Butter puff
By VicentaLakin
It's a great puff. It's very good, very good. Puff is a western dessert from Italy. Creamed skins of cream, ice cream or chocolate. Puff eats it out cold, it's smooth and tastes good. Especially when it's hot, it's delicious, it's full of venom. When I went to pick up little chubby, I took 11 of them, and I was going to let the chubby feed his best friend. I didn't think that chubby ate them all before his best friend came down. So little chubby ate 11 puffs of this size. It's terrible. It's got to be controlled. Friends want formulas and practices in the afternoon. Now put it on。
Recipe Recommendations
- low-gluten flour 70 grams
- unsalted butter 45 grams
- milk 100 grams
- salt 1 small pinch
- eggs 100 grams
- light cream 100 ml
- sugar 10 grams
- sweetening
- baking
- half an hour
- simple
Steps for Butter puff
1
Milk + salt + softened butter block, placed in the pot, boiled to the full boiling state and closed the fire。
2
Scan low-banded flour 60 grams。
3
It's mixed with a wooden spoon。
4
The fire was fired again, the fire was caught, and it continued to mix until a thin sheet appeared on the bottom of the pot and the fire went off。
5
Take it out and put it in the mix, cool it to the hot, unhot, and fall into the egg four times. Liquid
6
It's nice and smooth, and when you pick up and drop, it's the shape of a reverse triangle。
7
The pasta is packed in a bag of flowers, oily paper is placed in the oven and a four centimetre diameter puffy paste is squeezed。
8
The oven is preheated and baked for 25 minutes at 190-200 degrees, until the puff surface is golden and swelling up, and the fire continues for 5 minutes before the cooling is removed。
9
Cream cream with sugar and ice cream. Put the cream in the bag.
10
Puffs are cut across the middle, squeezed into cream or squeezed from the bottom of a puff。Butter puff Make Tips
Tips: 1. The baking temperature is actually very important; if it is too high or too low, it will affect the expansion of the puffs. 2. Never open the oven door once the batter is inside, because there is heat convection inside the oven; exposure to cold air will prevent the puffs from rising. 3. You can choose the shape you like. This time I used a 1cm round piping tip, but I think it would be prettier if I used a chrysanthemum or star tip. I think puffs look better with texture on top.