Cream Puffs

Cream Puffs

1. Prepare materials

2. Put water, sugar and corn germ oil in the pot, turn on medium heat and stir constantly to make the oil and water merge as much as possible, and boil until boiling;

3. Immediately pour in all the flour, turn to a low heat, and stir quickly to make the flour and water fully mix, and when the dough does not stick to the bottom of the pan, remove from the heat;

4. Use chopsticks to disperse the batter to dissipate heat. When the dough is lowered to hand temperature, add the egg liquid in batches. Stir thoroughly each time before adding it to the next;

5. Until you pick up the batter with chopsticks to form an inverted triangle, and the batter hanging upside down does not slip off, the length is not less than 3CM. At this time, if the egg liquid has not been added, do not continue to add it;

6. Preheat the oven up and down at 220 degrees, spread a layer of oil paper on the baking tray, put the puff batter into the piping bag, squeeze into the baking tray in turn, leaving a certain gap in the middle, and bake in the oven for 15 minutes until the puffs expand and expand ；

7. After the puffs expand and become larger, adjust the temperature to 180 degrees and continue to bake for 10 minutes. When the surface of the puffs are golden, they can be out of the oven. Add the whipped cream and whip the puffs with sugar. Squeeze from the bottom of the puffs and eat.