Custard Puffs
1.
Prepare the materials
2.
Beat eggs, sift low powder
3.
Soften the butter into the milk pan
4.
Add 150ml water, 2g salt and heat to boiling
5.
Pour the sifted low flour into the mixture of butter and water, and mix quickly to prevent the flour from clumping. Then put the pot back on the stove, heat it on a low heat, and keep stirring until a film appears on the bottom of the pot and the batter is formed into a mass.
6.
Pour the egg mixture in portions, and cut the dough into several small pieces by cutting and mixing, so that the dough can fully absorb the egg mixture
7.
Continue to add a small amount of egg liquid, adjust the humidity, until the batter can slowly flow down, forming an inverted triangle shape
8.
Put the batter into the piping bag, then cut a small opening in the piping bag, and squeeze the puff liquid on the baking tray with greased paper, paying attention to leave enough space between each
9.
After squeezing, press the tip with a spoon, preheat the oven, middle layer, bake at 220 degrees for 8 minutes, turn 180 degrees and bake for 20 minutes
10.
Baked puff pastry
11.
Put the prepared custard sauce into a piping bag
12.
Tie a hole in the puff puff and punch the custard sauce in the piping bag into the puff puff.
Tips:
1. The amount of egg liquid added to the dough can be adjusted according to the actual situation, as long as it can form an inverted triangle shape, it is not necessary to use up the amount of egg liquid, but if it is not enough, continue to add egg liquid, so be sure Add a little bit, not too much at once.
2. Because the puffs will expand during the baking process, there must be enough space between each puff before baking.
3. The oven is different, and the time and temperature are for reference only, pay attention to observation when baking.
