Health benefits
Butter: low in protein
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Butter ( 80g ) | Cake flour ( 100g ) |
Eggs ( 3 pieces ) | Sugar ( 5 grams ) |
Salt ( 2 grams ) | Water ( 160 grams ) |
Filling ( ) | Whipping cream ( 400g ) |
Powdered sugar or white sugar ( 40 grams ) |
How to make cream puffs
1.First a rendering!
2. Put butter, water, soup, salt in a pot and melt butter over low heat.Beat the eggs in a bowl in advance and beat well and set aside
3.During this period, sift 100 grams of low powder Come out
4. Turn off the heat after the butter has melted.Pour in the flour and mix quickly with your hands.Use the remaining heat to scald the noodles until cooked through.
5.Then add egg liquid little by little.Beat evenly after each addition.Just lift the egg until it is in the shape of an inverted triangle.If the eggs are large, you don’t have to add them all
6. Preheat the oven to 190 degrees for puff paste Put into piping bag.The eight-tooth flower mouth I use here.You can use your fingers to dip some water into the tip and flatten it.After filling, place in the oven and bake for 25 minutes.Pay attention to the coloring
7. You can whip the whipping cream during baking and add powdered sugar.Use an electric beater to beat until smooth.Just a harder one with small sharp corners
8. You can also use sesame seeds to decorate your eyes.Strawberry jam garnishes the mouth
Tips
1.The size of the eggs depends on their size.If it is foreign eggs.You may need to save a little egg liquid
2.I squeezed out more than 40 puffs.Bake in two pans in the 38L oven.The distance between each puff ball should be larger
3.You can also beat half of the cream first.You can eat and drink now.The stuffed ones were eaten on the same day.Store without stuffing in a sealed container
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