Cream Puffs
1.
Pour water and corn oil into the pot.
2.
Add sugar and salt, stir well, boil and turn to low heat.
3.
Pour in the sifted flour and stir quickly until the pan is not sticky, so that all the flour is blanched.
4.
Dry the batter to about 60 degrees, add the eggs in portions, stirring well each time.
5.
Stir the batter until it becomes an inverted triangle after being lifted, and the sharp corner is about 4cm.
6.
Put the batter into a piping bag and squeeze it on the baking tray.
7.
Preheat the oven to 210 degrees, bake for about 10 minutes until the puffs expand, lower the temperature to 180 degrees, and continue to bake for about 20 minutes until the surface is colored.
8.
After the puffs are baked, dig out a small hole at the bottom, and squeeze the whipped cream in with the decorating mouth.
Tips:
1. During the baking process of the puffs, be sure not to open the oven, otherwise it may cause the puffs to collapse;
2. The eggs in the batter cannot be added at once, but added in portions, and fine-tuned according to the state of the batter and the size of the egg, as long as the state of the batter is appropriate~
3. The baking time and temperature should be adjusted according to the temper of your own oven, don’t stay the same~
