Cream puff recipe-Chinese Food-best chinese food recipes-cooking food

Step6:Roll out the pancakes with a thickness of about 1mm. Put them in the refrigerator for cold storage. The bottom should be padded with a flat chassis

Step7:Puff body part - add butter and sugar to milk and put it in milk pot. Melt butter over low hea

Step8:Melt the butter and bring to a boi

Step9:After boiling for about 20 seconds, turn off the heat, quickly mix in the flour with low gluten, and then turn on the heat. Cook until the bottom is thin and pasted with a layer of batter. (about 10 seconds. Keep stirring) put it in the egg beating basin and keep it warm (the temperature is about 60-70 ℃)

Step10:Egg brea

Step11:The egg liquid is added to the batter in 3-5 times. Each time, it is stirred evenly and then added again

Step12:It's not necessary to add all the egg liquid. But generally 103 g (2 eggs, because the eggs are big and small, the egg liquid I use is 103 g) is OK. Add the egg liquid according to your own situation. Stir until the batter is lifted by the beater and falls vertically with a small tip. The length from the tip to the end is about 4cm

Step13:Put it into a mounting bag. Cut a small hole at the ti

Step14:Knead it in a greased paper baking tray. Leave a certain distance between each (or buy a cookie & macaroni baking tray with the size and location drawn directly

Step15:Take out the pastry. Find a round mol

Step16:Press out the right size of puf

Step17:Gently on the puf

Step18:Heat the oven up and down for 200 degrees in turn. Bake in the oven for 12 minutes, then turn 180 degrees and bake for 13 minutes. Turn off the fire. Take it out later (do not open the oven door in the middle of baking

Step19:Out of the oven

Step20:Whipped cream with sugar powder until obvious lines appear. Put it into a mounting ba

Step21:Poke a hole in the bottom of the puff. Squeeze in the cream

Step22:Delicious puf

Step23:Fragrant cream filling

Step24:Let's ea

Step25:Finished product drawin

Cooking tips:1. The oven temperature is different. Adjust according to your own oven temper. 2. Try not to open the oven door in the middle of the process to prevent the collapse of puffs caused by the sudden drop of oven temperature. 3. The amount of egg liquid should be adjusted according to the state of batter. Generally, the amount of egg liquid in the recipe should not exceed 3-5g. 4. The cream filling can be changed into the one you like. You can also add jam, chocolate jam, or fruit granules, etc. 5. You can eat several fillings. You can keep them in a sealed way. You can eat them with fillings. It's recommended to finish them as soon as possible. It's good to cook.