Vanilla cream puffs
By VicentaLakin
Recipe Recommendations
- Puff dough a
- Vanilla cream filling a
- milk fragrance
- baking
- three-quarters of an hour
- senior
Steps for Vanilla cream puffs
1
One serving of puff dough: 100g low flour, 160g water, 80g butter, 1 tsp sugar (5ml), 1/2 tsp salt (2.5 ml), 3 eggs
2
Weigh out clear water
3
Put water, salt, sugar and butter together in the pan
4
Heat over medium heat and stir slightly to evenly distribute the oil
5
When boiling, turn to low heat
6
Pour the flour in one go
7
Stir quickly, be sure to stir quickly. After transplanting until the flour and water are completely integrated into the pan and non-stick, turn off the heat. At this time, all the flour is scalded.
8
When the batter cools to not too hot (about 60-65 degrees Celsius), add the beaten egg mixture in portions.
9
Add a small amount first, and wait until the batter has completely absorbed the egg liquid before adding
10
Stir quickly and use chopsticks to pick up the batter. The batter is in an inverted triangular shape. The length from the sharp corner to the bottom is about 4 cm. It will not slip off, so there is no need to add more eggs. You don't have to add all the eggs in the recipe.
11
Prepare decoration bags and chrysanthemum decoration nozzles
12
Put the batter into the decoration bag
13
Squeeze the batter onto the baking sheet
14
Put it in the preheated oven, the middle layer of the oven, heat it up and down, and bake at 210 degrees for 10-15 minutes. After the puffs are expanded and set, reduce the temperature to 180 degrees, and bake for 20-30 minutes until the puffs are brown. Remember not to open the oven door halfway through baking, otherwise the puffs will collapse after being baked
15
After the puffs have completely cooled, add the vanilla cream filling into them and serve.
16
Vanilla cream puffs