Kashda Puff
By VicentaLakin
Like puffy shell, soft inside. The most common combination of puffs is a direct cream filling, so it's a little boring. It's been an inner trap of Hokkaido Chifeng - vanilla cream pie, but it's like ice cream. It's better to be a Kashda puff this time, to change the traditional view and experience another kind of ice cream trap。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Kashda Puff
1
Low-banded flour
2
The water and butter are in the eggbath. The fire boils
3
Turn off the fire when it boils and quickly pours into the sifted, low-banded flour
4
Scratched with a razor to make the noodles
5
Add three eggs to the dough, one at a time, and the next
6
After all the eggs are added, the puff pasta will be ready
7
You're gonna have to put your puffy face in a bag and squeeze your own puffs on a baker with oil paper
8
Squeezed puffs in a 200-degree pre-heat oven, mid-level, top-fire, 25-minute roast, just so you can have a good-looking baking on the surface
9
When the puffs are dry, fill the puffs with cathedral sauce