Salt cheese puffs
By VicentaLakin
Gougere: It is said to be a popular salt puff in Western countries, and many people like to drink wine with one or two salt puffs before dinner. Until I saw it, I thought the puffs were all sweet and had to be filled with butter to taste. It's successful, it tastes good, it's basically 10 centimetres in diameter, and I think it's not as good as a small puff when it's too much, and I suggest you cook it with a croquet bag into a little puff in three diameters。
Recipe Recommendations
- low-gluten flour 150 grams
- butter 120 grams
- eggs of 4
- salt 10 grams
- Swiss cheese 80 grams
- water 240 grams
- red pepper 5 grams
- nutmeg 5 grams
Steps for Salt cheese puffs
1
Low-banded flour filter
2
It's hotter in butter, melted, watered, boiled
3
Don't turn off the fire
4
Fire, mix it up for one to two minutes until it's not sticky. Bottom
5
The noodles are out of fire and spread to the heat. Eggs are distributed, egg fluids are mixed in several times into the noodles, they are mixed once in a spoon, and the egg fluids are fully absorbed and then added in。
6
Finally, cheese is added and the fire is evenly smoothed and the heat spreads. Swiss cheese is soft enough to melt in about 30 seconds. Eggs are distributed, egg fluids are mixed in several times into the noodles, they are mixed once in a spoon, and the egg fluids are fully absorbed and then added in。
7
Until the paste is mixed into this state: the face falls into a triangle and falls very slowly. I don't need to run out of eggs, I don't need enough. My eggs are bigger, and I've got about half an egg left。
8
The oven is preheated at 210 degrees, with oil sheets on the grill, and a spoon to the face to wrap around it. It's 10 centimeters in diameter, very big. It is suggested that the bouquets be squeezed into little puffs, which would be better looked when they expand。
9
The finished product. It's just a little bit like a pineapple bag