# Fourth Baking Contest and is Love to Eat Festival# Cream Puffs

Name: # Fourth Baking Contest and is Love to Eat Festival# Cream Puffs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g butter; 100g Low-gluten flour; 3 pcs egg; 150g Light cream; 10g Sugar; 160g water; 2g salt

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I bought some puffs from a cake shop a while ago. They turned out to be unpalatable. The skin was oily and thick and soft. The whipped cream was made from plants, so make it yourself. I used Junzhi’s recipe. Once successful, I added Some fruits and animal whipped cream are 10,000 times more delicious than the outside. The skin of the freshly baked puff is crispy, put it in a fresh-keeping bag overnight, the skin will become soft, so it depends on which type you like. "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Cream Puffs

1. Mix the butter, water, sugar, and salt into a container.

2. When it is boiling, turn to low heat. Pour all the flour in one go.

3. Stir quickly with four chopsticks, and all the surface is cooked.

4. When the batter is not too hot, add a small amount of eggs first, stir thoroughly until the batter absorbs all the eggs, and then add another time.

5. Pick up the batter with chopsticks. The batter is in the shape of an inverted triangle and will not slip off.

6. Put it in a piping bag. Extrusion molding.

7. Preheat the oven at 210 degrees and bake for 10-15 minutes. When the puffs expand, lower the temperature to 180 degrees and continue to bake them for 20-30 minutes until the surface is brown and ready to go out of the oven.

Tips:
1. Be sure to bake in place, otherwise the puffs will collapse after they are out of the oven, so remember not to open the oven door in the middle of baking.
2. After the puffs are completely cooled, squeeze in the whipped cream, otherwise it will melt.