60 grams of low gluten flour? 50 ml of water?

50 ml of milk? 40 grams of butter?

Two eggs? Sugar 1 tablespoon (tablespoon)?

condiments

1 pinch salt?

The steps of cream puffs

1. Preparation: spread a layer of baking paper on the baking tray or evenly rub a layer of cooking oil. Preheat the oven to 180 degrees. Sieve the flour once, and put a round installation nozzle into the installation bag. If not, you can use a strong fresh-keeping bag instead.

2. Add water, milk, butter, sugar and salt to the pot, and heat it to boiling over medium heat. Remember to boil ~ get off the fire quickly.

3. Put the flour into the pot at one time.

4. Stir quickly and vigorously with a wooden spoon to make the mixture form dough.

5. Move the pot to the stove again and heat it with medium heat, while stirring constantly to prevent the pot from sticking. Until the dough can easily leave the pot, this process is about 1 minute.

6. Add an egg to the cooked dough, stir evenly with a wooden spoon or an egg beater, then add another egg and continue to stir until it is paste. Because each egg is different in size, it is recommended to beat the second egg into egg liquid and then add it according to the final consistency ~

7. stir and stir ~

8. The consistency of the puff paste should be as shown in the figure, and it is inverted triangle after being stirred with a wooden spoon, which is not easy to slide down. If it is too thick, you can add an appropriate amount of egg liquid and continue stirring. Too thin or too thick dough will affect the final expansion of puffs.

9. Pour the paste into a paper bag and squeeze it into small puffs with a diameter of about 3 cm on the baking tray. Pay attention to leave a gap between each puff to prevent it from sticking together after expanding in the oven. Dip cold water into clean hands and smooth the sharp corners above puffs with your fingertips.

10. Bake in an oven preheated to 180 degrees for 15 minutes. Open the oven door slightly with a small gap of 2 ~ 3mm and continue baking for 15-20 minutes. If the oven door is inconvenient to open, you can lower the oven temperature by 20 degrees Celsius after baking 15 minutes and continue baking 15 to 20 minutes. Take it out to cool.

1 1. Poke a small hole in the bottom of the cooled puff with chopsticks and squeeze it into the custard. Wait for the puffs to cool before squeezing in the cream, otherwise the cream will melt quickly when heated.

12. Sprinkle a layer of powdered sugar on the surface or drizzle with chocolate sauce.

skill

Puffs must be raised at a high temperature, so in the first stage, they are baked at a high temperature of 180 degrees for 15 minutes, and then lowered to 160 degrees to make them completely cooked. Remember not to turn on the oven in the first stage, otherwise it will be difficult to make puffs.

When the dough is still warm, add an egg, stir well before adding the next one, otherwise the paste will become very thin and puffs will not be easy to form.

The final paste should be shiny, not liquid.

After the puffs are baked and cooled, various fillings are added, and it is best to eat them immediately. It is best not to put it in the refrigerator, otherwise the skin will become moist and no longer crisp.