Vanilla Cream Puffs
1.
One puff dough: 100g low powder, 160g water, 80g butter, 1 teaspoon of sugar (5ml), 1/2 teaspoon (2.5ml) of salt, 3 eggs
2.
Weigh out the clean water
3.
Put water, salt, sugar and butter into the pot
4.
Heat over medium heat and stir slightly to make the grease evenly distributed
5.
When it is boiling, turn to low heat
6.
Pour the flour in one go
7.
Stir quickly, be sure to stir quickly. After transplanting until the flour and water are completely fused together, after the pan is not sticky, turn off the heat, and the flour is all cooked.
8.
Wait until the batter is not too hot (the temperature is about 60-65 degrees), add the beaten egg liquid in portions.
9.
Add a small amount first, and wait for the batter to fully absorb the egg liquid each time before adding
10.
Stir quickly and use chopsticks to pick up the batter. The batter is in the shape of an inverted triangle. The length from the sharp corner to the bottom is about 4cm, and it will not slip. There is no need to add eggs. You don't need to add all the eggs in the recipe.
11.
Prepare piping bag and chrysanthemum piping mouth
12.
Put the batter into the piping bag
13.
Squeeze the batter onto the baking sheet
14.
Put it in a preheated oven, in the middle of the oven, and bake at 210 degrees for 10-15 minutes. After the puffs are expanded and shaped, reduce the temperature to 180 degrees and bake for 20-30 minutes until the puffs are yellow. Brown, remember not to open the oven door in the middle of baking, otherwise the puffs will collapse after they are out of the oven
15.
After the puffs have cooled down completely, put the vanilla cream filling in them and they are ready to eat.
16.
Vanilla Cream Puffs
Tips:
Baking: In the middle of the oven, bake at 210°C for 10-15 minutes. After the puffs are expanded and shaped, reduce the temperature to 180°C and bake for 20-30 minutes until the puffs are yellowish brown on the surface and halfway through baking. Remember not to open the oven door, otherwise the puffs will collapse after they are out of the oven.
Be sure to inject the vanilla cream filling before eating
