Original Cream Puffs

Original Cream Puffs

1. All raw materials except flour and eggs are put into the pot.

2. Immediately turn off the boil to low heat.

3. Pour all the low powder at once.

4. Keep stirring until it reaches a non-stick pan and then remove from the heat.

5. Continue to stir, wait for part of the heat to dissipate, then add the egg liquid a little bit, stir evenly, and then pour in the egg liquid (note that the egg liquid may not be finished, because the water that everyone loses when it is heated and boiled is also variable).

6. Stop stirring until the chopsticks are lifted and the triangular batter that does not fall down appears.

7. Use a small spoon to put it on the plate; then put it in the oven, bake at 210°C for 15 minutes and then cool it down to 180°C for 25 minutes. Don't open the oven in between.

8. Add sugar and a few drops of vanilla extract to heavy cream, then beat.

9. Put the baked puffs in the refrigerator for 1 hour, and then use chopsticks to make a hole in the back (pinch it to the end, don't pierce it).

10. Then put the whipped cream in the fresh-keeping bag, then cut a small mouth and squeeze it~ squeeze it until the fresh-keeping bag is pulled back and the cream comes out, which means that there is not a lot of it and it is full.

Tips:

If you can't finish it all at once, put it in the refrigerator compartment, and take it out when you want to eat it.