Step-by-Step Guide to Prepare Perfect Cream Puffs with Vegetable Oil and One Egg

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cream puffs with vegetable oil and one egg. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Cream Puffs with Vegetable Oil and One Egg is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cream Puffs with Vegetable Oil and One Egg is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cream puffs with vegetable oil and one egg using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Cream Puffs with Vegetable Oil and One Egg:

1. Make ready 2 tbsp ●Vegetable oil
2. Make ready 40 grams ●Water
3. Get 1 pinch ●Salt
4. Get 25 grams Cake flour
5. Take 1 medium size Beaten egg
6. Prepare 1 all Custard Cream
7. Prepare 50 ml + 1/2 tablespoon Heavy cream + Granulated sugar
8. Prepare 1 Powdered sugar

Steps to make Cream Puffs with Vegetable Oil and One Egg:

1. Prepare: Preheat the oven to 200℃ and set the timer for 10 minutes. Refer tofor the custard cream, and chill. Whip the heavy cream with the sugar until soft peaks form. Chill in the fridge until use. - - https://cookpad.com/us/recipes/143174-custard-cream
2. These are the ingredients you need for the shells. Whisk the egg and sift the flour.
3. Combine the ● ingredients into a saucepan and bring to boil.
4. Remove from heat and add the flour. Stir until it becomes a smooth consistency.
5. Cook again over low heat for 1 minute. Combine well.
6. Remove from heat, add 1 tablespoon of the beaten egg and stir. Gradually add a teaspoon of the egg and stir well after each addition.
7. Gradually drizzle in the remaining egg. The dough should become thick that when lifted, it should hang in a triangular shape until dropping after 3 seconds or so.
8. You don’t have to use all of the egg. FYI, the egg I use was 54.5 g and I was left with 6 g, which means I used 48.5 g. But this depends on the temperature or humidity. Add as much egg until the dough turns to consistency shown in Step 7.
9. Snug a noozle in a piping bag and squeeze about 3 cm diameter of the dough on a baking tray lined with baking paper. ※ Don't squeeze out the dough into a spiral, but steady your hand and squeeze it in one spot.
10. Dip a finger into water and touch the peak of each pastry to flatten. Now bake in the oven.
11. Transfer the tray into the preheated 200℃ oven for 10 minutes. Then turn down to 180℃ for another 10 minutes. Do not open the oven door and watch over so that the shells do not scorch. The dough puffs up at 200°C and then dries out at 180℃.
12. Once the puffs have finished baking, you can open the oven door. They won't deflate so don't worry.
13. Let the the puffs cool and then slice in half horizontally. Fill with whipping cream, custard cream and slices of strawberries. Sprinkle powdered sugar on top with a tea strainer.

So that’s going to wrap this up with this special food cream puffs with vegetable oil and one egg recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!