Strawberry cream puff-You Are Foodie

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By Elma
4

Strawberry cream puff

Main Ingredients

Auxiliary Ingredients

I think this is a snack with a high success rateBe careful not to paste the pan when scalding. OKIt's better to slightly crack the top when punching the hole, so that when filling the cream, it won't bulge out from the bottom due to flatulence

Step 1 . Place milk, salt, and softened butter in an egg beater and cook in an induction cooker at 120 degrees until frothy

Step 2 . Electromagnetic furnace insulation state, sifting in low gluten flour

Step 3 . Evenly stir with a rubber knife, set to 120 degrees, and stir until a thin film of batter appears at the bottom of the pot. Turn off the heat

Step 4 . Evenly stir with a rubber knife, set to 120 degrees, and stir until a thin film of batter appears at the bottom of the pot. Turn off the heat

Step 5 . The mixed batter is shiny and smooth

Step 6 . Put the batter into a decorative bag, spread oil paper on the baking tray, and squeeze out the puff batter. Preheat the oven at 200 degrees Celsius and bake for 20 minutes. The surface of the puff is golden yellow and expands until it is straight. Turn off the heat and continue to simmer for 5 minutes before removing and letting cool.

Step 7 . Use chopsticks to poke a hole in the bottom of the puff

Step 8 . All poked puffs

Step 9 . Refrigerate the light cream in advance for at least 12 hours, and beat the light cream

Step 10 . Beat the whipped light cream and add Chubby strawberry jam. Stir well

Step 11 . Put the mixed light cream into a decorative bag and squeeze it into the puff

Step 12 . The split puff is full of cream

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