< h1 class="pgc-h-arrow-right" > fee </h1>
Low gluten flour 70 g Water 135 g Unsalted butter 55 g Caster sugar 5 g Salt 1 g 2 eggs
< h1 class= "pgc-h-arrow-right" > cream puffs </h1>
Put the butter + salt + caster sugar + water together in the pot, and when the butter is completely melted, bring the mixture to a boil for about 30 seconds and turn off the heat
Sift in low gluten flour, stir quickly with a silicone spatula until dry powder is free, and sauté over low heat for 1 minute
Preheat the oven 200 °, put the fried batter into a small basin and spread it out, cool to the point of not being hot, beat the eggs well, add the batter three times (the number of eggs added depends on the batter state), and the stirred batter is inverted triangle
Baking pan is covered with a layer of baking special oil paper, squeezing the batter can be used to mount the mouth, you can also directly mount the flower bag to cut a small mouth of about 2cm, after loading the batter, the mounting bag is perpendicular to the baking pan, 2cm from the baking pan to squeeze out the batter, the size is arbitrary
After squeezing, dip your fingers in the water, gently press the tip of the batter, be sure to gently, and then spray a layer of water mist evenly
Into the oven, up and down the heat 180 ° baking for 15 minutes, and then turn up and down the heat 160 ° baking for 15 minutes, this temperature depends on the actual oven temperature, my oven temperature is high, according to this temperature down 10 ° baked puffs is very beautiful
After baking, open the oven door, wait about ten minutes to take out the baking dish, you can use chopsticks to poke a hole in the bottom of the puffs, and pour the cream into the garg, very sweet