Chinese Food
Cream puff
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Every time I can't use up the cream at home, I make a lot of puffs. I wait for the children to come back and wipe out the puffs. I feel very happy.
Cooking ingredients
Cooking Steps
Step1:Put corn oil, milk and salt in a small po
Step2:Boil on low fir
Step3:Sift in low powde
Step4:Mix quickl
Step5:Keep heating on a low heat. Keep stirring until there is a film on the bottom of the pot
Step6:Take it out. Pour it in another containe
Step7:Egg brea
Step8:Add the eggs to the flour paste in three times. Mix with the flour paste every time, and then add the next egg liqui
Step9:Until you pick it up with chopsticks. The inverted triangle appear
Step10:Mounting ba
Step11:Extrude a nice shap
Step12:Heat up and down 210 degrees. Bake until the puffs are puffed up and set. Turn 180 degrees again. Bake for 12 minutes. Bake until golden brown
Step13:Whipped cream with white sugar. Beat to fram
Step14:Framed flower ba
Step15:From bottom to puf
Step16:Finished product drawin
Cooking tips:1. The temperature of the oven is different. Please adjust the temperature by yourself. 2. The small pot is better not to stick to the non stick pot. 3. The eggs may not be used up. The last time you add the eggs, you need to add a little. You can pour out the triangle. 3. The puffs cool and then squeeze in the cream. 4. The cream needs to be refrigerated before it can be sent to cook.
