Simple Step to Serving Best Cream Puff Batter (with Vegetable Oil)

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Cream Puff Batter (with Vegetable Oil)

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Here are the ingridients that are required to make a remarkably good Cream Puff Batter (with Vegetable Oil):

  1. Use 50 ml of Vegetable Oil (I used Nissin Vegetable Oil).
  2. Prepare 40 ml of Milk.
  3. Use 40 ml of Water.
  4. Provide 65 grams of Cake Flour (sifted).
  5. Take 2 of Eggs.

Done with the ingridients? Below are the instructions on cooking Cream Puff Batter (with Vegetable Oil):

  1. In a large heat-resistant bowl, add the water, oil, milk, and 1 tablespoon of flour. Cover with saran wrap and microwave at 1000 W for 4 minutes..
  2. Add the remaining flour all at once and mix together diligently..
  3. Microwave Step 2 at 1000 W for 1 minute 10 seconds. Take it out 3 times and stir so that it heats evenly. Even after microwaving, stir quickly, around and around, until your arm begins to ache..
  4. Slowly add the beaten egg little by little and stir vigorously until your arm gets tired..
  5. Preheat the oven to 220°C..
  6. Line a baking sheet with parchment paper. With a spoon, place about 12 round spoonfuls on the paper. (This is basically the same as dropping scoops of cookie batter onto a baking sheet.).
  7. Wet a spoon or a fork with water and sprinkle drops gently on cream puffs..
  8. After the oven has preheated, place Step 7 in the center of the oven and bake for 25 minutes..
  9. Here, I cut the puffs 1/3 from the top and filled half with custard creme and the other half with whipped cream..

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