Puffy
By VicentaLakin
I can't stop the puffs if they don't
Recipe Recommendations
- butter 80 grams
- powdered sugar 55 grams
- low-gluten flour 100 grams
- water 160 grams
- eggs of 3
- sugar 1 teaspoon
- salt 1/2 scoop
- milk fragrance
- baking
- an hour
- ordinary
Steps for Puffy
1
...software softened with sugar powder into a fine state and then sifted with low-train flour into a cylindrical form into a freezer into a hard-to-convenient slice
2
Prepare the puffs
3
Heat the butter and salt sugar with a little bit of heat until it boils and turns the fire into a single sift. Flour is then quickly mixed with four chopsticks, and the flour is completely mixed with water until it's off fire when it's all boiled and the face is scattered with chopsticks. Hot
4
every time an egg is added after it's cold enough to be hot, it's to be fully absorbed into the next mixed paste. it's supposed to be like in the chart
5
The mixed pasta is in the bag
6
Squeeze as much as you can on the grill
7
Take out the slices and cut them as thin as possible
8
On every puffy paste. Leather
9
The oven, preheated at 210 degrees, baked for 15 minutes and then turned 180 degrees for about 20-30 minutes
10
Out11
When you cool it, you squeeze it inside, and it's pretty big