How to make cream puffs

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  1.Prepare all the materials

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  2.Sift the low-gluten flour and set aside

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  3.Put butter, milk and salt into a pot, heat over medium-low heat until butter melts and mix well

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  4.Turn off the heat, pour in low-gluten flour and mix well

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  5.Turn on low heat and mix the dough Stir-fry back and forth until a layer of white paste appears on the bottom of the pot and the dough becomes smooth and grain-free,

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  6.Put the dough into another clean basin and let it cool, beat the eggs and set aside

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  7.When it is left to cool down, add the egg liquid.Add the egg liquid in three batches.Mix well after each addition before adding the next time.(Eggs are different in size, so the egg liquid is not necessarily the same.Add the egg liquid every time and mix well to see if you need to add it again)

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  8.Put out the mixed batter with a spatula to form an inverted triangle

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  9.Put the piping bag into the piping nozzle, and put the batter into the piping bag

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  10.Preheat the oven to 180 degrees with upper and lower heat.Line a baking sheet with parchment paper and extrude shapes of the same size on the baking sheet, with a gap in the middle

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  11.Put it into the preheated oven and heat it up and down to 180 degrees for 15 minutes on the middle layer.After the puffs are set, turn the heat up and down to 150 degrees for 15 minutes.The surface will be golden brown and it can be taken out ( The temperature of each oven is different, please adjust the temperature and time according to your own oven temperament)

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  12. Released Let cool, then whip the cream

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  13.Pour 200 grams of whipping cream into the basin , add 25 grams of condensed milk and beat

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  14. Put the piping bag in the piping nozzle and whip it up.Put the cream into a piping bag

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  15.Put the cream directly into the bottom of the puff p>

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  16.Finished product picture