Cream Puff 泡芙
份量
時間
食材
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1包(50g)
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2杯cup
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1杯cup
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1/2杯cup
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12杯cup
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¼小匙tsp
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1杯cup
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4顆pcs
步驟
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香草布丁粉, 鮮奶油和牛奶攪拌均勻, 放進冰箱. Mix vanilla instant pudding mix, heavy cream, milk together. Cover and refrigerate to set.
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烤箱預熱425F/220C. Preheat oven to 425F / 220C.
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在一個鍋子裡, 加入水和奶油煮開, 再慢慢加入麵粉 和鹽, 攪拌至球狀. In a pot, put water and butter to a rolling boil. Stir in flour and salt until the mixture turns into a ball.
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將麵粉球放進攪拌盆裡, 將蛋一顆一顆加入和攪拌均勻. Transfer the dough to a mixing bowl. Use a mixer beat in eggs one at a time.
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用湯匙將步驟3轉至烤盤中. Use a spoon; drop the mixture onto the baking sheet.
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放入烤箱烤 20-25分鐘直到稍微焦黃, 中間應該是乾的 (用筷子戳戳看). Bake for 20-25mins, until golden brown, centers should be dry.
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泡芙烤好後, 將烤箱開一點縫隙讓泡芙慢慢降溫. Once it’s done baking, only crack open the oven for a bit and let the shell cool down very slowly.
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用小刀將泡芙下方切開一點, 所以可以填充香草奶油. Use a small knife, cut the bottom of the shells for the filling.
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將香草布丁用擠奶油器放進泡芙裡. Fill the pudding mixture into the puff shells.
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可選擇: 可以灑上糖粉, 讓泡芙看起來更吸引人! Optional: You can sprinkle some powdered sugar to make it look more attractive!
小撇步
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