Original puffs
Overview
This is my first time making puffs. I ate them directly after baking them. Because I’m new to baking, I haven’t prepared many things yet, so I roughly measured out the ingredients based on the recipe and using the measuring cup and spoon that comes with the bread machine. So I do it more casually. Of course, you can choose the fillings yourself. You can fill them with whatever you like. This is also very optional. In fact, I rarely eat puffs. When I bought them before, I always felt they tasted too sweet. But making puffs generally requires butter and whipping cream, which are not available at home and are not easy to buy. So I used camellia oil. I never thought that one day I would be able to make puffs myself. The first time I made them, I felt pretty good and they were quite delicious. The key is that they were really empty inside after baking. It was so magical. Since there is no whipping cream, I made it plain. It’s also good to eat it without adding anything.
Tags
Ingredients
Steps
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Prepare the required materials
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Put water, camellia oil, salt and sugar into a milk pot
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Heat until boiling and immediately turn off the heat
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Pour in the flour and stir quickly, continue to turn on low heat and stir constantly until a thin film appears on the bottom of the pot, turn off the heat
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Beat two eggs into egg liquid
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When the batter is dry and not hot, add the egg liquid into the batter in four batches, stirring evenly each time before adding the next one
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The mixed batter should be in the shape of an inverted triangle when scooped up
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I didn’t have a piping bag, so I put the batter into a plastic bag and cut a small opening
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There is no oil paper, so I directly brush a layer of oil on the baking pan
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Pour the batter into the baking pan, leaving a suitable space in the middle. The sizes should be as consistent as possible, I am so squeezed that it looks ugly
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Place in the preheated oven and bake at 200 degrees for 10 minutes, then turn to 180 degrees and bake for another 20 minutes
