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Vanilla Cream Puffs
| Ingredients | Parts |
| Part A: | |
| Water | 300 |
| Milk | 300 |
| Soybean oil | 150 |
| Anjia Butter | 150 |
| Part B: | |
| Low-gluten flour | 300 |
| Part C: | |
| Whole egg | 8 |
| Cream filling: | |
| Anjia whipped cream | 100g |
| Beary Costa Sauce Lactic Acid Bacteria Yogurt Flavor | 100g |
Production steps
1. All the raw materials of part A, stir together until it is watery, heat to boil and turn off the heat, and set aside.
2. Sift part B, slowly add part A, stir until there are no particles for use
3. Part C is added in 3 times and mixed with the batter
4. Put it into a piping bag, squeeze it into the baking tray covered with greased paper, and you can bake it
5. Cream and lactic acid bacteria yogurt can be reached at 1:1, sent until grainy, set aside
6. Let the puffs cool and squeeze in the whipped cream filling
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Vanilla Butter Roll
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Vanilla Butter Roll
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Freezing Point German Tower
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