Cream Puffs Recipe

July 21, 2013

Cream Puffs Recipe

So, this was what I saw on the Facebook baking group. The lady is kind enough to share her recipe. I think I should copy here. It is in Chinese though.

杏仁泡芙（食谱参考美食天下）

材料：

牛油：100 g

水：120 g

高筋面粉：80 g

鸡蛋：4 粒

杏仁粒适量

盐少许

做法：

1、将室温软化的牛油切小块后，加水、盐，煮沸溶解。

2、煮沸后立即离火，一次性加入过筛后的粉拌匀。

3、拌匀后再次开火，用中火，边加热边搅拌，直至锅底出现一层薄膜。

4、将面糊倒入另外一个盆里，cool down, then 分次加入蛋液，每加一次搅匀后再加下一次，直至用木勺舀起的面糊缓慢落下时形成倒三角形。* 蛋不一定要加完，根据面糊来做调整，加到面糊有出现要滴不滴的山角形就可以了，太稀的话泡芙会涨不起来的。

5、将搅好的面糊放入装了直径1cm平口花嘴的裱花袋里，在烤盘上间隔一定距离挤成圆形，表面用沾了水的叉子划几道痕，避免泡芙膨胀得不均匀。然后在放杏仁粒在上面，在撒一点糖在上面。

6、送入预热180℃的烤箱，中层，上下火，25分钟。* 在烤制过程中如果看到泡芙鼓起后，这个时候千万不要开烤箱，很关键，如果怕颜色再烤深，可以降低温度，慢慢的把水分蒸干，让鼓起的泡芙稳定不会回缩。

7、食用前将泡芙从1/2处切开，切掉顶部，放上自己喜欢的冰欺凌就可以了哦~~~^^

*****可能是温度的关系吧，，，每个烤箱都不一样，，，下次你可以把温度调到200 度，，，等泡芙涨到差不多的时候就把温度调底一点，，，在慢慢的烤到泡芙水分干，，，

So, the **** was her advice for me.

I managed to bake some delicious cream puffs from her recipe but maybe it's too wet or what, I failed to get the pretty "cracks" in the skin. And to be frank, doesn't look like hers...She advices me to baked with a higher temperature or maybe baked longer to make sure the 'water' evaporated completely. Anyway, Dad and bro are really supportive and finish everything. :P

##i baked too much, cause Dad keeps 'encouraging' me to doubled the measurements for every ingredients... Lol.

So, here's my photos taken by bro or me when I was doing the baking. :D

The first procedure.

I melt the butter and salt in the water, then, boiled it and add in sieved flour. Then, I heat the mixture again in a pot till it become a dough as shown in that photo. :D

Left aside to cool down the mixture then, add in eggs, one by one. And....