# Fourth Baking Contest and is Love Eating Festival#puff Pastry Cream Puffs
1.
Prepared ingredients.
2.
The butter in the puff pastry is mixed with low-gluten powder, and powdered sugar is kneaded into a powder.
3.
Knead into dough and refrigerate for later use.
4.
Sift the low-gluten flour for puffs and set aside.
5.
Add sugar, salt, and water to the butter for puffs and bring to a boil.
6.
Add low-gluten flour.
7.
Mix well into non-granular form and let cool.
8.
Beat the eggs.
9.
Slowly add the egg mixture several times to the puff dough. Mix the egg mixture with the dough and add the egg mixture each time.
10.
The final dough is a bit sticky, and it can be pulled out of thin slices. About 75 grams of egg liquid was used, and the two eggs were not used up.
11.
Divide the mixed dough into small portions in a baking tray, and then spread the puff pastry dough slices on top.
12.
Preheat the oven at 180 degrees, put the puff pastry bran into it and bake for 35 minutes.
13.
Whip the whipped cream with sugar.
14.
Cut the puffs in the middle and fill them with whipped cream.
15.
Puff pastry cream puffs with crispy outside and soft inside are just fine.
Tips:
1. Do not open the oven door during the baking process, otherwise the baked puffs will collapse.
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