Strawberry Cream Puffs

Overview

How to cook Strawberry Cream Puffs at home

Tags

• baking
• old man
• afternoon tea
• butter
• egg
• egg white
• kewpie strawberry jam
• low gluten flour
• whipping cream
• milk
• salt

Ingredients

Steps

1. 1 Put milk, salt and softened butter into a mixing bowl, cook at 120 degrees on the induction cooker until bubbling

   

2. 2 Keep the induction cooker warm, sift in low-gluten flour

   

3. 3 Use a rubber knife to stir evenly, adjust to 120 degrees and stir until a thin film of batter appears on the bottom of the pot, then turn off the heat

   

4. 4 Use a rubber knife to stir evenly, adjust to 120 degrees and stir until a thin film of batter appears on the bottom of the pot, then turn off the heat

   

5. 5 The mixed batter is shiny and smooth

   

6. 6 Put the batter into a piping bag, line a baking sheet with parchment paper, and pipe out the puff batter. Preheat the oven to 200 degrees and bake for 20 minutes until the puffs are golden brown and puffed up. Turn off the heat and continue to simmer for 5 minutes before taking them out to cool.

   

7. 7 Use chopsticks to poke a hole in the bottom of the puff

   

8. 8 All poked puffs

   

9. 9 Refrigerate the light cream for more than 12 hours in advance and whip the light cream

   

10. 10 Add the whipped cream to the Kewpie strawberry jam and mix well

    

11. 11 Put the mixed whipped cream into a piping bag and pipe into puffs

    

12. 12 The puffs are broken open and filled with cream