奶油泡芙 (基本食谱) How to Make Basic Cream Puff Recipe (Choux Pastry Recipe)
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- 好多人要求做的食谱，今天终于上影片啦。先来个传统的基本食谱，“奶油泡芙”。好喜欢他的烘焙过程，从一个小小扁扁的，发成一个圆圆高高的，真的是够厉害“泡芙”膨胀~ 影片里给你们几个让泡芙凉后也不缩小的小秘密~
充满蛋香味的泡芙壳，里面藏着蓬松冰冷的奶油糖霜，咬下去感觉真爽~哈哈
Many people have requested for this recipe, and finally I’ve uploaded the video. Let's start with a traditional basic recipe, "Cream Puffs"/ Choux Pastry Recipe. I like its baking process very much. Transformed from a small flat into a round high exterior, it’s really good at “puff”, expansion~
This video will provide you a few secrets that ensure the puffs won’t deflate after cooling down~
Cream puff shell/Choux is full of egg aroma, with a fluffy, cold whipped cream frosting within, there’s just taste really refreshing~ haha
Separate Video Recipe Links:
♦ 黑森林蛋糕食谱Black Forest Cake Recipe: • 黑森林蛋糕食谱How to Make Bla...
♦奶油糖霜 Whipped Cream Frosting Recipe: • 黑森林蛋糕食谱How to Make Bla...
♦樱桃馅料 Cherry Fillings Recipe: • 黑森林蛋糕食谱How to Make Bla...
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦食谱
=25颗泡芙=
½杯 (125毫升) 水
½杯 (125毫升) 牛奶
1茶匙 白糖
½茶匙 盐
113克 无盐牛油
1杯 (128克) 普通面粉
4颗 鸡蛋(一次一个)
蛋黄液（1颗鸡蛋+1汤匙水）
(烤箱190C/375F: 20-25分钟)
=内馅=
奶油糖霜（食谱影片在上）
樱桃馅料（食谱影片在上）
♦Recipe
=25pcs Choux/ Puffs=
½Cup (125ml) Water
½Cup (125ml) Milk
1tsp White Sugar
½tsp Salt
113g Unsalted Butter
1Cup (128g) All Purpose Flour
4 Eggs (one at a time)
Eggwash (1 Egg+1Tbsp Water)
(Oven 190C/375F: 20-25minutes)
=Fillings=
Whipped Cream Frosting (Video Recipe above)
Cherry Fillings (Video Recipe above)
Oven: Electrolux 72L Built in Oven invol.co/cl1bir2
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love
柔软的泡芙也是我的最爱，你是一个顶瓜瓜的天才太历害了，每样都吸引到我很想有现成馬上就可以吃的很开心的，好啦！看到这里以后再看，谢谢你的所有，我一定要学习成绩是妳的一半就可以很满足了，好感恩的心都是祝福你的一生平安健康，都要保持你的美德福星常伴随你佐佑，暫停，下回見。
非常谢谢Wendy妹妹老师! 我今天试做，用了一半的食谱，因为牛奶不够我就索性全换了水，幸好成功啦! 本来担心泡芙不会膨胀，出炉会塌，很幸运的还好没有。第一次尝试做泡芙就成功，超开心的! 我用海盐，也不会咸。真的谢谢你的分享。
好成功的食谱。第一次跟着其他TH-camr做，但是膨胀不了。过后换了跟你的食谱做，好成功，好好吃！谢谢你
哇好開心你成功了，谢谢你的信任哦，是我继续做影片的推动力。做了拍照来看哦
第一次做便成功，感谢Iwen老师。我的经验供参考：
1) 我一次烘12粒，分两次烘。
2) Oven preheat. Bake 190c - 22 minutes. 上下火，no fan.
3) 我用salted butter, 盐放少一点。
4）我没有nozzle, 直接用plastic bag pump.
5）我skip了egg wash步骤。
5) 内陷放 ice cream
谢谢Iwen老师无私分享 第一次做已成功 且很好吃喔。
哇，恭喜你成功了，拍照来看哦
@@iwen777 老师，请问奶油的份量太多，要怎么去减少量呢？因为是用在泡芙的食谱
Love how you took us step by step on the puffs! Thank you ❤
Welcome, thanks alot for your trust too, hope you can try and send me photo after making it
Your recipe. Nice aThank you
感谢你，解释得那么清楚，也很积极回答问题
我失败两次，终于成功了 😀😀
我第一次就做成功了! 做了53粒🥰🥰🥰希望男友会喜欢，今天是七夕情人节😆😆😆😆谢谢你的食谱，目前没有失败过跟着你每一个食谱🥰🥰🥰
哇，好厉害，53粒哦。幸福的男友，做了拍照来看
@@iwen777 好的，我会send照片在 Instagram 给你🥰🥰🥰
Hello, the oven need to use fan or without fan?
