1. Weigh the butter, water, salt and sugar and put them in the pot
2. Weigh out other materials
3. Heat the butter in a pan on fire to melt the butter, heat until the water boils, and melt the salt and sugar
4. Medium cremation to open all materials
5. Pour the flour while the water is boiling, and stir quickly
6. Stir until the dough is hot and well integrated with the water, turn off the heat
7. When the dough is cold to warm, pour the amount of egg liquid (beat three eggs evenly in advance), add a small amount first, add slowly, don't pour it all at once
8. Until the added egg mixture can lift the dough into an inverted triangle state, so the egg mixture must be added slowly, it may not be used up, so adjust appropriately depending on the shape of the dough.
9. Use a spoon to scoop out the batter and put it in a baking pan lined with tin foil.
10. After seeing a little swelling of the dough at 210°C for 20 minutes, turn it to 185°C and bake it for about 40 minutes. Because the puffs I made are large, the baking time is prolonged. If the dough is scooped down, turn the temperature and bake it for 20 minutes. It’s about a minute or so. In short, it must be baked in place, otherwise it will collapse after being out of the oven.
11. Melt a little chocolate, put it in a piping bag, and decorate the surface
12. Feel free to decorate
13. The delicious puffs are ready
Tips:Heart-warming reminder: When baking, be sure to bake in place, and do not open the oven door in the middle, try to keep the temperature stable, bake until the dough expands, turn to a lower temperature and continue to bake until the surface of the puff is light golden yellow, if it is not baked in place The puffs will collapse after they are out of the oven, so the temperature must be controlled well. Of course, it must be adjusted according to the temperature of the oven because I did not use cream as the filling, so this is the original puff, which is lightly sweet and has a hint of salt. If you like cream filling, just like the way to make a cake cream filling, whipped the cream, cut open the cold puffs, and add the cream.
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