Make Custard cream. Put cake flour, corn starch and sugar into a large bowl.
Add a little milk, then mix with egg yolks and the remaining milk.
Place in the center of the oven without covering with the plastic wrap.(Do not insert the Baking tray)

Select MANUAL MICRO, MICROWAVE 600W and press ENTER. Select about 2 minutes, and press START.

After cooking, mix, then extend cooking time for 2 minutes and press START .

After that, mix and extend cooking time for another 2 minutes 30 seconds and press START .

<Important Point>
Immediately after cooking it will be soft, its texture will become suitable after cooling it down.
 

Add butter and mix well. After cooling add vanilla extract forscent.

<Important Point>
Add the vanilla extract only after cooling. If they're added while it is still hot, the scent will fade. After cooking, no film will be made if you directly stick the plastic wrap on the surface without air.
 

Make cream puff batter. Put small pieces of butter and water in a large (about 22cm diameter) heat-resistant container.
Put in 1/2 teaspoon of cake flour from the ingredients list, and without wrapping and place it in the center of the oven.(Do not insert the Baking tray)

Select MANUAL MICRO, MICROWAVE 600W and press ENTER. Select about 3 minutes 30 seconds, and press START.

<Important Point>

Add flour when the water and butter are sufficiently boiled. If they need more time to boil, allow for longer heating.
 

After cooking, add the remainder of the flour and quickly knead with a spatula.
Without wrapping, put in the center of the oven. (Do not insert the Baking tray)
Select MANUAL MICRO, MICROWAVE 500W and press ENTER. Select 40 - 50 seconds, and press START.

Add 1 beaten egg. When It is properly mixed add the remaining eggs slowly while watching the consistency of the batter.
 

Try ladling with a spatula; adjusting so it has just enough thickness to pour out.

<Important Point>
The thickness should be where you can ladle about half the batter, then tilt the spatula and in about 5 seconds it all falls out.
If it gets to this state before putting all of the eggs in, don't add any more.
 

Put water in the water tank.
 

Preheat the oven (Do not put the cooking accessories or food inside).
Select [14]1 TRAY, CREAM PUFF (ADJUST PORTION) and press START.

Lay aluminum foil on the Baking tray.
Put the batter in a pastry bag which has a 1cm diameter round tip. Squeeze out 12.
 

When preheating is complete, put the Baking tray from step 9 in the oven. Press START .
 

*When cooking manually: Mist the dough. WATER OVEN 2 / 1 tray/PREHEAT/about 25-27 minutes at 190°C. (When using 2 trays, 2 tray/PREHEAT/about 40 minutes at 190°C. After 3 minutes press MANUAL COOK , set the knob to WATER OVEN 0  then press ENTER.

<Important Point>
They will deflate if cold air enters before they are finished baking, so make sure not to open the door until they are done.
 

Quickly remove from the foil and let cool while the outer layer is still hot.
Open the puffs with a knife and stuff with custard cream.

Tips for Cream Puff

The puffiness will vary on how the dough was made. They may not inflate properly if the batter is too soft.