Chinese Food
Cream puff
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I like puffs. Crispy skin and soft cream filling are really the best match. I still remember when I was at school. There was a delicious but not greasy puff shop near the school. I often visited it. I can't get tired of eating. Now I've learned to do it by myself. How can I let go of puff ~ ha ha. Give me a dozen~
Cooking ingredients
Cooking Steps
Step1:Pour water and corn oil into the pot.
Step2:Add sugar and salt. Stir well. Bring to a boil and turn to a low heat.
Step3:Pour in the sifted flour. Stir quickly until it doesn't stick to the pan. Make the flour all hot.
Step4:Hang the batter to about 60 degrees. Add the eggs in several times. Mix well each time.
Step5:Stir the batter until it's lifted and it's an inverted triangle. The sharp angle is about 4cm.
Step6:Put the batter in the flower mounting bag and squeeze it on the baking tray.
Step7:Preheat the oven to 210 ° C. bake for about 10 minutes until the puff expands and then reduce the temperature to 180 ° C. bake for about 20 minutes until the surface is colored.
Step8:After the puff is roasted, dig a hole at the bottom and squeeze in the whipped cream with the flower mounting mouth.
Cooking tips:Tips-1. Do not open the oven during the baking process, otherwise it may cause the puff to collapse; 2. The eggs in the batter cannot be added at one time. Add them in several times, and fine tune them according to the batter state and the size of the eggs. As long as the batter state is appropriate ~ 3. The baking time and temperature should be adjusted according to the temper of your oven. Don't stay the same ~ cook well There are skills in eating.
