Cream Puffs

Name: Cream Puffs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g Soft white sugar; 100g Light cream; 160g Shimizu; 70g Corn oil; 1/2 tsp fine; 3 egg

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Puffs, the white powder is powdered sugar. Puffs are a kind of sweets from Italy. Whipped cream, chocolate and even ice cream are wrapped in the fluffy creamy pasta.
Puff is a kind of dessert that gives people a sense of happiness. It is wrapped with soft cream in the crispy outer skin. With a light sip, it is full of happiness. What reverberates in the mouth is a feeling of being pampered and surrounded by love. I made this cream puff for the first time. My friend was surprised. It was so good. I was also surprised. I would make it too, haha. Those who like it can try it. It's actually very simple.
Ingredients: 100 grams of low powder, 160 grams of water, 70 grams of corn oil, 1 teaspoon of soft white sugar, 1/2 teaspoon of salt, 3 eggs

Filling: 100 grams of cream, 50 grams of soft white sugar"

Ingredients

100g Low-gluten Flour
50g Soft White Sugar
100g Light Cream
160g Shimizu
70g Corn Oil
1/2 tsp Fine
3 Egg

Cream Puffs

1. After preparing the ingredients, beat the eggs first. Sift the low flour in advance.

2. Add water, corn oil, 1/2 tsp of salt, and sugar to a small pot and bring to a boil.

3. Stop the fire and pour the flour in.

4. Stir quickly and evenly until there is no dry powder. There is a thin film on the bottom of the pot, which does not stick to the pot.

5. When the batter is cool and not hot, add the egg liquid, add a little first, mix well until absorbed, and then pour it into the next time. (You can't pour all in, see step 6)

6. Pour in the egg liquid and mix well as you pour it in. The batter is getting smoother and smoother. Pick up the batter. When it is in an inverted triangle state, you don't need to pour the egg liquid. And the batter will not flow.

7. Pour the batter into the piping bag.

8. Squeeze the baking sheet, leaving some space between the puffs, not too close.

9. Preheat the oven to 180 degrees, middle level, up and down, and bake for 20 minutes. Turn off the heat and simmer for five minutes before taking it out. Being hollow is success.

10. Add 50 grams of sugar and whip the cream, cut a small mouth, and squeeze the cream with a round flower mouth.

Tips:
1. The low flour should be sifted in advance, and quickly mix well until there is no granular shape when pouring into the boil. I didn't add fire to the stove. If the room temperature is particularly low and the batter cools quickly, return to the pot and stir for a few seconds. Stir until there is a layer of film at the bottom of the pan and the pan is not sticky.

2. The three eggs are not used up, there are some left.

3. This amount is a little too much, you can seal it up if you can't finish it. You can go back to the oven and bake for another two to three minutes when you eat it.