Chinese Food
Cream puff
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I didn't use up the cream left over from making cookies yesterday. I made some puffs to eat today. It's delicious. At last, the cream is used up. Some puffs are not filled. But they taste good.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready. The whipped cream hasn't been taken out in the fridge. Don't worry about less. I took three eggs that were not enough for use.
Step2:Put butter, water, salt and 10 grams of sugar in a non stick pan. Heat the pan over high heat until the water boils and turn to low heat.
Step3:Add the sifted flour into the boiled butter and water. Stir quickly and evenly.
Step4:Keep the fire low to make sure that all the flour is cooked. It's the golden dough in the picture. It won't stick to the pot.
Step5:Break up the eggs. I used to take three. As a result, the domestic eggs are too small. One is only 35g. Usually, the supermarket buys about 5560g. So I took two more.
Step6:Add the broken eggs to the dough several times and in small amounts. Mix them evenly each time before adding.
Step7:When the dough and the egg mixture are mixed and lifted with a silica gel shovel, the inverted triangle will not fall easily. The egg mixture may not be used up
Step8:Pour the mixed batter into the mounting bag. Start mounting. My medium-sized eight tooth flower mouth. Pay attention to the spacing when mounting, because the back will expand when baking.
Step9:Put the decorated puff skin into the preheated oven. Heat it up and down at 210 ℃ for 15 minutes. Then turn it to 185 ℃ for 20 minutes.
Step10:You can beat cream when you bake the skin. Beat cream with sugar at high speed until the cream thickens and then turn to low speed to crack the lines.
Step11:The special flower mounting mouth of the puff is put into the flower mounting bag. Pour the whipped cream from the bottom of the puff skin. The cream puff is finished.
Cooking tips:1. After the butter and water are boiled, make sure to turn down the fire when sifting in the flour. Otherwise, it's hard to break the flour lumps. The puff is over before it starts. 2. Add a small amount of egg liquid several times. Mix well and add again. If you add too much, the paste will be thin and the mounting will fail. 3. When mounting flowers, leave enough space between the puff skins. Otherwise, they will stick together. You can't bear to separate them. 4. When whipping cream, the lines are not easy to spread. After whipping, the water and oil will be separated. 5. I use 5 eggs for each 35g of native eggs. The average supermarket buys between 5565g of eggs. Generally, about 3 eggs are enough. 6. Different ovens have different tempers. Pay attention to the observation when baking. When you see the skin bulge and the color becomes darker, you can lower the temperature and bake slowly to prevent the puff skin from being burnt or burnt. 7. I've made dozens of them. The cream is only half full. The other half is empty. Everyone made it
