Cream Puffs

Cream Puffs

1. Sift the flour in advance, put the water, butter, sugar, and salt in the pot, put it in the microwave and heat it on low heat, and stir slowly

2. When it is boiling, pour in all the flour, stir quickly with chopsticks to completely mix the flour and water, then move the basin to the table and stir with chopsticks to let the batter dissipate

3. 3 eggs beaten

4. When the batter is not hot, you can add eggs. Pay attention to adding a small amount each time. Use chopsticks to stir until the batter is absorbed, and then add another time.

5. Until the batter can be stirred and it is in the shape of an inverted triangle

6. Put the piping mouth into the piping bag, then pour all the batter into it, and cut the front opening of the piping bag

7. Preheat the oven at 200°C for 10 minutes, squeeze it evenly on the baking tray, and put the baking tray into the preheated oven for about 10 minutes

8. At this time, the puffs are all swelled, lower the temperature to 180℃, and continue to bake for 20 minutes, until the surface is yellowish brown and ready to be baked

9. After the baked puffs let cool, just squeeze the cream in.

Tips:

1. The old oven rules are slightly adjusted according to their own
2. The egg liquid does not have to be used up, just add it until the batter can be picked up with chopsticks and it will not fall off.
3. The filling in the middle can be replaced with other fillings
4. It is recommended to send the cream before eating. It is not recommended to put the cream the night before and eat it the next day, because the puffs will not be crispy and will be soft.