Butter puff
By VicentaLakin
Puff is a western dessert from Italy, and it's the sugar girl's favorite dessert, with a little fragrance in the skin, soft cream, chocolate or ice cream. It'll take a couple of days for a girl to eat. Most of the puffs sold outside are soft beds, and their own baked puffs have a sense of fracking, of course. And there's a lot of fun in the process, and when the puffs in the oven are banging up there, there's a feeling of deer crashing in the heart。
Recipe Recommendations
- salad oil 70g
- water 150g
- low-gluten flour 100g
- eggs of 4
- white granulated sugar 1 teaspoon
- salt 1/2 teaspoon
- light cream 150ml
- milk fragrance
- baking
- an hour
- ordinary
Steps for Butter puff
1
The salad oil mixed with water, added white sugar and salt, heated and evenly mixed until water oils were integrated
2
(b) Falling into low-banded flour, rapidly mixing it to its full integration with liquids
3
(b) The fire will be shut down, the flour will be cooled, the egg will be slowly poured into the ooze, the chopsticks will be able to pick out the face and drop the triangle
4
(a) The pasta is packed in a bag of flowers, the grill is made of oil paper, similar to the squeezing of cookies, and the pasta is squeezed out of flowers
5
The temperature of the oven is increased to 220 degrees for 15 minutes, preheated and placed in the oven, until the bubble rises to 180 degrees for 20 minutes
6
(b) The light cream is distributed with an electric omelet with white sugar and is packed in a bouquet to be used
7
When the puffs are baked, they take out the cooler and squeeze the cream with a bouquet mouth on the bottom of the puff。Butter puff Make Tips
Tips: 1. When adding the egg mixture, you can add it in batches; the eggs may not necessarily be used up. Stop adding when an inverted triangle shape forms when the batter is lifted with chopsticks; 2. When piping the batter, a star piping tip can be used; when piping the cream, the smallest round piping tip is required; 3. Do not open the oven door while the oven is in operation, otherwise the baked puffs will be soft and collapsed; 4. When whipping the heavy cream, whip until patterns that do not disappear can be made.