Cream Puff(nai you pao fu )

Cream Puff

Introduction:

"I've made this recipe several times, but I've never failed. It's a little crispy and full of cream. It's definitely a big temptation for those who love to eat cream!"

Production steps:

Step 1: get the ingredients ready.

Step 2: bring the water, sugar and butter to a boil until the butter melts.

Step 3: turn off the heat and add low powder.

Step 4: mix well.

Step 5: break the eggs.

Step 6: beat evenly.

Step 7: add to the batter 2 to 3 times

Step 8: mix well each time, then add egg liquid again.

Step 9: completely mixed batter can be hooked on the shovel to form a triangle.

Step 10: spoon a little on the baking plate.

Step 11: leave air strikes in the middle.

After 180 degrees, bake in the oven for about 20 minutes.

Step 13: cream and sugar.

Step 14: split the middle of the puff and fill it with whipped cream.

Materials required:

Low powder: 150g

Water: 240g

Butter: 120g

Eggs: 4

Cream: 250g

Salt: a little

Sugar: 1 teaspoon

Note: Tips: do not open the oven door when the puff is baking, otherwise the puff is easy to fail and cannot expand. The matt side of tin foil contacts food. Leave some space between the puff embryos, which will expand when baking, so as not to be connected.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Nai You Pao Fu