Ingredients

4 eggs, 5 grams of caster sugar

3 grams of salt, 100 grams of butter

250 ??ml of water, 150 milliliters of cake flour grams

Accessories

Milk 400g 30g fine sugar

4 egg yolks 30g fine sugar

30g low powder 30g butter grams

1 vanilla pod

Super detailed illustration of the steps for making puffs

1. 100 grams of butter cut into small pieces, and 250ml of water, 3 grams Put salt and 5 grams of fine sugar together in a small pot and heat over low heat.

2. Boil until small bubbles form on the surface and it is slightly boiling. No need to boil.

3. Pour in 150 grams of sifted low flour and stir with a wooden spatula.

The mixing here is not done in circles. After a few times, the dough will form.

4. During the mixing process.

5.? I use a thick-bottomed pot, so the flour can be directly formed into a dough.

If it is a thin-bottomed pot, the bottom of the pot will cool down quickly, so you need to heat it up again to allow the moisture in the dough to evaporate.

The state of the dough is OK.

6. Beat 4 eggs, add them into the dough in small amounts and mix. This process will be more painful at first because the density difference between the two is too big. Just be patient.

7. The amount of these doughs is just right for 4 eggs. The eggs in my house are usually about 60-65 grams.

The amount of egg liquid in the puffs is not a fixed number, and it may take several experiments to master this.

The batter after mixing the eggs is as shown in the picture. When the batter is stirred up, it will fall slowly. The shovel will have a triangular shape with obvious sharp points.

8. Put the prepared batter into a piping bag and make a small opening at the front.

Preheat the oven to 180 degrees, lay a non-stick oil cloth on a baking sheet, spread the batter some distance apart, then bake in the middle rack of the oven for 30 minutes.

Don’t open the door in the middle, otherwise it will be noodles.

9. Add 30 grams of sugar to milk, add vanilla pods, and bring to a boil

10. Add 30 grams of sugar to egg yolks and mix with cake flour to form an egg yolk paste.

11. Strain the boiled milk and add the egg yolk paste

12. Leave the vanilla seeds and stir them once

13. After stirring , water-isolated heating. I didn’t pour the pot. The bottom of the pot was too thin, so I didn’t heat it directly. I had to stir it while heating.

14. The custard that was very thin at first will thicken. While it’s hot, add 30 grams. Beat the butter, cool it and put it in the refrigerator. When putting it in the refrigerator, it should be covered with plastic wrap. It is best to stick it on top, but I think it is wasteful, so I don’t stick it on it. The reason for sticking it is because the custard sauce will form a layer of skin on the surface when it comes into contact with air, making it darker in color, but it does not affect the consumption. , stir well before use.

15. Take the refrigerated custard sauce and put it into a piping bag

Use chopsticks to poke a hole in the butt of the puff, and then squeeze the custard sauce into the puff. If your puffs are large, you can also cut them horizontally from the middle and squeeze the sauce inside to reveal some sauce