Some people say that the moment you start nostalgic, it means that you are old.
Recently, I feel very nostalgic. I have been collecting all kinds of enameled pots and pans to make all kinds of flavors from my previous memories. The sweet and bitter memories are all so beautiful when I think about them now. Today, I made a cream puff to share with everyone the taste of childhood.
I made it the afternoon before and served as breakfast the next morning. The leftover red bean paste from the previous few days was also mixed into the soy milk.
cream puffs
By CarrieCorwin
Recipe Recommendations
- low-gluten flour 100 grams
- Earth eggs 3 and a half
- water 170 grams
- butter 80 grams
- sugar 1 scoop
- salt a little
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for cream puffs
1
Put water, salt, sugar, and butter together in the pan.
2
Heat over medium heat and stir until boiling.
3
Turn to low heat, sieve in the low flour, stir quickly with a spoon until the flour and water are completely mixed together and do not stick to the pan. Turn off the heat, and continue to stir to heat the batter until it does not burn hot.
4
Gradually add the eggs in three times, stirring while adding the eggs.
5
When adding eggs, be careful to pick up the egg paste with a spoon at any time. When it is in an inverted triangle, you don't have to continue adding eggs.
6
Use a flower spout to squeeze onto a baking sheet lined with tinfoil, spaced a little apart, in the middle layer of the oven, apply high heat, bake at 210 degrees for 10-15 minutes, and then at 180 degrees for about 25 minutes, until the surface of the puffs is tan.
7
Whisk the light cream with sugar until dry and fluffy. Squeeze into the puffs from the bottom of the puffs.