Cream puff ｜ Yu you's recipe transcription

Put butter and water in a heat-resistant bowl, wrap and heat in a 500w range for 1-2 minutes until boiling. After heating, add half the amount of cake flour while sieving, mix until you can no longer cheat, heat in a microwave oven at 500w for 45 seconds to 1 minute, stir lightly, add the remaining cake flour and knead well.

Add 1/2 of the beaten egg in several batches, mix well so that the egg blends into the dough, and finish it to a hardness that leaves an inverted triangle when scooped with a spatula.

Spread aluminum foil and parchment paper on the top plate, and lightly spray with water or by hand. Scoop the dough with a spoon, shape it with wet hands, and fold both ends of the aluminum to cover it. After baking at 1000w (220 ℃) for 10 to 15 minutes, remove the aluminum, bake at 1000w (220 ℃) for 3 to 5 minutes, and dry with residual heat.

Add sugar to the egg (take the karaza), mix until it becomes whitish, add flour and mix well until it is no longer powdery, then pour the milk in 2 to 3 portions, wrap and divide into 3 portions. Heat in the microwave. First, heat at 500w for 1 minute 30 seconds to 2 minutes, stir lightly, heat for 2 minutes in the second range, stir the slightly hardened part with a spatula, heat in the third range for 30 seconds to 1 minute, and thicken. When it gets on, squeeze it into a container and let it cool.

Cut the cream puff with a knife, squeeze the custard cream and whipped cream, and serve. Sprinkle with powdered sugar if you like.