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Cream Puffs with Vegetable Oil and One Egg
Cream Puffs with Vegetable Oil and One Egg

Before you jump to Cream Puffs with Vegetable Oil and One Egg recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.

Mostly, people have been conditioned to think that “comfort” foods are bad for the body and should be avoided. However, if your comfort food is candy or junk food this might be true. Otherwise, comfort foods may be really nutritious and good for you. There are some foods that really can improve your moods when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

It’s not difficult to drive away your bad mood when you eat grains. Barley, millet, quinoa, etc are excellent at helping you have a happier mood. They help you feel full also which can really help to improve your mood. It’s not difficult to feel depressed when you feel famished! These grains can elevate your mood because it’s not at all hard for your body to digest them. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.

Now you know that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Test out these hints instead!

We hope you got insight from reading it, now let’s go back to cream puffs with vegetable oil and one egg recipe. To cook cream puffs with vegetable oil and one egg you need 8 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Cream Puffs with Vegetable Oil and One Egg:
  1. Get 2 tbsp ●Vegetable oil
  2. Get 40 grams ●Water
  3. Use 1 pinch ●Salt
  4. Prepare 25 grams Cake flour
  5. Prepare 1 medium size Beaten egg
  6. Prepare 1 all Custard Cream
  7. Provide 50 ml + 1/2 tablespoon Heavy cream + Granulated sugar
  8. Use 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.

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