Butter puff
By VicentaLakin
Puffy, a sweet piece from Italy, which I love most when it comes to cream, which is so sweet and sweet, that I'm attracted to it, so I'm at home from five to five, but I'm tired of saving it, and it's easy to get soft in the fridge, but if it's not in the fridge, it's in the oven, it's hard to cook。
Recipe Recommendations
- butter 100 grams
- low-gluten flour 150 grams
- cream 100 grams
- frosting 20 grams
- eggs of 3
- salt 3 grams
- white granulated sugar 5 grams
- water 250 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Butter puff
1
Butter with water, white sugar and salt boiled a little
2
The low powder sifted into the slow fire is fried, and it's made into the bottom of the pot
3
It's a little cold, about 60 degrees, and it's filled with full egg fluid, and it's fully absorbed and then the eggs continue. Liquid
4
Just add the whole egg fluid to the trigonometric state: the egg fluids of the three eggs may not all be finished, but may not be enough
5
Put the pasta in the bag
6
Squeeze a line, preheat the oven, bake for 12 minutes at 200 degrees, then turn 170 degrees at 20 minutes
7
Light cream with frosting
8
Put the light cream in the fridge first
9
Add a little bit of cream to the chocolate
10
Put chocolate sauce in the bag
11
When you're baked and the puffs cool, cut it out of the middle and squeeze the cream and chocolate sauce