cream puffs
The thin puff skin is wrapped in the sweet but not greasy, refreshing Castada cream filling. It is unexpectedly delicious. I can eat 3 at a time!
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for cream puffs
1
Put the water and diced cream together into the milk pan
2
Heat until the cream melts
3
Leave the fire after boiling
4
Add the sifted low flour to the milk pan
5
Quickly mix well with a heat-resistant rubber spatula until the batter is smooth
6
Stir the batter again over low heat until a thin film forms on the bottom
7
Beat the eggs and add a small amount to the batter in portions (it is best to transfer the batter into a mixing bowl for easier operation)
8
Stir well every time before adding the egg liquid
9
Until the batter is sufficiently soft, use a spatula to scoop it up and fall slowly in an inverted triangle.
10
Put the batter from step 5 into the extrusion bag
11
Squeeze vertically onto greased baking sheets, approximately 5 cm in diameter each.
12
Gently brush the whole egg liquid on the surface of the squeezed puff batter, and then use a fork dipped in the egg liquid to flatten the peaks of the puff batter horizontally and horizontally (I forgot to shoot this step). Middle layer of oven, 190 degrees, 30 minutes, do not open the oven door halfway.
13
Cut the roasted puffs from the top 1/3
14
Fill in vanilla castille cream filling
15
Cover the cut upper cover and servecream puffs Make Tips
Refer to the original diary for the production of Vanilla Casta Filling: home.meishichina.com/space-1422321-do-blog-id-285479.html