Chinese Food
Cream puff
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Roasting official account (micro Xin search on baking). You can also watch the production of videos.
Cooking ingredients
Cooking Steps
Step1:Heat butter, sugar, salt and water in a small pot over low heat. Stir until butter melt
Step2:When the water begins to boil, pour in flour at one time. Stir quickly until there is no dry powder. Turn off the fire
Step3:Gradually add the broken egg liquid into the batter and mix it evenly. When lifting the eggbeater, pull out the inverted triangular long ribbon tail
Step4:Preheat the oven at 190 °. Transfer the paste into the flower mounting bag. Here, use the medium-sized eight teeth flower mounting mouth. Spread the oil paper on the baking tray and extrude the paste at intervals. Press the flat tip with wate
Step5:Bake in the middle of the oven for 20 minutes. Coat the skin and take it out to cool
Step6:Whipped cream with sugar until it's ready for mounting. Clear and firm lines. Squeeze cream into the bottom hole of puff
Step7:Scan the QR code on the left (or micro Xin search - upper baking). You can also watch the production video.
Cooking tips:Add the amount of egg liquid to pull out the inverted triangle long tail as the degree of the puff shell to be cooled before it can be squeezed into the cream. The puff shell can be frozen and preserved in the refrigerator when the cream is eaten now. There are skills to re bake for several minutes before eating to make dishes delicious.
