How to make cream puffs

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  1. Boil butter, water, and salt together over high heat until all the butter melts

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  2.The butter is all melted

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  3. Turn to low heat and start adding sifted flour, while adding, Stir at an even speed to avoid lumps.Once stirred, let cool slightly

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  4.Start Add eggs, pour a little at a time, stir until combined, then add more, making sure the eggs are fully incorporated after each addition

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  5.I first added two, but found it was still a little dry, so I added three more, and it was a little thin.It was the first time I made it, but I still couldn’t control it

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  6.Use a piping bag to squeeze onto the electric oven plate.The one I made today was relatively thin and I used a chrysanthemum pattern, but there were no flowers when it came out

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  7. Take out the oven, use tin foil with some oil on it, the first plate is a little sticky

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  8. Squeeze the cream, transfer it from the electric oven plate to the silicone paper, and take out the puffed puffs.It became flat when I took it.After a few minutes of testing, it didn't happen.Since mine was relatively thin, I could see that the skin of the puffs was extremely thin

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  9. Preheat the electric oven to 210 degrees for 5 minutes, put the puff baking pan, test at 210 degrees for 10 minutes, then test at 180 degrees for 10 minutes, golden color