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Easy Big Cream Puffs
Easy Big Cream Puffs

Before you jump to Easy Big Cream Puffs recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are these days being given more attention than ever before and there are a number of reasons why this is so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Although we’re always being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all likelihood, a lot of people think that it takes a lot of work to eat healthily and that they will need to drastically alter their way of life. It is possible, however, to make some small changes that can start to make a good impact on our everyday eating habits.

One way to address this to begin seeing some results is to understand that you do not need to change everything instantly or that you need to entirely get rid of certain foods from your diet. Even more important than wholly altering your diet is just substituting healthy eating choices whenever possible. Sooner or later, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Evidently, it’s not at all hard to begin incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to easy big cream puffs recipe. You can cook easy big cream puffs using 4 ingredients and 24 steps. Here is how you do that.

The ingredients needed to cook Easy Big Cream Puffs:
  1. Prepare Egg
  2. Use Oil
  3. Prepare Water
  4. Take Flour
Instructions to make Easy Big Cream Puffs:
  1. *If you use a normal oven, you can bake 9 puffs at once. *The ingredients call for 1 egg but you can increase the amount accordingly.
  2. *You can use whatever oil you like. Vegetable oil makes them light, while butter is a bit on the heavy side. Margarine is right in the middle. The puffs in the picture were baked with butter.
  3. (Prep) Preheat the oven to 220℃.
  4. (Prep) Beat the egg well.
  5. (Prep) Sift the flour. *In the photo, the flour was not sifted.
  6. Add butter and water to a pan and bring to a boil.
  7. Lower the heat in Step 6 and add flour. Mix well.
  8. Raise the heat to high and mix. When it comes together, lower to medium heat and use a wooden spatula to knead. *The stickiness and consistency should resemble mochi (this is important).
  9. Lower the heat from Step 8 and add the egg a little at a time, mix well. *It will become glazed and thick like custard cream.
  10. While it's hot, pour into a piping bag and squeeze onto a baking sheet lined with parchment paper. *If the batter cools before placing in the oven, it's going to fail.
  11. Using a toothpick, poke holes into the surface of the squeezed out batter. This will create the broken look when the puffs swell during baking.
  12. Right before you place in the oven, spray water.
  13. Bake in a 200℃ oven for 20 minutes. Lower the temperature to 180℃ and bake for 15 minutes. *Oven times and temperatures vary.
  14. If you don't bake completely or take them out of the oven too soon, they'll deflate. *If you're worried, leave in the oven for 10 minutes before removing.
  15. I will upload a custard recipe another day. For now, you can make use this: "Very Easy Custard Creme Using a Whole Egg"
  16. "Very Easy Custard Creme Made in the Microwave"
  17. Here are some hints for better results: 1) While mixing the batter, make sure it thickens into a heavy consistency by completely heating the flour. 2) Make sure to poke holes in the batter after squeezing them out onto the pan.
    1. Bake while the batter is still hot. 4) Don't lower the temperature under 200℃ at the beginning when baking. 5) For the first 20 minutes, don't lower the temperature under 200℃.
    1. If you don't bake through completely and remove from the oven too soon, they will deflate. 7) If they don't expand as much as you thought, there may be a problem with the temperature.
    1. They begin to puff about 10 or 20 minutes into baking so pay attention to the temperature. After that, they are almost done.
  21. The width is about 10 cm after baking.
  22. The height is also close to 10 cm.
  23. By the way, here is an easy shortcut cream puff recipe. "Easy Cream Puffs Using a Shortcut" - - https://cookpad.com/us/recipes/171325-easy-cream-puffs-for-the-lazy
  24. What if you ruin the puff batter? If that happens, you can just turn it into delicious churros sticks. See how to make them here.

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