Vanilla Cream Puffs
1.
Mix the butter, water and salt in a pot, cook on low heat until the butter is completely melted and the water boils. Remove from heat.
2.
After the low-gluten flour is sieved, pour in the butter water, cut and mix with a spatula until it is even and there is no dry powder.
3.
Heat on a low heat and keep stirring until a thin film appears at the bottom of the pot.
4.
Quickly pour the batter into the cooking bowl, cool down slightly until it is not hot, and add half of the beaten egg liquid.
5.
Use a spatula to quickly cut and mix the egg liquid and batter evenly. When the egg liquid is completely absorbed, add a portion of the egg liquid and mix quickly. Until the batter is scooped up, it doesn't fall into a ball, and after floating down, it looks like an inverted triangle on the spatula.
6.
Preheat the oven at 200 degrees. Put your favorite flower mouth in the piping bag (round flat or eight-toothed), put it in the batter, expel the bubbles, and squeeze it into a round or long strip on a baking pan covered with greased paper.
7.
Spray some water on the squeezed batter and put it in the preheated oven. Bake the middle layer at 200 degrees Celsius for about 40 minutes until the puff swells and the cracks turn brown. Take out the puffs, cut them at 1/3 after cooling, put them back in the oven and bake them with residual heat, then take them out and let them cool.
8.
Add the whipped cream, vanilla extract and caster sugar to 7 and distribute, and put it into the piping bag with the flower mouth. Fill the hollow of the puff with cream, put the cut off lid on the cream, and finally sift a layer of powdered sugar.
Tips:
When heating the batter, be sure to heat it until there is a thin film at the bottom of the pan, and then pour it out immediately.
Let the batter before adding the egg mixture cool slightly, or the egg will be cooked.
The egg liquid will not swell up if it is added too much, and it will not work if it is added too little.
The mixed puff paste should be squeezed onto the baking tray while it is warm, and the skin will become crispy by spraying water before baking.
The oven door cannot be opened or the temperature drop is too low during the roasting process. It is no problem if our oven keeps roasting at 200°C. You can also bake at 180°C after bulging at 200°C. Sudden cooling will become deflated...
The baking time is determined according to the size of the puffs, the long puffs take longer, and the small puffs are short.
Be sure to let the puff shells cool before filling. You can poke a hole in the bottom to squeeze the stuffing in. You can also cut the puffs to squeeze the stuffing in. If you want to eat the skin alone, there is no problem (very crispy!)
