Simple Cream Puffs Recipe

Put butter, water, salt and sugar into the pot to heat. If there is no butter, you can replace it with vegetable oil. If you replace it with vegetable oil, it is 70g.

After boiling, remove from the fire, pour in the flour and mix evenly, and then heat the pot over a low heat for about one minute. Keep stirring during the heating process.

Heat it until the bottom of the pan can be touched by the scraper. That's good.

The eggs are broken up and set aside. The size of the eggs is different. I wrote 3-4 eggs, but it may not be able to use all of them. You can beat 3 first to see the batter status. At the same time preheat the oven up and down to 190℃.

When the temperature is slightly higher than the hand temperature, the egg liquid can be added. A small amount of egg liquid can be added many times. First, it can be stirred evenly, and second, it is better to control the amount of egg liquid.

Stir well and then add a small amount of egg liquid to stir.

The above is repeated many times.

Until the batter is inverted triangular.

Put the batter into a flower bag. I used a flower mounting mouth here. Depending on your preference, you can also use it.

Squeeze it into the size of a coin. Squeeze it hard and then pull it up. Don't circle or stack it. Pay attention to leaving room for them to expand. Puff tips can be smoothed with water with your fingers.

Bake the upper and lower layers of the oven at 190 ℃ for about 20-25 minutes. The specific time depends on the size of the squeeze.

So they swell! I usually look at the color of the puff, the surface is no longer oily, and then bake it for a minute or two to judge whether the puff is good. Such a baked puff does not collapse or retract.

Fat little cute ones.

It's hollow! No retraction! At this time, you can fill it with your favorite cream filling or Cassida sauce.