Cream Puffs

Cream Puffs

1. Ingredients: low-gluten flour 80 g eggs 100 g sugar 5 g butter 60 g salt 4 g water 140 g

Prepare the materials and sift the low powder

2. Put water, salt, sugar and butter together in the pot, heat and stir over medium heat

3. When it is boiling, turn to low heat

4. Pour all the flour in one go and remove from the fire

5. Stir quickly with a wooden spoon to completely mix the flour and water to make it completely gelatinized

6. Stir the batter into the container to facilitate heat dissipation

7. When the batter is not too hot, add the eggs. First add a small amount of eggs, stir in a small amount until the batter absorbs the eggs, and then add another time. After adding the eggs, the batter will become more and more moist and smooth.

8. Pick up the batter at this time, the batter is in the shape of an inverted triangle, the length is about 4cm, and it will not slip off. It means that it is done, and there is no need to add egg liquid.

9. Put the appropriate flower mouth into the piping bag, and put the batter into the piping bag

10. Put a tarp on the baking pan and squeeze the batter onto the baking pan, keeping a certain distance between each dough to leave enough space for the dough to expand

11. Dip a spoon in a small amount of water and press down on the small tip of the top of the puff to make it smooth.

12. Preheat the oven at 210 degrees. Bake the middle layer for 10-15 minutes. When the puffs have expanded, lower the temperature to 180 degrees and continue to bake them for about 20 minutes, until the surface is yellowish brown and ready to go out of the oven.

13. 250 g whipped cream plus 25 g sugar

14. Hit to decorate

15. Choose the small round mouth flower mouth and put it into the piping bag, and put the cream in the piping bag.

16. After the puffs are completely cooled, insert the puffs with a small round hole at the bottom, and pour the fillings into them.

17. Or cut open the top of the puff,

18. Squeeze in the cream

19. And cover the cut off

20. Or cut the top, squeeze the cream and put on your favorite fruit

21. The six of them all do whatever they want

Tips:

Xiaoyingzi's words:
1. It must be baked in place, otherwise the puffs will collapse after they are out of the oven. Remember not to open the oven door during roasting;
2. It is not necessary to add all the eggs in the formula. The batter is in an inverted triangle shape and the length is about 4cm, and it will not slip off. No need to continue adding eggs;
3. The temperature at which the puffs are baked is very critical. First bake them at a high temperature. After the puffs are swelled and shaped, use 180 degrees of moisture to dry them so that the puffs will not collapse.