Vanilla Cream Puffs

Name: Vanilla Cream Puffs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 80g water; 40g butter; 1/2 tsp Sugar; 1/4 teaspoon salt; 1.5 egg; Some Vanilla cream filling

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Jun Zhi spent two full pages to introduce this puff, and TIPS occupies almost a full page. After reading these two pages carefully, I suddenly felt that puffs seemed to be something not easy to master. I had been too lazy to do it before, just because I was too lazy to start the cooking process, but now I suddenly became nervous and cautious.
Operate as carefully as possible, and don't play it casually. Junzhi’s method of preparation has always been very detailed, but such detailed explanations are still confusing. Regarding the prepared batter, Junzhi described: “Use chopsticks to pick up the batter. The length from the corner to the bottom is about 4cm, and it will not slip off." At this step, I pick, I pick, I pick, pick, pick, pick. . . . However, the length is different each time. There are about 4 centimeters, 2 times and 3 times as much as this, and it seems that there are shorter ones? Suddenly there was a great question about this 4 cm: is it that the batter that is adjusted to the best condition must be 4 cm every time it is stirred? Or did you choose 4 cm after making the batter, and then recorded this data? Suddenly remembered that there was a puff in the Long Emperor's Book, I quickly turned it out and saw that there was only an inverted triangle, and there was no length limit. Well, stop worrying about this problem, continue to the next step. Seeing it gradually bulging in the oven, I am happy and worried, will it collapse?
I really don't understand, why do everyone have to punch holes in its buttocks to squeeze stuffing? To cover up that hole? We don't. If the filling hole is not visible, just make it smaller? Take a bamboo stick to tie a small hole, and squeeze the filling in with a small piping bag. As long as the filling does not overflow, after the small mouth is naturally closed, there will be no trace of filling. "

Ingredients

50g Low-gluten Flour
80g Water

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40g Butter

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1/2 tsp Sugar

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1/4 teaspoon Salt

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1.5 Egg

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Some Vanilla Cream Filling

Vanilla Cream Puffs

1. Materials

2. Put water, salt, sugar and butter into the pot together

3. Heat on medium heat until the oil melts and then boils

4. Turn to low heat and pour flour in one go

5. Use a wooden spoon to quickly stir evenly, non-stick pan, away from the fire

6. Continue to stir until the batter is not too hot, add the eggs in portions, and wait until the eggs are completely fused with the batter each time before adding the next time

7. Stir up the batter to form an inverted triangle, then

8. Put it in a piping bag, sharp tooth flower mouth

9. Squeeze the pattern on the baking tray

10. Put it in the oven, middle level, 210 degrees from the top and bottom, and bake for 10-15 minutes

11. The batter bulges, turn 180 degrees, and continue to bake for 20-30 minutes

12. Yellowish brown, baked

13. Put the cream filling into the piping bag and cut a small hole

14. Use a bamboo stick to make a hole in the puff

15. Insert the tip of the piping bag into the hole and squeeze into the filling

16. Serve and sprinkle with powdered sugar to decorate

Tips:
Don't add eggs all at once, as long as the batter is adjusted to the best condition, there is no need to continue adding eggs.

You can also directly use a small spoon to scoop up the dough and place it on the baking tray without extruding the pattern.

Do not open the oven door in the middle of baking to prevent the puffs from collapsing.