Cream puff salad oil version(nai you pao fu se la you ban )

Cream puff salad oil version

Introduction:

"One day, I made two puffs. The first time I made butter version, I was so excited that I forgot to take a picture and finished it. So I made salad oil again. This is the photo souvenir."

Production steps:

Step 1: Material Group, salad oil has been poured into the basin.

Step 2: pour salad oil, sugar and milk into a basin and bring to a boil.

Step 3: sift in the low powder, do not leave the fire, quickly stir evenly, after a layer of film appears at the bottom of the basin, you can leave the fire.

Step 4: the batter is cool enough not to be hot. Add the egg mixture in several times and stir well.

Step 5: stir up the batter and put it into a flower bag for standby.

Step 6: lay oil paper on the baking tray, and squeeze out the batter with some spacing, so as to avoid swelling and sticking together when baking.

Step 7: preheat the oven at 200 degrees. Middle level, 200 degrees for 15 minutes, 160 degrees for 15-20 minutes. The dough will swell and firm. When the puff skin is cool, squeeze in the whipped cream and squeeze it from the middle or bottom. Just be happy.

Materials required:

Low powder: 50g

Salad oil: 30g

Eggs: 2

Milk: 80g

Sugar: 15g

Light cream: 100ml

Note: don't open the oven during baking to prevent the puff from retracting. Don't take it out in a hurry after baking. Leave it for 5 minutes or wait for it to cool before taking it out. In a hurry, I forgot to take a beautiful picture, ha ha.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai You Pao Fu Se La You Ban