Kashda Puff
By VicentaLakin
Puffy eats it in the heat, it's smooth, it tastes good, it's been made twice before
Recipe Recommendations
Steps for Kashda Puff
1
Skin first: low-banded flour, almond powder on the board to draw an empty circle
2
Falling into butter, squirming the sugar, slowly mixing the flour together and rubbing it in the face
3
I'll put a tin sheet in the freezer
4
Start making kashda sauce: heat milk to boil off the fire
5
The other bowl was filled with yolk, and the white sugar was energized with an egg-pumper
6
Add warm milk to the paste and mix it evenly, then heat the paste in water, so that it becomes thick and cool
7
Make puff water, milk, sugar, salt, butter and heat
8
Cook to melt butter, boil and light fire with low-banded flour
9
Quick and even, if you don't stick the pot, you get out of the fire
10
Paste to one egg mix, four times
11
We've got a good paste in it. We've got a small dome
12
A spare slice of brilliance, covered in paste. Move
13
Put it in a preheated oven, 180 degrees on fire, 150 degrees on fire, 150 degrees on the surface, 140 degrees on fire, approximately 15 minutes on toast
14
The baked puffs are cold, stick in the bottom with bamboo and scissors, and squeeze in the cassava
15
Squeeze it on the plate