How to make fresh milk puffs

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  1.Prepare all the ingredients.

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  2.Put the butter into a small pot, add the milk and salt and bring to a boil.

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  3.Sift in low-gluten flour.

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  4.Use a spatula to stir evenly.

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  5. Turn on low heat and stir the batter back and forth until a thin layer appears on the bottom of the pot of white film and wait until the batter turns into a smooth dough.

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  6. Use a spatula to spread the dough and let it cool until it is not hot to the touch.

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  7. Beat the eggs and pour the egg liquid into the dough in batches (each addition Stir evenly before adding the next time) (you don’t have to add all the egg liquid, see the tips for details).

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  8. Stir until the scraper lifts the batter into an inverted triangle.

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  9.Put it into a piping bag.(At this time, preheat the oven to 180 degrees)

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  10.Place a sheet on the baking sheet On oil paper, squeeze out patterns of the same size, leaving a little space between each batter.(Put it into the oven after squeezing it, and bake it at 180 degrees Celsius.Bake the middle rack for 20 minutes, then continue to bake it at 150 degrees Celsius for about 10 minutes.) Each oven temperature is different, so you need to adjust it according to the temperature of your own oven!

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  11. Add 40 grams of powdered sugar to 150 grams of whipping cream and make it look like texture.

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  12.Put it into a piping bag, directly into the bottom of the puff, squeeze it in and whip it up of whipped cream.(You can first use chopsticks to poke a small hole in the bottom of the puff, and then squeeze in the whipped cream.)

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  13.Picture of the finished product.