cream puffs
The most classic primary puffs do not have the crispy skins and fillings of Beldor's father, but they are fragrant but not inferior.
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for cream puffs
1
Prepare the materials.
2
Mix butter and water, add salt and fine sugar, heat until boiling, and remove from heat.
3
Sieve the low powder into the heated mixture.
4
Stir well, so that the flour and liquid are thoroughly mixed.
5
Put it on the heat and heat again, stirring while heating until a thin film appears on the bottom of the pot. Remove from the heat.
6
Add the beaten egg mixture in 3-4 times. After each addition, stir with chopsticks until evenly mixed, and then add the egg liquid.
7
Stir until use chopsticks to pick up the batter and form an inverted triangle, and stop adding egg liquid. The batter is ready.
8
Put the batter into the decoration bag and squeeze it onto the baking sheet with the decoration nozzle. The size is about 2 cm in diameter. Be careful to have gaps when arranging, because the puffs will expand. Preheat the oven to 180 degrees C, heat it up and down for 10 minutes.
9
Spray a little water on the extruded dough to prevent the surface from becoming too dry during baking.
10
Place in the oven and bake at 180 degrees for 20-25 minutes until the surface is colored. Note: Never open the oven door during this period. The puffs may retract when encountering cold air. After baking, let cool, cut, and squeeze in the beaten golden diamond cream. I used gold diamond decoration cream. It was sweet, so I didn't add sugar. Everyone can adjust according to your own needs.