Butter puff
By VicentaLakin
Butter puff, which is a simple, fast baked snack, is dominated by butter and cream. Butter, English name is Butter. It's the fat from milk, so it's called butter in some places. Butter contains about 80 per cent of fat, leaving water and other milk components with natural strong lactation. Butter is a relatively hard solid in a refrigerated state, and at about 28°C it becomes very soft, at which point it can be packed into the air by mixing and the volume can grow, commonly referred to as “drive”. At above 34°C, butter melts into liquid form. Cream, the English name, is the fat particles extracted from milk. In general, fresh milk is stored for a certain period of time and separates a layer of grease from the surface, which is butter, which is called fresh cream (sweetcream), which is less fat and more protein than butter。
Recipe Recommendations
- butter 45 grams
- milk 100 grams
- low-gluten flour 60 grams
- eggs 100 grams
- salt a pinch of
- light cream 120 grams
- sugar 15 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Butter puff
1
Soft butter, milk and salt are placed in the pot and boiled to completely boil the fire。
2
Scan 60 grams of low-banded flour。
3
They were evenly mixed, fired again, and kept mixing, and when the film appeared on the bottom of the pot, the fire was shut。
4
The eggs were thrown into the paste three times, evenly mixed。
5
Smash good face smooth, delicate。
6
Put the pasta in the bag。
7
On oilpaper, squeeze out even puffs。
8
The oven is 200 degrees preheated, with 40 minutes of mid-level roasting, and a yellow roasted surface。
9
Add the light cream to the sugar to pass out。
10
Scramble the puffs and cut them open from the middle and squeeze them into the fine cream。