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

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

1. Weigh the butter, water, sugar, and salt according to the recipe, prepare a small pot, and pour the butter, water, sugar, and salt into the pot.

2. At this time, slowly heat the pot with a low fire, while gently stirring, the butter will melt in the water a little bit (do not use a high fire, so that the butter has not melted but the water boils first).

3. During the heating process, the flour is weighed and sieved.

4. When the butter is completely melted and the water starts to boil, we pour the flour into the pot all at once.

5. At the same time, use a whisk to stir quickly to make the flour and water fully mix evenly (as shown in the figure, the flour is blanched), and the fire can be turned off at this time.

6. Continue to stir the batter, and at the same time pour the beaten egg liquid into the batter several times, pour a little each time, stir until it is fully mixed with the batter, and then pour it into the next time.

7. In this way, pour the egg mixture while stirring until the batter becomes delicate and smooth. Lifting it with a whisk will pull up a relatively long tail. In this state, the batter is made successfully. (Because you can only use manual, so the mixing time will be longer, be mentally prepared~)

8. Transfer the prepared batter to the piping bag, and use the chrysanthemum-shaped piping nozzle to squeeze out small puff blanks one by one. (Note that the spacing should be larger, the puffs will swell very much~) Then use your fingers to dip in water to flatten the tip of the head to make it look better.

9. Set the time to 25 minutes, adjust the temperature to 190 degrees, put it in the oven and start baking. As time goes by, the puffs will grow up slowly. After 20 minutes, observe that the surface has been colored, so you can basically take it out to avoid baking. paste. Even if the puff pastry is finished~

10. During the baking process, we can make the cream filling. Pour the whipped cream into a single bowl and add an appropriate amount of white sugar.

11. Use an electric whisk to beat quickly, and the cream will gradually become thicker from thinner, until the surface has clear lines and can stabilize the shape.

12. Transfer the cream to the piping bag, cut a small mouth at the bottom, and squeeze the whipped cream into the natural crack of the puff (or poke a small hole by yourself), so that a fragrant and delicious cream puff is It's done~