cream puffs
By FernMitchell
Ingredients: salt,light cream,eggs,vegetable oil,sugar,water,ordinary flour
Recipe Recommendations
- ordinary flour 100g
- eggs of 3
- vegetable oil 40g
- water 80g
- salt 5g
- sugar 20g
- light cream 50g
- sweetening
- roast
- an hour
- ordinary
Steps for cream puffs
1
Pour water, oil, sugar, and salt into the pan, bring to a boil over medium heat, hold for 3 seconds, and then turn to low heat.
2
Pour in the flour in one go and stir quickly until it does not stick.
3
Pour the egg liquid in three times, stir well to blend, and form an inverted triangle on the spoon.
4
Spread tin foil on a baking sheet and squeeze out the puffs with a decorative nozzle, leaving some space between each.
5
Preheat the oven to 220 ° C, bake over high heat for 10 minutes, then turn to 160 ° C, and continue to bake for 20 minutes until no small blisters emerge on the surface of the puffs.
6
Whisk the light cream, make a small incision from the bottom and fill in the puffs.
7
It's best to fill it and eat it now, otherwise the puffs will not be crispy. Of course, after leaving it for a few days, I found that the soft ones were also very delicious.