Cream Puffs
by Sweet mom loves baking
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Butter, water, 15g sugar, 1g salt, slowly melt evenly on low heat
2. When the butter and sugar water is just boiling, pour the flour in, stir quickly, and adjust to a low heat to continue heating. The noodles are thoroughly cooked, and the bottom of the pot is slightly sticky, indicating that the heat is enough. The batter at this time is not sticky, clumpy and shiny
3. When the batter is not hot, add a small amount of egg liquid several times, stirring each time until all is absorbed, and then continue adding
4. Stir up the batter, in the shape of an upside-down flag, without dripping
5. Use the cookie mouth to squeeze out evenly. The tip of the tip can be smoothed with your fingers. Leave enough space
6. Preheat the oven ten minutes in advance, 210 degrees. After entering the oven, the puff will expand in about five minutes, swell in place, and cool to 180 degrees. Continue to bake for another 15 minutes or so. If the color is too fast, you can also 150 degrees, adjust according to your own oven
7. Don’t turn on the oven in a hurry after it’s cooked. It will be better to simmer for a while.
8. Cut open and add whipped cream and fruit.
9. You can also go to the top, stuff some fruit in it, and squeeze the cream
10. Children will love such cute little puffs. The ingredient recipe I gave is two plates, 30 small puffs
Tips:The key to the success of puffs is that the noodles must be boiled, and the other is that the eggs must be added. Then the temperature must be high enough when entering the oven, otherwise it will not easily expand. Never open the oven door halfway, the puffs will collapse when the cold air enters
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