cream puffs
By JeromyHand
I made puffs twice a day. The first time I made the butter version was so excited that I forgot to take pictures and finished eating it. So I made salad oil again, and this is how I got this set of photos.
Recipe Recommendations
- low powder 50 grams
- salad oil 30 grams
- eggs of 2
- milk 80 grams
- light cream 100ml
- sweetening
- roast
- several hours
- simple
Steps for cream puffs
1
Ingredients group, salad oil has been poured into the basin.
2
Pour salad oil, sugar, and milk into a basin, heat and bring to a boil.
3
Sieve in the low powder, do not leave the heat, stir quickly and evenly. After a film appears on the bottom of the pot, leave the heat.
4
Cool the batter until it doesn't get hot. Add the stirred egg mixture in portions and stir well.
5
Pick up the stirred batter, form an inverted triangle when it falls, and put the batter into a decoration bag for later use.
6
Lay oil paper on the baking sheet, and the batter should be spaced apart to avoid swelling and sticking together during baking.
7
Preheat oven at 200 degrees. Middle layer, 200 degrees for 15 minutes, turn to 160 degrees for 15-20 minutes. The dough expands and firm. After the puffs have cooled, squeeze in the cream, either from the middle or bottom, as long as everyone is happy.cream puffs Make Tips
Don't turn on the oven during baking to prevent the puffs from retracting. Don't rush to take them out after baking. Leave them for 5 minutes or wait until they cool before taking them out. I was so busy that I forgot to take a beautiful photo from the oven, hehe.