How to make vanilla custard puffs

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  1. Remove the vanilla seeds and put 300g pure milk in a pot and cook

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  2.Add fine sugar to the egg yolks and stir evenly

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  3.Add sifted low-gluten flour and cornstarch to the egg yolk liquid and stir evenly

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  4.Mixed egg yolk paste

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  5. Boil the pure milk in the pot until it boils.It must boil.At this time, slowly pour the pure milk into the egg yolk paste bit by bit.Pour slowly at the beginning to avoid overcooking the egg yolk soup

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  6. Mix the pure milk and egg yolk paste, stir evenly, then pour it back into the pot over low heat and slowly Cook, stirring constantly with a whisk to avoid lumps, and cook until it becomes a thick paste (you can add a few drops of vanilla extract at this time)

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  7. After cooking, pour the vanilla filling into a large plate, spread it out to cool, and cover it with plastic wrap.The plastic wrap should be close to the vanilla filling.Cover and refrigerate for more than half an hour

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  8.Pour in the unsalted butter brine Cook in the pot until the butter melts and the water boils.It must be boiled until it boils.This is the key

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  9.After the butter water boils, pour the sifted low-gluten flour all at once (be sure to wait until it boils before pouring in the low-gluten flour).Stir quickly and remove from the heat.Continue stirring, then return to the heat and stir slowly.Let the water evaporate, remove from the heat, and stir until the dough is not hot

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  10.Preparation Beat 250g of whole egg liquid, first pour half of the egg liquid into the dough, stir with a spatula so that the dough absorbs the egg liquid (go slowly and don't rush, it will be difficult to mix at the beginning)

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  11.Add the egg liquid in 4-5 times and stir evenly.It is not necessary to add all the egg liquid.Keep stirring.When the dough becomes soft, use a scraper to scrape the dough and it will fall into an inverted triangle.

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  12.At this time, just touch the wall of the pot and it will still be warm.Preheat the oven to 210 degrees with upper and lower heat.At this time, put the piping nozzle into the piping bag and put the dough into the piping bag



13.Put oil paper on the baking sheet and squeeze out the shape

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  14. After squeezing, place in the oven and bake at 210 degrees for 15-20 minutes until the dough swells, then turn to 170 degrees and bake for 20 minutes p>

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  15. After the puffs come out of the oven, put the vanilla filling into the piping bag and squeeze it into the puffs.