Cream Puffs (reference Serving Size: 40 Pcs)
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Puff materials: hot water: 220g, salt: 2g, butter: 120g, Zhanyi sugar: 15g, Zhanyi low-gluten flour: 120g, eggs: 3
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Cream material: whipped cream: 500g, Zhanyi powdered sugar: 30g, Zhanyi vanilla extract: 3g
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Production: 1. Make the puffs first, and sift the low-gluten flour from Zhanyi for use
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2. Pour butter, salt and granulated sugar into hot water together and heat and boil together to turn off the heat
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3. Then immediately pour the sieved low-gluten flour into the butter liquid and stir it evenly with a silicone spatula.
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4. After mixing well, let it cool for 5 minutes. After the temperature drops, add an egg and stir quickly with a manual whisk until the eggs are completely integrated, and then repeat the process to complete the addition of 3 eggs, stir and mix evenly
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5. Put the finished puff batter into a piping bag, and squeeze out the shape on a non-stick bakeware with a toothed mouthpiece
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6. Preheat the oven up and down to 200 degrees. After baking the middle layer for 25 minutes, adjust the temperature of the upper and lower fire to 190 degrees and continue to bake for about 12 minutes until the surface is golden brown (the temperature and time are adjusted according to the actual temperature of the personal home oven)
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7. Next, make the cream filling, pour the vanilla extract and powdered sugar into the whipped cream
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8. Whip the cream together
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9. Cut the cooled puffs from the middle with a knife
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10. Squeeze the whipped cream filling in the middle of the cut puffs to make a filling and serve
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Finished
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