Easiest Way to Make Super Quick Homemade Cream Puffs with Vegetable Oil and One Egg

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, cream puffs with vegetable oil and one egg. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cream Puffs with Vegetable Oil and One Egg is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Cream Puffs with Vegetable Oil and One Egg is something that I’ve loved my entire life.

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

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

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

Instructions 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 is going to wrap this up for this special food cream puffs with vegetable oil and one egg recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!