Name: [sweet Chestnut Vanilla Puffs]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low powder; 57g Salad oil; 10g milk; 100g Egg liquid; 1g salt; 1g Baking powder; 55g water; 4g corn starch; 15g chestnut; 20g Caster sugar; 1/2 root Vanilla bean pods; 50g fresh cream; 1 piece yolk

[sweet Chestnut Vanilla Puffs]

1. Put the milk, water, salt, salad oil in a pot, heat it to a boil

2. Quickly add the sieved low powder and mix with a whisk to form a dry powder-free state

3. Turn on medium heat again and keep mixing, about 20 seconds, pour into the container

4. Add the egg liquid in 4 to 5 times, mix thoroughly before proceeding to the next time

5. Add baking powder

6. Put the mixed puff paste into a piping bag, and squeeze 16 batter on the baking tray (the oven is now preheated)

7. The back of the spoon soaked in water gently press the raised batter tip for trimming

8. Brush egg liquid, spray water

9. Put it in the oven at 210° for about 25 minutes

10. Beat egg yolks with caster sugar until viscous and whitish

11. Add the sifted low-gluten flour and cornstarch mixture and mix well

12. Add milk and mix well

13. Add half a vanilla bean seed

14. Heat on low heat, stir constantly, and it will be viscous. Let cool at room temperature, cover with plastic wrap and store in refrigerator for 1 hour

15. Chestnuts

16. Add the fresh cream and stir evenly, add the chestnut mint and stir evenly, the chestnut custard cream filling

17. Chopsticks poked a small mouth

18. Squeeze in the filling, about 7 minutes full

Tips:
*The egg liquid cannot be added at one time, it will cause no lines on the surface

*Do not open the oven during the baking process, so as not to affect the puffs

*There is no baking powder or vanilla extract and no need to add

Tools: 2 piping bags, 2 piping mouths (I used large and small round piping mouths here)

Baking: 210°C middle layer, 25 minutes up and down