Cream puffs
By JoeRath
Creamy puffs that ensure success
Recipe Recommendations
- low-gluten flour 100g
- eggs of 3
- water 150g
- salad oil 70g
- salt one-third of a teaspoon
- sugar a small spoon
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cream puffs
1
Put the oil, water, sugar, and salt in the pan, heat over medium heat, and stir with a wooden spoon to evenly distribute the oil.
2
After the water boils, turn to low heat, pour all the low-gluten flour in one go, constantly stir, stir, stir until the flour and liquid are completely mixed and do not stick to the bottom of the pot, then turn off the heat.
3
After the dough cools, add the beaten eggs little by little, add one-third first, mix well, and then add slowly. Be patient. Stir it almost until you use chopsticks to pick up the batter and make it into an inverted triangle. Okay;
4
Put the batter into the decoration bag and squeeze it into the baking sheet one by one;
5
Preheat the oven to 180 degrees and bake for 15 minutes. The puffs will swell. At this time, turn to 180 degrees and bake for about 15 minutes. Just color the skin.
6
Whisk around 150g of cream. Cut the puffs in half, empty in the middle, and scoop the cream in with a small spoon.