Chinese Food
Cream puff
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Puff. It's wrapped with soft cream in the crispy skin, and it's full of happiness with a sip. I used to buy puffs for my daughter to eat. Later I thought about it. I made them once, and urged me to make them for the second time. This is the first time. I didn't use the round flower mouth. I used the eight year old flower chrysanthemum mouth. The squeezing method is the same as that of making cookies. I love this shape. Ingredients - 100g low flour, 160g clear water, 70g corn oil, 1 teaspoon soft white sugar, 1 / 2 teaspoon salt, 3 fillings of eggs - 100g cream, 50g soft white sugar-
Cooking ingredients
Cooking Steps
Step1:When the ingredients are ready, beat the eggs well. Sift the low powder ahead of time.
Step2:Add 1 / 2 teaspoon of water, corn oil, salt and sugar to the skillet and bring to a boil.
Step3:Cease fire. Pour in the flour.
Step4:Stir quickly and evenly until there is no dry powder. The bottom of the pot has a thin film. It doesn't stick to the pot.
Step5:When the batter is cold and not hot, add egg liquid. Add a little first, mix well until it is absorbed, and then pour in the next time. (do not pour it all in. See Step 6
Step6:Pour in the egg liquid. Mix well while pouring in. The batter is more and more thin and slippery. Pick up the batter. When it is in the inverted triangle state, you don't need to pour in the egg liquid. And the batter doesn't flow.
Step7:Pour the batter into the flower mounting bag.
Step8:Squeeze on the baking tray. Leave some space between the puffs. Don't get too close.
Step9:Preheat the oven 180 degrees. Middle layer. Heat up and down. Bake for 20 minutes. Turn off the heat and simmer for five minutes before taking it out. To be hollow is to be successful.
Step10:Whisk the cream with sugar. Cut a small mouth and squeeze the cream with the round flower mouth.
Cooking tips:1. Sift the low flour in advance. Mix it quickly until there is no granule. I didn't go back to the fire. If the room temperature is very low, the batter is easy to cool. It can be returned to the pot. Heat the batter for a few seconds. Mix until there is a film on the bottom of the pot. But the batter is free of dry powder. 2. Three eggs are not used up. There are some left. 3. It's a little too much. You can seal it up if you can't finish eating. When you eat it, you can bake it in the oven for another two or three minutes. There are skills in making delicious dishes.
