Skilled in the basics, the technique is stable, and then try to add flavor and style. Everything starts with the original cream puffs. (Unit: gram)
Mix water, butter, salt, and sugar in a pot and ignite the mixture.
When boiled, turn off the fire immediately, pour the low powder after sieving into 1 quickly, stir quickly with chopsticks, bake all the flour into mature dough, reopen the small fire, continue to turn the batter, and a layer of paste pot appears at the bottom of the pot. The film (film) (film) (film) (which has been emphasized four times) is turned off again. Slightly cool. The next step can be operated while warming up.
Please read the fourth step carefully.
Pour a little bit of eggs into the cooked dough of 2, novices should not worry, patiently add egg liquid. (After proficiency, I simply knocked two eggs directly into the batter). The feel of the chopsticks stirring the batter is that the batter becomes unaffected, and the formation of the inverted triangle is extremely easy to form. When the outline of the inverted triangle is smooth, the egg liquid is stopped. Due to the different water absorption of various flours and the different boiling time of water and butter in step 1, the amount of egg added will differ from the amount added on the square. Remember the principle - the inverted triangle of the batter appears to stop adding the egg immediately. liquid.
The fourth step, did you look carefully?
I used to use a spoon to dig a batter, dig one by one, and then apply water to the batter to reshape the batter (equivalent to watering the batter). The puff embryos were allowed to stand for 10 minutes.
The oven is preheated to 220 degrees. (A thermometer is placed all year round in the oven)
The puffs are in the oven. 35 minutes.
The puffs are baked and cool.
Puffs and toast have a large opening on the side and wait for the cream to fill.
200 grams of light cream, 20 grams of sugar
Filled with cream, puffs refrigerator is better to eat
30 liters of oven, this side made 6 large puffs, baked in a furnace. 12 litre small oven, divided into two furnaces.