今天试了这食谱，很成功！ 谢谢你无私的分享。
i did it after many try is really tasty, mmmm really thank you, my whole family likes it
most welcome. Glad you all liked it. please send me your photo after making. if u like my video, you can subscribe to my channel and turn on notification bell to receive all my latest video every time
谢谢您的食普，第一次做就成功了。很好"吃👍
谢谢你的分享! 首次做cream puff就成功! 好吃😋
哇，恭喜成功哦，开心你喜欢。做了拍照来看
老师很厉害👍，喜欢看你的影片，教的好讲解的很好，
今天呢我做泡芙成功了。谢谢你的分享。❤️
哇，恭喜，做了拍照来看
iwen baking 要怎样拍照给你看呢？
Cream Puff, so puffy~hehe
请问自做泡芙的牛奶也是用 Dutch lady full cream milk吗？
@@chanjiaying3851 是的
I enjoy your video on crispy crean puff. I will try your receipts Thanks
我能形容为“手残也能做出成功的泡芙”吗？XD 最近本人才开始学习做烘焙，很多作品都失败 T.T 。 但是这次学你做这个泡芙，竟然成功！ 味道好好吃。只是唯一问题是我用错烤纸，都有粘纸的现象 >.
哇，听了好开心，恭喜成功噢。做了拍照来看。我的烤纸是parchment paper双面都防沾的
第一次尝试做cream puff 成功👏👏
I made this cream puff today. Yes, you're right it is so puffy and super delicious!😋😋😋👍👍👍 Thank you very much for your awesome recipe.🙏🙏🙏 Stay safe and God bless. 😇😇🌹🌹
Oh wow so glad u made it well.pls send photo after making, to my instagram/fb page messenger, links in description box.
今天我做了，算成功，很开心，谢谢 Iwen师父
这是看到过，最实用，最简单的配方，明天就去做！
哇，好的，加油，做了拍照来看。
记得面团浓稠度要跟影片一抹一样步骤不可少。烤时千万不要开烤箱门，不然一定塌下
iwen baking 非常感谢你，这次的泡芙很好吃，而且简单，从头到尾连洗碗，一共花了一个小时！
@@linnwatson2541 哇，你好有效率哦。开心你成功了，拍照来看哦
Fb page messenger: facebook.com/iwen777
Perfect recipes delicious yummy yummy 😋 👍💖💖💖👏
Dear Wendy,
It's been about 1 month since we have done the cream puffs according to your recipe. Since then we have made it 4 or 5 times. The 2nd time we were not successful in making the pastry, it was simply too liquid, it formed but like a flatter and shortened puff. LOL!
The pastry tastes really good, btw we use French President butter !
Thank you very much for this fabulous and delicious recipe !
Sunny
我第一次用你的食谱做很成功 谢谢你
哇，不客气，恭喜你成功了，做了拍照来看 我的insta/fb page messenger
请问糖霜怎么做，没有看到视频教学哦！，谢谢。
Wow, very beautiful puffy cream puff!! 😋👍 Can't wait to make this ..😀😋
Yummy thank you for the recipe,love 👏🙏❤
赞👍
一次做成功
感谢分享💓
谢谢你哦，做了拍照来看哦
已经成功做成了，谢谢！
不客气。哇，恭喜成功了，拍照来看哦
facebook.com/iwen777
Thank you very much for your recipes, I baked it yesterday and it is so wonderful delicious , we can't stop eating especially when I made into mini size! Thank you!
Oh wow so great, glad u like them.please send me photo after making, send to my fb page messenger/instagram, links in description box
@@iwen777 Ok! Hehehe
I tried many times to upload in your Facebook but not successful, I will try again!
@@chongoifoon716 oh u need to send to my inbox
看起来真的真的很好吃耶💓肚子又饿了
谢谢你哦，赶快做来吃吧
Hi Wendy, if I make 12 puff, roughly how many grams of whipping cream is needed?
Depends on how much cream you like ya?you can make more if u like more. Can try with at least 250ml whipping cream
你的聲音聽起來好美好舒服喔！英文級老師⋯👍💪🥰
Yes i like to recipe manchang i love it its like crispy to eat ok its delicious ok thank
Oh u mean manchang kuih is another video recipe, hope u can try and send me photos
Thank you for sharing this☺️. Can't wait to bake it.🤤
Great, hope you can try, n send me photo
Hi Wendy, can I use half of the recipe to make 12 cream puff by dividing everything with 2?
