Milk puffs
By VicentaLakin
It's been almost two years since we started baking. We've been trying to be puffs for fear of failure. Her wife-in-law who had previously called her family often said that her nephew often wanted to eat my cake or bread, because it was too far away to allow him to taste his aunt's crafts, and had returned to her home last spring because she had no ovens and materials and had no opportunity to do so. After the summer break, we were at home for almost half a month, because the heat was so hot that we didn't want to move the oven, and the kids had to take the exams this week, and they couldn't go, so they left the air-conditioning at home to give the kids a taste of their aunt's work。
Recipe Recommendations
- fine sugar 10g
- salt 1g
- edible oil 45G
- water 90g
- eggs of 2
- low-gluten flour 60g
- condensed milk appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Milk puffs

1
The fine sugar, salt, oil, and water are all filled in hot bowls, with a little fire on the gas stove, and they're mixing while they heat up
2
When it boils, add all the flour, mix it up, turn it off
3
When the noodle temperature drops to zero, add an egg
4
We'll mix it evenly with the egg-beater, then add the second egg, and keep it evenly mixed
5
The pasta is in the bouquet
6
Squeeze on the grill, put it in a preheated oven, 200 degrees up and down, 30 minutes in the middle
7
When the puff is baked, take it out of the oven and cut it out of the middle with a cake knife