Latest Recipe My Secret Recipe For Choux Pastry Delicious Steady

Simple cooking ultimate My Secret Recipe For Choux Pastry easy, yummy, practical.

8 ingredients, 14 steps, cooking My Secret Recipe For Choux Pastry

Hi mother, now you get make recipe My Secret Recipe For Choux Pastry with 8 ingredients and 14 steps. Below this is how to prepare, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 14 stages of easy cooking My Secret Recipe For Choux Pastry.

ads.txt

Ingredients for My Secret Recipe For Choux Pastry

1. You need : Cream Puff Dough.
2. It’s 125 grams : Water.
3. You need 79 grams : Butter.
4. You need 2 tsp : Vegetable oil.
5. Prepare 80 grams : Cake flour.
6. You need 3 : Eggs.
7. It’s 1 dash : Water for spraying.
8. You need 1 : Powdered sugar for the finishing touch.

If all composition My Secret Recipe For Choux Pastry it’s ready, We’re going into the cooking stage. Below is how to making with easy.

ads.txt

Process Cooking My Secret Recipe For Choux Pastry

1. Please refer toWhipped Custard Cream and make enough to make 15 when making the custard cream. Or, use your favorite cream. brqq
2. Sift the cake flour. Dissolve the eggs so that there are no inconsistencies. Spread out cooking paper on a cookie sheet. Preheat the oven to 190°C. brqq
3. Add water, butter, and vegetable oil to a pot, bring to a full boil over a high heat, and then remove from the heat. I don't use salt or granulated sugar). brqq
4. Do this quickly: add in the cake flour once, and knead well with a wooden spatula until the whiteness (clumps) disappear. brqq
5. Turn on over a low heat and knead while mixing once more for 20 seconds. (The eggs will fry if you add too much at a time while mixing, so be careful). brqq
6. Add in about one whole eggs worth of a lightly whisked egg, and knead while mixing. After that, add in bit by bit while checking it. (3 eggs is more than enough). brqq
7. Lift up the batter with a spatula, and let it fall back down to the original dough. It will fall off in a triangular shape and stop once it accumulates but before falling off the side. brqq
8. Place the batter into a pastry bag, and squeeze it out into 4 cm sizes with space between each. Dip your fingers in water, and then lightly press down on the batter to flatten it out. brqq
9. Then, gently stick in four places with a toothpick vertically. (This is to get it to break apart cleanly.. You don't have to do this). brqq
10. Spray the batter all over, and set into the oven. First bake for 20 minutes at 190°C for 20 minutes, reduce the temperature to 180°C, and bake for another 15 minutes. brqq
11. Let it sit in he oven for 5~10 minutes in the residual heat inside the oven instead of taking them out immediately, and then take them out. brqq
12. Squeeze the cream in. You can cut in little notches for the cream. Cover with powdered sugar to preference, and it's done. brqq
13. When you cut into these: they are crispy and crunchy. They have quite a lot of cream filling! brqq
14. The photo for Step 11 has been cooked golden brown. This was baked at 200°C for 20 minutes, reduced to 190°C, and then cooked well until golden brown for 15 minutes. Please bake whichever way you like. brqq
15. Finish and Enjoy.

Like that formula easy cook with practice recipes My Secret Recipe For Choux Pastry, you also can look for more recipes cuisine other interesting on website us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy easy, tasty, and nutritious to culinary fatty, hard, spicy, sweet, salty acid is on our web. Thank you for reading the ultimate recipe My Secret Recipe For Choux Pastry.