Butter puff
By VicentaLakin
SOME PEOPLE SAID THAT THERE WAS BUTTER CAKE BECAUSE THE CREAM AND CAKE CAME INTO THE HOUSE OF THE WEDDING. AND THE BREAD THAT LOVES CREAM CAN ONLY BURY IT IN ITS HEART AND BECOME A PUFF. WHEN YOU BITE THE FIRST BITE, YOU'LL LOVE IT. THIS PUFF HAS APPEARED IN MY HOUSE TWICE WITH A SOFT PUFF WITH ANIMAL CREAM, BUT IT'S A LOT BETTER THAN A PUFF WITH VEGETABLE CREAM. BECAUSE IT'S A SHORT PRODUCTION TIME, I'VE BEEN GIVING THIS PUFF TO MY FRIENDS, AND IT'S OBVIOUS THAT I'M IN LOVE WITH THIS FAT LITTLE BALL... THANKSGIVING IS ON THE WAY
Recipe Recommendations
- low-gluten flour 80g
- water 100g
- butter 50g
- salt 2g
- eggs 160g
- light cream appropriate amount
- powdered sugar appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Butter puff
1
Prepare the food
2
Add water to the pot (mainly medium- and small-fire)
3
Add salt, burn
4
Add butter and burn it to a tiny bubble
5
It's a sifted powder
6
Quickly evenly mixed
7
When the paste is dry, the egg drops into the paste three times
8
I'm sure it'll be fine if the mixed pasta doesn't drop down
9
Put the pasta in the bag
10
Squeezing a flat-sized face in a baker with oil on it
11
Put it in the oven, middle level, 200 degrees, 25 minutes
12
The right amount of light cream goes into the right amount of sugar powder
13
Cut the roasted puffs and fill them with cream