Cream puff

Cream puff

Introduction:

"The material is very simple! As long as you want to do, anyone can make a good taste in the puff workshop! You don't mind, I use the machine every time, because I bought it. I want to share with you the shortcut brought by the machine! Let's do it

Production steps:

Step 1: add water to the pan and bring to a boil over medium heat.

Step 2: add the butter to the boiling water and melt.

Step 3: wait until all the butter melts, add the flour into it, and quickly stir well.

Step 4: stir it like this (no flour particles, even and smooth).

Step 5: add it into my unique machine and slowly stir to cool it down < br > if you don't have a machine, you can use another big bowl and use a wooden spoon to stir to cool it down.

Step 6: keep the temperature down until you rub the wall of the bucket with your hands and feel no hot. That's it.

Step 7: add 4 eggs in several times, and stir them well.

Step 8: after adding all 4 eggs, it's like this.

Step 9: put it into a cloth mounted flower bag with a medium chrysanthemum mouth in advance.

Step 10: squeeze on the baking tray again, and pay attention to the three-dimensional point.

Step 11: put it in an oven at 200 ℃ and bake for 25 minutes until golden brown. The inside is empty and loose.

Step 12: add the vegetable fresh cream into the mixing barrel and stir.

Step 13: put it in the bag again.

Step 14: when the puff is cool enough, cut a small hole in the bottom with a knife.

Step 15: squeeze the cream into the puff.

Step 16: finished product, OK! It's just that some of the roasts are a little bit darker. It's OK. Let's refuel next time.

Materials required:

Eggs: 4

Flour: 150g

Water: 250g

Butter: 125g

Salt: 3 G

Sugar: 20g

Vegetable fresh cream: 100g

Note: when the water boils, turn the fire to a low one to avoid excessive evaporation.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Original