Yes, you can.. divide every ingredients by 2. Pls send me photo after making
成功了。。 好好吃😋 谢谢你😘
如果吃不完 可以放冰箱冷藏吗？
@@anniekoh6446 恭喜成功噢，做了拍照来看。可以放冰箱噢，不然奶油会融
@@iwen777 已经发到 fb msger 了
放冰箱更好吃
@@anniekoh6446 是的，我也喜欢冷吃。谢谢你噢
烤完就可以直接從烤箱拿出來嗎？要不要烤好後打開爐邊待一陣子才出爐？我做過一次烤好就打開拿出來、誰知道就塌下來了
我第一做puff，可是puff都不起来，很扁也没太多细纹和缝。请问这是为什么呢？
面糊太水
老师你好！按照你的配方第一次就成功了，大部分都很好，少数几个塌了，但口感还是很好。想问如果想做成大一些size的，配方和烤制时间和温度如何调整？谢谢！
挤大颗些即可。同样温度要烤久些哦。烤到位，不要中途开烤箱门，不然容易塌陷
請問有人說泡芙麵糊的溫度不可以太低的原因
是因為怕面糊吸收不足夠的雞蛋導致無法上升
還是加入雞蛋後麵糰整體的溫度會影響上升膨脹的大小？？
soes fla,my favorite cake
do you use fan function while baking cream puff?? which function do we need to turn on?
Hai ! Wendy, thanks so much for your amazing video. Can I put the whipping cream ( buy from supermarket ) directly into the cream puff ?
Hello there, I just tried your method today with the exception that my pipe’s diameter is like 3cm wide. The puff remained flat, did not rise like yours but fluffy though. I am guessing could be the way I fold the flour that could have hardened it. If you can share some tips to avoid?
Hi、請問為什麼我做兩次都是在麵粉下去攪拌的時候變成很水不能成麵糊？
如果重量都没有错是不会出现这个问题的。我也是按着这个配方一次成功
是的，份量对是不会这样的。你的牛油牛奶需煮至沸腾，不只是融化而已。沸腾了直接离锅立刻加入面粉搅拌
Can u use cake flour?
Hi can I make more pcs of puffs keep in freezer, how long can I storage it thk u
I did make 2 times from others TH-camr,but failed!your instructions very details,i followed and i successful make it this time...thanks for your very careful explanation.
Btw,did you preheat the oven before it?
Ya, before making, as we need to bake as soon as dough is done piping. Cant wait.
Wow, great, hope to see your photo creation made, send to my instagram/fb page messenger, links in description box
用油纸可以吗？，我超级喜欢你的食谱的，好吃又符合mls的口味
请问老师，为什么我做的冷了之后会缩？
请问面糊也形成了V，但挤到烤盘上，就塌了，纹路没有了，是不是面糊太稀了呀？谢谢
水牛油要煮至沸腾离火再加面粉快速搅拌成团，再回火煮至底部薄膜。之后再慢慢一个一个加鸡蛋每次搅拌至完全混合吸收哦。
面糊如果放置太久，也容易导致水油分离哦。
老师你好，我想请问做出来的泡芙是偏甜还是偏咸的? 我照着食谱做 也选用了unsalted butter但是出来的成品有点咸呢😥 再来 一开始拿出来很美可是过不久整个puff就榻了 😭 想请问什么步骤要注意的吗？ 谢谢 💕
Hi，也许你用的是精盐，对吧？
Wendy用的粉红色的盐 我用过，不太咸
精盐比较咸 要自己斟酌一下哈😊😊
用海盐也可以的吧？
Hello Wendy,我试了你的recipe 好几次了可以告诉我为什么我的puff 有些会惼的 。是不是蛋太大粒所以太屎了?
Can I use 1 cup milk instead of ½milk & ½water? Will it become unsuccessful?
谢谢你的食谱，成功完成了！
哇，不客气，开心你成功了。做了拍照来看噢我的insta/fb page messenger
Your cream puff is bake at top and bottom heat?
You use fan or without fan...thank yiu
I tried your recipe but most of the puff have very thin bottoms and they break off very easily. Do you know what’s causing that?
请问做好，吃不完应该怎么保存？是不是可以不放任何内陷，装进罐子，放在桌上保存？然后隔天要吃了，就放进烤箱稍微弄热，再拿出来摸上冰淇淋呢？
請問一烤好就可以直接從烤箱取出？
谢谢你的recepi，成功了😄😄😄，可是为什么那个脆皮的从oven拿出来一下罢了就漏风了????
我切洞它还是漏，是不是烘不够久????
@@tehyihjoo3219 是的，烘不够久哦，烤期间绝对不能开烤箱门哦
@@iwen777 我没有开烤箱门，应该是不够久了.....
@@tehyihjoo3219 是的，可能不够久哦。可以才试试
@@iwen777 好的，谢谢你😄😄😄
first time baking.....the puffs did not puff up...why?
