Cream Puffs
Overview
I made big puffs a few months ago, and then I saw a lot of TXs on the Internet showing off the small puffs they made. I thought they were cute at first glance, and they were very convenient to eat one bite at a time. But this time I was not as lucky as the big puffs last time. Maybe the batter was not mixed properly the first time, or the shape of the batter was wrong. The puffs came out like flat tires. OK, I know, my obsessive-compulsive disorder is here again. I searched for the reasons for my failure, summarized my experience, and tried again the next day. I feel a little nervous. I especially like to observe the process of desserts changing in the oven through the glass door. When I see the small balls in the oven that swell and bulge, I know that I am not far from success
Tags
Ingredients
Steps
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Put the butter and water into a pot, heat until melted and boil, turn off the heat
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Pour in the sifted flour at once and mix quickly
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Heat again until a thin film appears on the bottom of the pot and is off the heat
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Let the dough warm up, add the egg liquid several times until it forms an inverted triangle when lifted up with chopsticks
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It is not necessary to use all the egg liquid here, as long as the inverted triangle state is maintained
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Squeeze them on the baking sheet, leaving some distance between them, and put them in a preheated oven at 200 degrees. The middle layer should be 200 degrees for 15 minutes and turn to 170 degrees for 17 minutes
