Vanilla Cream Puffs

Vanilla Cream Puffs

Overview

Junzhi spent two full pages introducing this puff, while the TIPS took up almost a full page. After reading these two pages carefully, I suddenly felt that puffs seemed to be something that was not easy to master. I had always been too lazy to do anything before, just because I was too lazy to stir up the pot, but now I suddenly became anxious and cautious. Follow the instructions as carefully as possible and don't be spontaneous. Junzhi's preparation steps are always very detailed, but such a detailed explanation can still make people confused - for the prepared batter, Junzhi described it like this: Use chopsticks to pick up the batter, the batter is in the shape of an inverted triangle, the length from the tip to the bottom is about 4cm, and it will not slip. To this point, I pick, I pick, I pick, pick, pick, pick again. . . . However, the length varies each time. There are some that are about 4 centimeters, some that are 2 times or 3 times this size, and there are also shorter ones, it seems? All of a sudden, I had a huge doubt about this 4 cm: Is the batter that has been adjusted to a perfect state must be 4 cm every time? Or did Junzhi mix the batter and pick it out, 4 centimeters, and record this data? Suddenly, I remembered that there was a puff in the Emperor's Manual. I quickly turned it out and saw that it was only an inverted triangle with no length limit. Okay, let’s not worry about this anymore and move on to the next step. Watching it gradually swell in the oven, I feel happy but worried, will it collapse? I really don’t understand why everyone has to punch holes in its butt to squeeze stuffing out of it? To cover up the hole? We prefer not to. If the filling hole cannot be seen, wouldn't it be OK to make it smaller? Poke a small hole with a bamboo skewer and squeeze the filling into the piping bag with a small opening. As long as the filling does not overflow, after the small opening is naturally closed, there will be no trace of filling.

Tags

Ingredients

Steps

  1. Materials

    Vanilla Cream Puffs step 1

  2. Put water, salt, sugar, and butter into a pot

    Vanilla Cream Puffs step 2

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

    Vanilla Cream Puffs step 3

  4. Turn to low heat and pour in the flour all at once

    Vanilla Cream Puffs step 4

  5. Use a wooden spoon to stir quickly and evenly, so that it does not stick to the pan, and remove from the heat

    Vanilla Cream Puffs step 5

  6. Continue stirring until the batter is not too hot. Add the eggs in batches. Wait until the eggs are completely blended into the batter each time before adding the next one

    Vanilla Cream Puffs step 6

  7. Pick up the batter and shape it into an inverted triangle, then

    Vanilla Cream Puffs step 7

  8. Put it into a piping bag with a pointed tip

    Vanilla Cream Puffs step 8

  9. Pipe out patterns on the baking sheet

    Vanilla Cream Puffs step 9

  10. Put in the oven, middle layer, heat up and down at 210 degrees, bake for 10-15 minutes

    Vanilla Cream Puffs step 10

  11. When the batter puffs up, turn 180 degrees and continue baking for 20-30 minutes

    Vanilla Cream Puffs step 11

  12. Brown in color, out of the oven

    Vanilla Cream Puffs step 12

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

    Vanilla Cream Puffs step 13

  14. Poke a hole in the puff with a bamboo skewer

    Vanilla Cream Puffs step 14

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

    Vanilla Cream Puffs step 15

  16. Place on a plate and sprinkle with powdered sugar to decorate

    Vanilla Cream Puffs step 16