Cream Puffs

Overview

The outer shell of the freshly baked puffs is crispy. When you take a bite, the sweet cream is smooth and delicate. It is really a sweet experience

Prepare the required ingredients.
Cream required.
Sift the flour twice.
Crack the eggs into a bowl and stir well.
Combine water, salt and sunflower oil and bring to a boil.
Sift in the sifted flour.
Stir quickly until the flour is completely lumped together and does not stick to the pan, then turn off the heat. (The flour must be burned so that the gluten can be broken and the puffs can rise)
After the dough has cooled slightly, at about 60 degrees, add the eggs in batches.
Stir thoroughly until the batter absorbs all the egg liquid and becomes thick, and it should look like an inverted triangle when lifted with a spatula.
Place into a piping bag. (I used a large eight-tooth chrysanthemum mouth. I think the baked puffs look better if they have texture on the surface)
Line a baking sheet with oil cloth (or oil paper), and squeeze the puff batter onto the baking sheet, leaving some space between them to prevent them from sticking together after swelling. Place in the preheated oven and bake at 185 degrees for about 25 minutes until golden brown.
Whipped cream.
Cut a small opening in a piping bag and fill it with whipped cream. (I have used a thin nozzle for squeezing cream before, but I found it not easy at all. It is more convenient to just use a piping bag to squeeze it.)
Use a knife to make a small slit at the bottom of the puff.
Squeeze the cream into the puffs.