Cream Puffs

Overview

How to cook Cream Puffs at home

Tags

• baking
• children
• bread
• afternoon tea
• cake flour
• corn germ oil
• egg
• whipping cream
• fine sugar
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Put water, fine sugar and corn germ oil in the pot, turn on medium heat and stir continuously to make the oil and water blend as much as possible, and cook until it boils;

   

3. 3 Immediately pour in all the flour, turn to low heat, stir quickly to fully mix the flour and water, and remove from the heat when the dough does not stick to the bottom of the pan;

   

4. 4 Use chopsticks to stir the batter to dissipate heat. When the dough drops to hand temperature, add the egg liquid in portions. Stir thoroughly each time before adding the next time;

   

5. 5 Use chopsticks to pick up the batter until it forms an inverted triangle, and the upside-down batter does not slip, and the length is no less than 3CM. At this time, if the egg liquid has not been added, do not continue to add it;

   

6. 6 Preheat the oven to 220 degrees with upper and lower heat. Lay a layer of oil paper on a baking sheet. Put the puff batter into a piping bag and squeeze it into the baking sheet one by one, leaving a certain gap in the middle. Bake in the oven for 15 minutes until the puffs expand;

   

7. 7 After the puffs have expanded, adjust the temperature to 180 degrees and continue baking for 10 minutes. When the surface of the puffs becomes golden, they are ready to be baked. Add the whipping cream and sugar and beat until the puffs cool down. Use a piping tip to squeeze the whipping cream from the bottom of the puffs and serve.