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1/2 tsp garlic powder (you can add more if you like)
1/2 tsp baking powder
Enough dry pasley
How to make
1. Boil water, margarine and salt to a boil.
2. Turn off the heat, add the flour, stir quickly, turn the heat back on, cook on low heat until smooth, remove and let cool.
3. Enter the eggs 1 by one while mixing, add the garlic powder, cheese, baking powder, and dry pasley, mix until smooth.
4. Put in a piping bag, give a syringe according to taste. Squirt into a baking sheet lined with baking paper, space 1 from each other.
5. Bake in the preheated oven at 200 °C on top and bottom for 20 minutes (I keep it on the bottom shelf). Lower the temperature to 125°C, bake for 15 minutes, transfer to the middle rack, bake for 20 minutes at the bottom (just adjust it according to your oven).
For around 250-260 grams.
Tips
1. Baking powder is added when the dough is completely cold.
2. The oven must be really hot when the dough comes in and at a high temperature (approximately 200 °) because the eclairs do require a high temperature so that they can rise well.
3. Don't open the oven door for the first 35 minutes, or the eclairs will deflate.
4. To save on baking (if it's multiple) you can also bake it for the first 35 minutes and then remove it. Then collect all the eclairs in 1 pan, then bake again for 20 minutes over low heat (125°C).
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