#the 4th Baking Contest and is Love to Eat Festival# Cream Puffs
1.
Prepare the ingredients and weigh them.
2.
Put the butter in a small pot (I put it directly in the basin), pour milk and salt, and boil on the stove until it boils and turn off the heat.
3.
Sift in low-gluten flour.
4.
Stir evenly with a spatula.
5.
Continue to turn on a low heat and stir back and forth until there is a layer of white paste at the bottom of the pot and the batter becomes a sticky dough.
6.
Change the dough to a clean basin and let it dry until it feels warm. After the eggs are beaten, pour them in three times. Each time the noodles and eggs must be fully stirred, and then add the next egg mixture.
7.
Finally, mix well into a thick, textured batter.
8.
Spread greased paper on the baking tray, and put the batter into a piping bag with a chrysanthemum mouth.
9.
Extrude an appropriate size shape on the baking sheet, with a distance between them.
10.
Preheat the oven at 200 degrees, bake the middle layer up and down for 10 minutes. After the puffs are shaped, turn them at 180 degrees and bake them for about 15 minutes until they are colored. (Time and temperature will vary depending on the oven)
11.
The skin of the baked puff is hard, this is normal, and it will soften when it is placed.
12.
The whipped cream is beaten with sugar to form a texture.
13.
Put it into a piping bag with a round hole piping mouth.
14.
Stick directly into the bottom of the puff and squeeze in the whipped cream. (If it is not easy to operate, use chopsticks to make a small eye at the bottom of the puff and then squeeze the whipped cream.)
Tips:
If there is no butter, you can use the same amount of corn oil or olive oil instead.
