puff, a western dessert from italy. creamed with cream, chocolate, ice cream, etc. today i made the puffs into strips, and i used the kathda sauce to make the hearts, and the surface was covered in black and white, and a little colored sugar. right now, ordinary puffs become cute. it has always been thought that making a puff can only be with low-weather flour, but whether the puff can grow and expand is not too much to do with the weight of the flour. you can make puffs with low-band powder, medium-band powder, high-band powder. the key is the level of cooked flour and its late state in the oven. as i used today, the puffs are still swelling. in the table below, the main ingredients are puff material, and the fabric parts are cathedral sauce and surface decoration material。
