It's More Delicious After Freezing [pocket Cream Puffs]

Name: It's More Delicious After Freezing [pocket Cream Puffs]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 160g water; Some egg; 60g Salad oil; 1 tsp Sugar; 1/2 tsp salt

by Rain wood

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I moved to a new house, although it hasn't been completely cleaned up yet. But this part of the kitchen is the most important and the fastest to get it done. My husband also bought me a large oven. When I wanted to buy it, I was still very hesitant. Because of this kind of gas oven, I have never seen it before. I rarely see who is using it. Originally, baking had strict requirements for each link. I was really worried that this oven could not produce good things at all. As a result, after several trials, it feels better to use than the electric one, and it is very fast, and because the one I bought is large-capacity, I can bake a lot next time. It’s just that the firepower needs to be adjusted by oneself, and he slowly tasted his temper~ Generally speaking, I am still very satisfied!

Because the baking tray is relatively large, I bake a lot more, which is really enjoyable. I like to watch the batter slowly grow bigger in the oven, and it will look fat. My husband said it’s okay to make more, so I took it to the unit the next day. As a result, there are some left at home. Finally, the husband said to put them in the refrigerator and freeze them to see what they tasted. As a result, the next day, I took it out and had a good taste. In such a winter, in a warm room, it is really cool to eat a few frozen cream puffs! It's a bit like an ice cream, the upper and lower two layers are egg rolls and the middle is ice cream. "

Ingredients

100g Low Powder
160g Water
Some Egg
60g Salad Oil
1 tsp Sugar
1/2 tsp Salt

It's More Delicious After Freezing [pocket Cream Puffs]

1. Pour the low-flour and other ingredients except eggs into the pot, stir and heat over medium heat.

It's More Delicious After Freezing [pocket Cream Puffs] recipe

2. Bring to a boil and turn to low heat, add all the low powder. Choose a thicker spoon or rolling pin.

3. Stir while heating, and finally form a dough-like cooked batter.

4. When the batter cools to about 60 degrees, add the egg liquid in portions.

5. Stir constantly, press one direction.

6. Finally, stir until the batter is very smooth, and after being stirred up, it forms an inverted triangle shape that does not drip.

7. Put the piping bag into the piping bag, put the piping bag into a high barrel container, open the mouth of the bag, and hang it just beside the mouth of the container. This makes it easy to add the batter, and you won’t make it everywhere.

8. Squeeze pellets the size of a 5 dime coin in the baking pan. There must be a gap between them, the puffs will become bigger after baking!

9. Preheat the oven for 3 minutes, and bake the middle layer at 220 degrees for 10-15 minutes. When you see that the puffs have grown bigger and no longer grow, you can turn to a low fire of 180 degrees and continue to bake for about 20 minutes.

Tips:
1. Pour all the liquid in the first step into the pot before heating! I remember someone said to heat it first, then pour the oil, then add the sugar, and finally pour the water.....Think about it and know it’s a scary sound~ Haha

2. To make the puff crisper, after baking, let it stand in the oven for another 20-30 minutes before taking it out.

3. Squeeze in your favorite fillings.

4. The taste of ice cream after freezing.