Butter puff
By VicentaLakin
A sweet, ever-increasing appetite for good food, the process is always full of expectations and surprises. The surprises the puffs bring are the magical hollows. Why is that? Why does it turn into empty? And what's wrong with the empty sacks? It doesn't matter if there's an accurate answer. If you press the square, it's easy to succeed. Enjoy your handmade taste! Cream-skin puffs with cream in it
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Butter puff
1
Material Chart
2
Take a small pot, preferably stainless steel, and boil sugar, butter and water into butter. Boil and mix。
3
Sifting flour into a small pot, evenly mixed
4
It's in butter。
5
After a little, three or more eggs in three, each of which is guaranteed to be fully integrated into the noodles. Medium
6
To the surface, it's smooth and smooth, pulls up a shovel and pulls out a triangle. The three eggs are not certain, they may not be used up, and they may not be enough, and they are the same。
7
I'll put a nice piece of pasta in a bag, and I'll use my ass, and I'll do it with no mouth or any other mouth。
8
Squeeze the face evenly on a dish with oilpaper, leaving a gap in the middle。
9
The oven is 210 degrees preheated and then placed in, and the puff is shaped about 10 minutes later and turns 180 degrees or 20 minutes。
10
The waiting time can be used to spare light cream with sugar。
11
Don't hurry to open the oven after work, and then the puffs will be more churning. Sifted with sugar powder。Butter puff Make Tips
This is my first time making cream puffs. Since I didn't fail, I don't really have any experience to share, but if you're interested, you can look it up on Baidu. Oh, right, it's best to eat the cream puffs immediately after filling them for the perfect texture.