我大概知道为什么塌了，如果你家烤箱温度偏低的话，25分钟不够，我烤35分钟，表皮变硬就不会塌了。
Wendy can you let me know the size in cm for the round piping nozzle please. Is it 2cm?
what's the difference with churros
谢谢分享!为妳点赞!
谢谢你噢，希望你尝试
@@iwen777 明天早上我就试试!
Iwen 期待下一个视频里能看到妳做鸡蛋糕!可是我每次做用的甫通面粉都失败告终!期待能看到妳的表演!谢谢!
@@jamestsiahinfong5576 做了拍照来看。谢谢建议
@@iwen777 Iwen姊姊,昨天早上试做了一下,照妳上边的配料!做出来八个大太!象面包一样哟!没关系!下次做的时候做小一点就行啦!味道很好有农农的鸡蛋香和农农的牛油香!再加上打好的whiping cream放上去更美味!很喜欢!希望以后有机会请好渴早茶点!祝妳更上一层楼!为妳点赞!
@@jamestsiahinfong5576 哇，开心你喜欢噢，做了拍照来看，我的instagram/fb page messenger, links on description box
想请问老师，烤箱应该选用哪一个功能？
1. 上下火 而已
2. 上下火➕风扇？
請问泡芙里靣不空洞。原因出在那？謝謝。請指教。
Can i separate bake the puff cuz my oven is quite small ...will it affect the uncooked puff
Hope you can reply me 😆
我可不可以全用250毫升的牛奶?
請問剛烤好的泡芙可以吹到風嗎？
老师，每当我挤面糊出来，为什么我的面团会很快塌下来呢？
👍😋 yummy
I follow exactly , but is too watery after adding flour. May I know why
Did u cook till milk mixture boiled only add in flour, must add in right away after took off from heat? All your ingredients must be at room temperature, also must measure accurately.
之前第一次做成功，昨天再做的时候面糊水水的有点稀，请问是什么原因呢？
面糊拌了觉得不太有流动性，放在裱花袋里，很难挤出，挤出时不能像影片中的挤中间自动向外阔，只能手动转圈，形状像便便，请问酱的浓稠度是否我有做错哪一步呢？
請問製作puff cream的cream的視頻在那裡？找不到😅😅😅，謝謝😊
请问Wendy 我可以预先做了puff 第二天再做cream 吗？因为我是70岁的老奶奶了没办法一天完成。哈哈不好意思。谢谢你
是可以的哦，puff烤好了可以收最久一个礼拜所以你可以分2天做没关系
谢谢你Wendy 老师
是用上下热吗？是放中层还是下层呢？
请问做出来的面糊是黏黏的吗？因为我搅拌完后黏黏的然后用裱花袋挤出来都不能高高的而是越变越宽😅
Hello Shifu, do you have éclairs recipes?
halo~我想问下，我考出来是很美，可是低会粘着，大力拉的话，一下就破了，这是正常吗？还是我哪里做错了
Use to top bottom, no fan? Right? Middle rack?
Yes, pls rmb to preheat oven with specified temperature at least 15minutes in advance before baking.
Must bake the batter right away after done mixing
Do I have to drain the whipping cream ?
Why some of my puffs flated?
Hello...你的蛋是多大粒的?
请问在用190度烤20-25分钟之前，需要预热烤箱吗？如果需要预热，温度是多少呢？需要预热多久？
请问为什么红的时候一直出油，是哪里做错吗
请问老师，如果跟着你所做的cream puffs份量，需要多少wiping cream, 糖，面粉和香草精来做cream呢？
谢谢。
老师，你好，请问需要预热烤箱吗？
可以用planta代替牛油吗？分量呢？我要用水代替牛奶
不鼓励，要用方块型牛油噢。
请问为什么从烤箱拿出来后会塌下来呢？
还没烤好，只要中间开烤箱们就会塌了
谢谢 如果还没有烤好 就拿出来了也是会塌吗？如果途中完全没有开烤箱门
@@wying4687 是的，只要烤不够就会塌哦。烤完放凉几分钟就要拿刀刺底下一个洞口，这样也可以保持不塌
Could you share what size is the egg? A or B? Thanks
What flour also can right ?
老师我想询问一下擀花袋的嘴您是用大个的还是小个的？因为是视频看不出来🤣
Hi can i put salted butter on it??
是要吃的时候才放奶油吗？如果放了奶油不耐久对吗？可以放进冰箱给它冷吗？
放了奶油可以收冰箱，隔天冷吃最好，不过隔天泡芙会软些哦，因为奶油渗透了
@@iwen777 好的。谢谢你
想请问iwen老师 puff今天做可以耐到隔天？
我觉得你说的量杯和刻度好像有点差异，我按着你说的量杯来做，比较稀。
Iwen老师，请问一下为什么我的泡芙会黏在baking paper上？