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做法﹕
| 1. | 烤箱預熱到烤箱預熱到425°F (220°C)。 |
| 2. | 將牛油，水和鹽放進鍋內用中火煮滾且牛油完全融化。 |
| 3. | 轉成最小火。倒入全部麵粉，用木勺用力不斷地攪動，直到麵糊成為一團。熄火讓麵糊稍微冷卻。 |
| 4. | 蛋打散。將蛋液分四次加到麵糊裡，每次攪拌到蛋与麵糊充分混合後再加下一次蛋液。 當麵糊緩慢地從木勺流下時呈三角型時就不要再加蛋液，所以蛋液不一定會全部用完。繼續攪拌2分鐘直到非常滑順。 |
| 5. | 烤盤上鋪矽膠烤盤墊或不沾烤盤紙，需要兩個烤盤。用1-1/4盎司的冰淇淋將麵糊舀到烤盤上，每盤8個，彼此間要有足夠空間。手指沾水將麵糊抹平。 |
| 6. | 放進烤箱烤15分鐘。烤箱溫度調降到350°F (175°C)再繼續烤25分鐘。當中不要打開烤箱門。 |
| 7. | 取出烤盤。沒有裂開的泡芙上用小刀劃一小道讓空氣釋出。再放回烤箱烤5分鐘。 |
| 8. | 取出泡芙，放在架子上讓其涼透。將泡芙對切成兩半，放進不透氣容器內保存可長達3天。 |
PROCEDURE:
| 1. | Preheat the oven to 425°F (220°C). |
| 2. | Place the butter, water and salt in a sauce pan and cook over medium heat until the butter is melted and the mixture is boiling. |
| 3. | Turn the heat to low. Add all the flour at once and vigorously stir with a wooden spoon until the mixture forms a ball. Let the dough cool down a little bit. |
| 4. | Beat the eggs. Add the eggs to the dough in four batches. Wait until the egg is fully incorporated with the dough to add the next batch. Stop adding the egg when the mixture fells off the wooden spoon slowly and in a triangular shape. It is not necessary to use up all the eggs. Continue to stir the mixture until very smooth. |
| 5. | Cover two baking pans with silicon baking mats or parchment papers. Use a 1-1/4oz ice cream disher to scoop the dough onto the baking pan, 8 per pan. Leave enough space amount the dough. Dip your finger into water and smooth out the surface of each dough. |
| 6. | Bake in the oven for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for another 25 minutes. Do no open the oven door while baking> |
| 7. | Remove the pans from the oven. Make a small slit on the un-cracked puffs to release the air inside. Return the pans back to the oven and bake for 5 minutes. |
| 8. | Transfer the puffs on a cooking rack. When they completely cool down, cut each in half and store in an air-tight container up to 3 days. |
香草泡芙 Vanilla Cream Puffs
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最後更新 (Last Update): 01/02/2016
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