How to make custard puffs

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  1.1.Prepare materials

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  2.Make the puff part first.Add butter to water, salt and sugar, put it into a milk pot and cook until it boils, then turn to low heat.

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  3.Add the sifted flour and use chopsticks Stir until there is no powder and no stick to the pan.Then turn off the heat and stir constantly with chopsticks to facilitate heat dissipation.

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  4.4.Wait for the butter batter to cool to a state where it is not hot, about 60 degrees., add egg liquid in small amounts several times.Each time you add the egg liquid, make sure the batter and eggs are completely mixed before adding the egg liquid again.

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  5.5.Add egg liquid and stir until it forms about 4 cm when you lift the chopsticks.Triangular batter state, that's it.The egg paste in the formula may not be added completely.If the above situation occurs, you can skip adding it.

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  6.6.Put the batter into a piping bag and squeeze it on a tarp or paper towel.In a baking pan with tin foil, you can also use a spoon to shape and place it in the baking pan.

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  7.7.Preheat the oven to 200 degrees, first put the puffs in the oven Bake for about 15 minutes

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  8.8.After the puffs expand, adjust the oven temperature Reach 180 degrees and continue baking for 20 minutes until the surface of the puffs turns brown.The oven cannot be opened during the entire process of entering the oven!

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  9.9.Prepare the custard sauce.Add the fine sugar to the egg yolks and mix well until white, then add the flour and mix well

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  10.10.After the milk is boiled, add it to the batter in two batches and stir evenly.

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  11.11.Sieve the batter into the pot, cook over high heat until boiling and then turn Lower heat and stir with chopsticks all the time.

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  12.12.Stir until thick.After cooling, put it in the refrigerator and use it within 1 to 2 days.

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  13.13.Finished product, cut the puffs and squeeze in custard sauce or light Cream is fine.Or you can poke a hole in the bottom of the puff and squeeze in the custard sauce.