This plate of fresh fruit cream puffs is a bit rushed, so the shape is informal, but the recipe is still accurate ~ O (∩_ ∩) O ~
The freshly baked puffs have a fluffy crust and are squeezed with cream filling, which is crispy and smooth on the inside.
material:
Ingredients: 50 g butter, 100 g water, a quarter of a spoonful of salt, 60 g of low gluten flour, two raw eggs
Filling ingredients: 100 g light cream, 10 g cotton sugar, fresh fruit to taste
Production process:
1，
Left: Cut the butter into small pieces and put them into a small pot with water and salt, taking care to use a thickened bottom vessel.
Right: Heat over medium-low heat until butter becomes liquid and boil water.
2，
Left: Reduce heat, remove the small pot from the stove and quickly add low gluten flour while it is hot.
Right: Mix flour with water and oil mixture to combine.
3，
Left: Put the stirred dough on the stove again, heat it over low heat, and stir and stir continuously to evaporate the excess water in the dough, and remove it from the heat when the film rises at the bottom of the pot.
Right: Spread the dough evenly at the bottom of the pan to dissipate heat and let it dry until it is not hot.
4. Prepare the egg mixture during the time of drying the dough.
Left: two eggs, preferably at room temperature, refrigerated eggs are easy to harden the dough, affecting the taste of the finished product.
Right: Beat the eggs evenly, if the eggs are refrigerated, then soak the container in warm water at 40 ° C to warm it. Room temperature eggs can omit this step.
5，
Left: Add the egg mixture to a non-hot dough in stages and stir as you add. The dough temperature must not be too high, otherwise the egg liquid will be boiled.
Right: Stir to the following state to stop adding egg liquid - the batter is smooth and delicate, shoveled with a spatula to form an inverted triangle, but will not drip.
6，
Left: Mount the batter into a framed strip and cut a slightly larger opening at the tip.
Right: Baking tray with oiled paper, squeezing the batter evenly onto it, paying attention to the gap between the raw blanks, because the baked puffs will become larger.
Note: The squeezed raw blank will generally have a tip, which should be smoothed with a tool, otherwise it is easy to burn.
7，
Left: Baked look. Standard baking temperature: Preheat the oven at 200 °C, heat up and down, and let the middle layer take about 25 minutes. (Subject to availability depending on individual oven conditions)
Right: Let the puffs dry until they are not hot, cut through the middle with a bread knife, taking care not to cut them. It's empty inside, so you can add stuffing according to your personal taste.
8，
Using the most common cream filling, the light cream is sweetened, beaten with an electric whisk until it is ten distributions, put into a flower bag, and squeezed into the puffs.
Garnish two more fruits and you're done \(^o^)/
Tips:
1, the baking process must not open the oven door, otherwise the dough will not expand again when it is cold.
2, the amount of egg liquid added should be according to the state of the batter, the batter is too dry the finished product is not loose enough, the batter is too thin The finished product will collapse, so it is necessary to add the room temperature egg liquid in parts.
3, do a good choux as far as possible in half a day to eat, fresh to eat, otherwise the skin is susceptible to moisture, affecting the taste.