How to make cream puffs (handmade)

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  1. Pour the milk into the container, add the weighed butter, put it on the fire and simmer until boiling.

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  2. Sift in the low-gluten flour and mix evenly, continue to stir over low heat until the container There is a membrane at the bottom, as shown below

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  3.Cool the mixed dough., add the beaten egg liquid in batches, mix evenly, put it into a piping bag, and squeeze it one by one on the baking sheet.It would be better if there is a piping tip.Bake in the middle rack of the oven at 175 degrees and 150 degrees for 30 minutes.

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  4. After placing the puff puffs in the oven, weigh them Put the cream into a container, add weighed fine sugar, and use an electric whisk to beat the cream at low speed until the cream forms an inverted triangle shape without dripping when you lift the whisk.

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  5.Put the whipped cream into a piping bag and set aside.

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  6.This is a freshly baked puff puff without cream..

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  7. Be sure to squeeze the cream into the small puffs while it is still hot.medium, otherwise the small puffs will collapse easily, which will affect the appearance

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  8.Finished picture.Because it was so sweet, when I squeezed in the cream and ate it, it became less sizzling.

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  9. Add a few slices of kiwi fruit to turn into a fruit cream puff, The sweet and sour taste is better.

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  10. Here is another close-up picture of a kiwi falling in love with a cream puff.