cream puffs
A few days ago, a recipe for "Original Puffs" was published, and some children's shoes put forward their opinions: "If you don't have a cream sandwich, can you call it a puff?" In fact, puffs are a Western-style dessert. The fluffy creamy dough is wrapped in cream, chocolate and even ice cream. The last time I published was only the original puff dough. The filling was easy but the dough was difficult to make. After learning to make that, I can choose other cream puffs and ice cream puffs.
Recipe Recommendations
- milk 100 ml
- unsalted butter 45 grams
- salt 1 grams
- low-gluten flour 60 grams
- eggs of 2
- light cream 100 grams
- white sugar 20 grams
- milk fragrance
- baking
- an hour
- senior
Steps for cream puffs
1
Prepare the ingredients for puffs.
2
Heat the milk, butter, and salt together until they boil, and turn off the heat immediately.
3
Sieve in low-gluten flour.
4
Stir well.
5
Continue to turn on medium heat and stir until a thin film appears on the bottom of the pot, and turn off the heat.
6
When drying until it is not hot, beat the two eggs and add them to the batter in four times, stirring well each time before adding again.
7
The mixed batter is shiny, smooth, and sticky. When picked up, it will take on the shape of an inverted triangle.
8
Put the batter into the decoration bag. Medium flower spout.
9
Lay oil paper on a baking plate and squeeze out a evenly sized batter. Leave a gap between each other.
10
Preheat the oven at 200 degrees for 10 minutes, and bake at 190 degrees for 20-25 minutes. Until the surface of the puffs is golden yellow and swollen and straight, turn off the heat and continue to simmer for 5 minutes, then take out and let cool.
11
Prepare light cream and sugar. Refrigerate the light cream 24 hours in advance.
12
Also place in the refrigerator for 30 minutes.
13
Place 100 grams of whipped cream and 20 grams of white sugar in an egg making bowl.
14
Beat the cream from low to high gear.
15
Put it in a decorative bag and use a small decorative nozzle.
16
Let the puffs cool.
17
Squeeze directly through the side of the puff.
18
Or squeeze the cream from the bottom.