Cream Puffs
Overview
I remember that I bought puffs twice in a group purchase online this year, not because I like to eat them, but because first of all, all the foodies in my family like to eat them. Secondly, because the redemption location is at Wanda Plaza opposite my home, it is very convenient to go to the redemption point to get puffs. When I saw the little girl there took out a long metal tube from the freezer and poked holes in the bulging puffs. When I was making cream, I was very curious about how the puffs could be made hollow. In order to satisfy my curiosity, puffs were listed as one of the baked desserts that I wanted to try. Although there were always many shortcomings the first time, a cold person came back and tasted it and thought it was a group purchase. . . . . . (As expected, he was completely defeated by Cream)
Tags
Ingredients
Steps
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Prepare materials
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Heat milk and butter until boiling and turn off heat
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Sift in the flour
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Mix well
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Put on the stove and continue to heat and stir until a thin film appears on the bottom of the container. Turn off the heat immediately
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Set the batter aside to cool slightly. Whip the whipped cream, sugar powder, and ice water over ice and place in the refrigerator for later use
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Pour in the egg liquid several times and mix the batter evenly after each pour
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Increase or decrease the egg liquid according to the actual situation until the batter forms an inverted triangle when lifted
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Put the batter into a piping bag
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Press out evenly sized batter on oil paper (I specially squeezed out 4 large ones. Many of the squares are small puffs. I like to make larger puffs)
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Place in the middle rack of a preheated oven at 200 degrees and heat up and down for 10 minutes. Turn to 185 degrees for 15 minutes until the puffs are puffy and golden brown. Turn off the heat, cool slowly in the oven, take them out and fill them with the whipped cream filling
