later, the evaluation given to me was: the cream did a good job. I:. . . . . . (Sure enough, I lost to butter.)"

Ingredients

Cream Puffs

1. Prepare the materials

2. Heat the milk and butter to a boil and turn off the heat

3. Sift in low powder

4. Stir evenly

5. Turn on the stove and continue to heat and stir until there is a layer of film at the bottom of the container. Turn off the heat immediately

6. Set aside the batter to cool slightly, whipped cream and powdered sugar, beat with ice water and put in the refrigerator for later

7. Pour in the egg mixture several times and mix the batter evenly every time

8. The egg liquid is increased or decreased according to the actual situation until the batter is in an inverted triangle.

9. Put the batter into the piping bag

10. Squeeze a uniformly sized batter on the oil paper (I deliberately squeezed 4 large puffs. Many recipes are small puffs. I like to make larger puffs)

11. Put it in the middle layer of the preheated 200 degree oven and heat it up and down for 10 minutes and turn to 185 degrees for 15 minutes until the puffs expand and the surface is golden. Turn off the heat and slowly cool in the oven, then take out and fill in the whipped cream filling

Tips:
The cream can be squeezed in or directly filled in. The first one I used to squeeze in the puff mouth was too troublesome. I cut the puff crosswise and filled the cream with a spoon.