Salted Cheese Puffs
1.
Sift low-gluten flour
2.
Heat the butter to melt over medium heat, add water, and boil until boiling
3.
Do not turn off the heat, mix salt, 1 pinch of red pepper, 1 pinch of nutmeg powder into the oil and water, then pour in the flour and stir
4.
Low heat, stir for 1-2 minutes, until the dough becomes a ball and does not stick to the bottom
5.
Remove the dough from the heat and spread until warm. Beat the eggs, mix the egg liquid into the dough in batches, and stir it every time you pour 1 tablespoon to completely absorb the egg liquid and then continue adding it.
6.
Finally add the cheese, stir well and remove the dough from the heat, spread until warm. The Swiss cheese cubes are medium-soft in texture and will melt in about 30 seconds. Beat the eggs, mix the egg liquid into the dough in batches, and stir it every time you pour 1 tablespoon to completely absorb the egg liquid and then continue adding it.
7.
Until the batter is stirred into this state: the batter falls into an inverted triangle, and the falling speed is very slow. The egg liquid may not be used up, nor may it be enough. My eggs are relatively large, and about half of the egg liquid is left after using up.
8.
Preheat the oven to 210 degrees, line the baking pan with greased paper, and scoop a spoonful of batter onto the greased paper to form a circle. Such finished puffs have a diameter of 10 cm, which is very large. It is recommended to use a piping bag to squeeze into small puffs, which will look better after expansion.
9.
Finished product. The expansion is okay, but it's too big, a bit like a pineapple bun!
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