French souffle puff
By VicentaLakin
Puffs are so familiar with French sweets. Have you ever tried a soccer puff? Soothing puffs with a sandy soothing skin, not only makes the puff's taste more delicate, but also more fun in the eyes
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for French souffle puff
1
I'LL MAKE A SOUFFLE, MIX BUTTER B, FLOUR B AND BUTTER SUGAR, MAKE A SMALL NOODLE AND PUT IT IN THE FRIDGE FOR ABOUT AN HOUR. CONDENSED
2
the condensed pasta has 2 g of cocoa powder in preference to different colours such as tea powder or a drop of pigment, which is evenly mixed into the freezer for use
3
Start making puffs, microfires, pouring water and butter A57g in the pot, and when butter and water start boiling, pouring down the pot and immediately adding sifting flour
4
When the mix is even, it is put back on the microfire, which continues for two minutes。
5
Plugged egg fluids into the paste three times, pouring in a little bit, mixing evenly and continuing into the egg fluids。
6
The good puffy pasta is in the bag
7
Take out the cones, flatten the scepter, make small circles with little lids, etc
8
Put it on a squeezed puff, put it in a preheated oven of 200 degrees for 20 minutes, and use it to start the cream。
9
When you're done, cut the puffs in half, put the cream in the middle, and the cute and delicious puffs out