Cream Puffs
Overview
[Cream Puff] Every bite is sweet. I like food more and more, and the process of making it is always full of expectations and surprises. The surprise that comes with the puffs is that magical hollowness. Why is this? Why does a ball of batter become hollow after baking? Also, if the sesame balls have been fried, what about the hollow sesame balls? In fact, it doesn’t matter whether there is an accurate answer. As long as you follow the recipe, it will be easy to succeed. Enjoy the delicious food made by yourself! Crispy puffs with cream filling, one bite at a time, so delicious!
Tags
Ingredients
Steps
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Material diagram
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Take a small pot, preferably a stainless steel pot, and cook the sugar, salt, butter and water until the butter melts. Cook and stir.
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Sift the flour into a small pot and mix evenly,
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Shape the dough into butter.
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After measuring a little, add three eggs in three or more times, ensuring that the eggs are completely penetrated into the dough each time
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When the batter is smooth and smooth, lift the spatula and pull out a triangle from the bottom. The amount of three eggs is not certain. You may not be able to use them all, or you may be short of a little. This is the maximum amount.
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Put the mixed batter into a piping bag. I used a chrysanthemum nozzle. You can also use no mouth or other nozzles.
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Spread the batter evenly onto a baking sheet lined with parchment paper, leaving a gap in the middle.
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Preheat the oven to 210 degrees and put it in. After the puffs are set for about ten minutes, turn the oven to 180 degrees for about 20 minutes.
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During the waiting time, you can beat the light cream and sugar and set aside.
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Don't rush to open the oven after it's finished working. The puffs will be crispier after simmering for a while. Use a piping tip to pipe the whipped cream from the bottom of the puff into the cooled puff. The deliciousness is right in front of you. Sift in powdered sugar and enjoy.
