Recipe: Spicy Cream Puffs with Vegetable Oil and One Egg

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Start by way of reading the articles on healthy residing guidelines that discuss this 8 Natural Eating Suggestions for Busy People, Sustain Dietary Intake. Then we simply come to this Cream Puffs with Vegetable Oil and One Egg recipe. Joyful reading.

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Interesting is not it, healthy dwelling is a need now not a choice. With a bit of luck you'll make the most of the article above. Now we come returned to the cream puffs with vegetable oil and one egg recipe. To make cream puffs with vegetable oil and one egg you only need 8 ingredients and 13 steps. Here's how to cook dinner the recipe..

The ingredients needed to make Cream Puffs with Vegetable Oil and One Egg:

1. You need 2 tbsp of ●Vegetable oil.
2. Take 40 grams of ●Water.
3. Get 1 pinch of ●Salt.
4. Provide 25 grams of Cake flour.
5. You need 1 medium of size Beaten egg.
6. You need 1 of all Custard Cream.
7. Get 50 ml of + 1/2 tablespoon Heavy cream + Granulated sugar.
8. Prepare 1 of Powdered sugar.

Steps to make Cream Puffs with Vegetable Oil and One Egg:

1. Prepare: Preheat the oven to 200℃ and set the timer for 10 minutes. Refer tofor the custard cream, and chill. Whip the heavy cream with the sugar until soft peaks form. Chill in the fridge until use. https://cookpad.com/us/recipes/143174-custard-cream.
2. These are the ingredients you need for the shells. Whisk the egg and sift the flour..
3. Combine the ● ingredients into a saucepan and bring to boil..
4. Remove from heat and add the flour. Stir until it becomes a smooth consistency..
5. Cook again over low heat for 1 minute. Combine well..
6. Remove from heat, add 1 tablespoon of the beaten egg and stir. Gradually add a teaspoon of the egg and stir well after each addition..
7. Gradually drizzle in the remaining egg. The dough should become thick that when lifted, it should hang in a triangular shape until dropping after 3 seconds or so..
8. You don’t have to use all of the egg. FYI, the egg I use was 54.5 g and I was left with 6 g, which means I used 48.5 g. But this depends on the temperature or humidity. Add as much egg until the dough turns to consistency shown in Step 7..
9. Snug a noozle in a piping bag and squeeze about 3 cm diameter of the dough on a baking tray lined with baking paper. ※ Don't squeeze out the dough into a spiral, but steady your hand and squeeze it in one spot..
10. Dip a finger into water and touch the peak of each pastry to flatten. Now bake in the oven..
11. Transfer the tray into the preheated 200℃ oven for 10 minutes. Then turn down to 180℃ for another 10 minutes. Do not open the oven door and watch over so that the shells do not scorch. The dough puffs up at 200°C and then dries out at 180℃..
12. Once the puffs have finished baking, you can open the oven door. They won't deflate so don't worry..
13. Let the the puffs cool and then slice in half horizontally. Fill with whipping cream, custard cream and slices of strawberries. Sprinkle powdered sugar on top with a tea strainer..

In a medium saucepan, heat the water, butter and vegetable oil to a rolling boil. Remove from the heat and add the flour all at once, stirring vigorously. Stir until the mixture smooths out and follows the spoon around the pan. Add ⅓ of the beaten eggs and stir. When the mixture smooths out add another ⅓.

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