Source: Colorful Cake Network
Cream puffs production will generally use low gluten powder, eggs, milk, butter and cream, the production of the need to butter, sugar, buffalo milk together heating, and then add low gluten powder, made into a hot batter, but also need to add egg liquid, make the final need for batter, with a garg to squeeze out the appropriate size of the puffs into the oven baking, mature in the time of eating from the bottom of the cream can be added.
Ingredients: 50g butter, 100g low gluten powder, 100g whole milk, 50g cream, 5g sugar, 150g water, 2 eggs, a pinch of salt
Preparation Method:
1: Pour the milk into the pot first, then add water, butter, sugar and salt to the pot together, and heat over medium heat until the butter is completely melted, and small bubbles begin to boil slightly.
2, turn to low heat, quickly sift the low gluten powder into the pot with a sieve, and stir quickly, so that the low gluten powder is completely integrated, no dry powder and no fine particles.
3: Wait until the dough is not sticky after the pan, turn off the heat, the dough must be blanched, but do not paste the bottom of the pot.
4, take the dough out and put it in the bowl, wait until the dough cools naturally, after not hot, beat the egg into the bowl and stir it into a uniform egg liquid, add it to the dough several times, and mix the dough evenly, each time you add the egg liquid to mix evenly and then add the next time.
5, take a clean framed bag, use a spatula to put the batter in, squeeze out the puffs on the baking tray with baking oil paper, and there should be a gap between the two to avoid adhesion when baking.
6: Bake at 210°C in a preheated oven for 15 minutes, then at 180°C for 20 minutes.
7, take out the puffs, put aside to let cool, this process can add the cream to the appropriate amount of sugar into the hair, eat with a flower bag to add the cream from the bottom of the puffs can be added.