Cream Puffs

Overview

It was the first time I made puffs. The first dish came out a little burnt and had no texture. When I saw it, it must be too thin and the temperature was not controlled well, so I immediately changed it! Success~

Tags

• baking
• butter
• cake flour
• egg
• whipping cream
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Add milk, butter and a little salt to a pot and bring to a boil over low heat

   

2. 2 Add the flour and mix quickly until it doesn't stick to the pan

   

3. 3 Take the batter out of the pan and let it dry in a basin until it is not hot (about 60℃)

   

4. 4 When the batter is no longer hot, add the egg liquid in batches. It is not necessary to add all the egg liquid, and stir evenly each time.

   

5. 5 Lift the batter until the triangle is upside down, but not dripping. Preheat the oven to 210℃ for about 5 minutes

   

6. 6 Put the piping bag into a piping bag and squeeze the batter into the baking pan (you can put tin foil underneath, the color will look better)

   

7. 7 In the preheated oven, put the squeezed batter into the middle layer. Mine is a 12L small oven. Bake at 210°C for 15 minutes (you can see that the batter has expanded until it cannot be bigger). Turn to 180°C and bake for 20 minutes (please stay away when you squeeze the batter. Mine has already expanded into such a cute shape)

   

8. 8 Refrigerate the whipped cream for 24 hours and freeze for half an hour before whipping. If the weather is hot, fill a basin larger than the light cream basin with ice water or place an ice pack, and place the cream basin into the ice water basin.

   

9. 9 Add appropriate amount of white sugar to the light cream, the ratio is 10:1, and whip until it resembles a flower. Be sure to watch carefully to avoid overdoing it!

   

10. 10 It’s baked~

    

11. 11 After cooling, squeeze the whipped cream from the bottom of the puff (it must be cooled, otherwise the cream will melt away) ~ biaji, it is delicious ~