Chinese cream puffs


  • Water
  • low-gluten flour
  • caster sugar
  • butter
  • eggs
  • salt
  • whipped cream
  • caster sugar


  1. Put butter, water, salt and sugar in a pot, and cook over medium heat until butter melts and water boils.

  2. Then turn to low heat and pour in the sifted low-gluten flour, stir quickly, and turn off the heat after the flour is cooked.

  3. When the dough is not hot to the touch after cooling, add the beaten egg liquid, add it in multiple times, mix well each time and then add the egg liquid to see the state of the dough.

  4. Stir up the batter with an inverted triangle. There are about 3 large eggs. I used almost 5 small eggs, so depending on the state of the batter, add egg liquid in stages.

  5. Using a piping bag or gun, squeeze the batter onto a parchment-lined baking sheet. Try to use a chrysanthemum mouth.

  6. Preheat the oven to 210 degrees, put in the puffs, and bake for 15 minutes to expand and shape, then change to 180 and bake for 20 minutes until the surface is golden brown.

  7. Take out the whipped cream that has been refrigerated overnight, and add white sugar to it across ice water.

  8. Put in a piping bag and squeeze the cream from the bottom of the puffs.

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