Best Recipe Cream Puffs with Soy Milk Delicious and Healthy

Simple cuisine ultimate Cream Puffs with Soy Milk easy, yummy, practical.

12 ingredients, 7 steps, cooking Cream Puffs with Soy Milk

Good Morning all, at this time you can make recipe Cream Puffs with Soy Milk with 12 ingredients and 7 steps. Below this is how to make it, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 7 stages of easy cooking Cream Puffs with Soy Milk.

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Ingredients all Cream Puffs with Soy Milk

1. It’s : Choux Pastry.
2. You need 100 ml : Soy milk.
3. Prepare 50 ml : Vegetable oil.
4. Prepare 1 pinch : Salt.
5. Prepare 50 grams : Plain flour.
6. Prepare 2 medium : Eggs.
7. It’s : Soy Milk Cream Filling.
8. Prepare 400 ml : Soy milk.
9. It’s 3 : Egg yolk.
10. You need 3 tbsp : Corn flour.
11. Prepare 50 grams : Sugar.
12. Prepare 1 tbsp : Rum.

If all main ingredients Cream Puffs with Soy Milk it’s ready, We’re going into the cooking stage. Below is how to making with fast.

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Stages Cooking Cream Puffs with Soy Milk

1. Cut off the tip of a piping bag and set a nozzle in. (If you don't have any nozzles, don't worry. Use the prepared bag as it is.) Preheat the oven to 180°C and line the baking sheet with baking paper. brqq
2. Put the soy milk, vegetable oil, and salt in a sauce pan. Heat the pan over medium heat and stir with a wooden spatula. After bringing to a boil, remove from the heat and add the sifted flour. Mix well until the batter is smooth. brqq
3. Add the beaten eggs in 3 parts and continue to stir with a wooden spatula all the time. When you drop the batter from a spatula and the batter falls down from the spatula very slowly, it is ready. brqq
4. Put the batter into a piping bag and pipe the batter into 5 cm diameter dome shapes. Spray plenty of water and smooth out the top of the domes gently with your finger. Bake in the oven preheated to 180°C for 30 to 35 minutes. After golden brown, take out of the oven and leave the choux pastries to cool on a cooling rack. brqq
5. Put the corn flour, egg yolks, and sugar in a sauce pan and whisk until smooth with a balloon whisk. Add the soy milk little by little and mix well. Heat over medium heat and continue to stir constantly with a wooden spatula so as not to burn the bottom of the pan. brqq
6. Boil gently until the mixture is smooth, then remove from the heat. Stir in the rum and transfer to a bowl. Cover tightly with cling wrap. brqq
7. Cut the choux pastries horizontally in half and fill the cavities with the cream. brqq
8. Finish and Enjoy.

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