Cream Puff

Ingredients

Puff 

• 2 eggs (net weight 110g and beaten)    2 顆蛋(净重110克打散）
• 85cc of water    85 cc水
• 55g of cake flour/ low protein flour (sifted)    55 克低筋麵粉 （过筛）
• 45g of butter    45克牛油
• 1/8 teaspoon of salt    1/8 茶匙盐
• few drops of vanilla essence    数滴香草精

Custard Filling

Group A

• 20g of custard sugar    20克幼糖
• 200g of milk    200 克牛奶

Group B

• 1 egg yolk    1 顆蛋黄
• 20g of custard sugar    20克幼糖
• 1/2 teaspoon of vanilla essence    1/2 茶匙香草精

Group C

• 50g of milk    50 克牛奶
• 10g of corn flour    10 克玉米粉
• 15g of cake flour/ low protein flour     15 克低筋麵粉 

Group D

• 10g of butter    10克牛油

Steps

Custard Filling (photo 1-11)

1. Group A: Place the ingredients into a saucepan and bring to boil with low heat. Strain the mixture    Group A:材料放入锅里以小火煮开。过滤待用。
2. Group B: Whisk the ingredients.    Group B:所有材料拌匀。
3. Group C: Sift the flour. Stir in the milk.    Group C: 过筛粉类，拌入奶。
4. Group C and Group B mix thoroughly. Then pour in Group A gradually. Stir well every pouring.    Group C 和 Group B 搅匀，慢慢加入 Group A，一边加一边搅。
5. Place the batter on a low heat. Keep stirring until thicken and off the heat.    面糊用小火加热，一边煮一边搅拌直到浓稠，离火。
6. Lastly put in Group D. Stir well.    最后均匀拌入Group D.   

Puff (photo 12-21)

1. Sift the flour.    过筛粉类。
2. Place the water, salt and butter into a saucepan.    将水﹑盐和牛油放入锅里。
3. Bring  to boil with medium heat, then turn to lower heat.    中火煮沸腾，转小火。 
4. Pour the flour in and stir well while the fire on.    倒入面粉搅匀（继续开着小火） 
5. Off the heat when the mixture formed a ball and not sticky to the pan anymore.    当面粉成团不粘锅即可熄火。
6. Set a side to cool down a bit. Add the beaten egg 4-5 times gradually. Stir well every adding.    放凉，分4-5次慢慢加入蛋液。每加一次必须搅拌均匀才加第二次蛋液。
7. The batter is done when a triangle drop appear on the spoon as in the photo 16.    当刮刀拿起，面糊呈三角形如图16即成。
8. Fill the piping bag with the batter. Pipe about 15 rounds on the pan lined with baking sheet.    面糊装入挤花袋，在油纸上挤出15个球状
9. Gently smooth the peak with moistened finger. Slightly draw a cross on the top.    手指沾水略略抹平表面，再画上十字。
10. Spray the rounds with some water.    然后喷些水。
11. Bake at 200°C for about 10 minutes. Then turn to 190°C and bake for 10 minutes. Turn to 180°C for 15 minutes till golden brown. Leave the puffs in the oven for another 10 minutes before move out （never open the oven's lid during the baking).    以200°C烘10分钟，转190°C烘10分钟。再转180°C烘15分钟直到金黄色。继续焖10分钟才可出炉（途中不能开炉门）。

Assemble (photo 22)

1. Pipe to the puffs with custard filling after the puffs cool completely. Serve immediately.    泡芙完全冷却后，挤入custard馅即可上桌。