1. The ingredients are ready, put the whipped cream, the bowl for whipping cream and the stirring rod in the refrigerator. Low temperature is very important for making good cream.
2. Put butter, salt, sugar and water in a pan, melt the butter over medium heat and bring the water to a boil. At the same time, sift the all-purpose flour and set aside
3. It looks like this when the water is boiling, with small bubbles appearing on the edge. Don't keep boiling for too long, so as not to evaporate too much water
4. After the water is boiled, remove from the heat immediately, add the flour, and stir with a wooden spoon until evenly
5. Put the pot back on medium heat, and keep stirring the batter for 1 to 2 minutes. This step is to evaporate a little water in the batter. When the batter easily falls off the wall of the pot and becomes a ball, it is fine. At this time, the pot A thin film will be left on the wall, so try to use a stainless steel pan instead of a non-stick pan. Then remove the pan from the fire, spread the batter and cool for 5 minutes
6. The eggs are broken up. When the temperature of the batter is not enough to cook the eggs, add the eggs to the batter little by little, and stir until evenly. At this time, pay attention to the texture of the batter. The final batter should be that It can be scooped up by a wooden spoon, but it will flow down in a ribbon after a little shake. I forgot to take a picture here. I'm sorry
7. Use a squeezing tape to squeeze the puff batter, of course, a spoon is also possible here
8. Dip your hands and flatten the protruding small points
9. Put it into the oven at 200 degrees Celsius for about 20 minutes. Of course, the time required will vary depending on the size of the puff, so check it from time to time, when the surface of the puff is golden yellow. Do not open the oven door in the middle of the baking process. Otherwise the puff will collapse
10. Place the baked puffs on the rack to cool
11. Take the cream out of the refrigerator and beat it at mid-range until you can see the track of the stirring stick. Add icing sugar and vanilla extract to taste, and then beat until the cream can stick to the stirring stick and form small peaks. Be careful when you beat the cream, slowly Come, don't fight
12. Cut open the puffs, squeeze or spoon in the cream, and then cover and you're done
13. Strawberries and vanilla cream are also a perfect match, beautiful and refreshing
Tips:1. If the heating time is too long in step 5 and too much water has evaporated, the puff batter after adding two eggs may still be too viscous. At this time, you can continue to add eggs little by little until it reaches the correct value. Batter texture
2. On the contrary, if there is too little water evaporated in step 5, you may not need to add two eggs in step 6, so you should pay attention to adding eggs little by little, and check the batter texture from time to time to avoid the final batter is too thin
3. Try to use high-quality butter and natural vanilla extract, they will affect the taste of the puff
4. If you don’t like cream, you can also use Greek yogurt instead. In Singapore, durian is also put in the puffs, baa, one of my favorites
