Beth Puffta
By VicentaLakin
The other day, Star Cook came, and the emergence of Puffta attracted the baby and me, stacked on one floor with caramel, and then gracefully rounded out the glitter of the gold. Baby's got to be a little bit of a freaky, and he's got to be me in two, three days' time. Because she coughed and didn't make dessert, her wish would come true a month later. Little people love this special gift from their mother, which includes the participation of the baby, helping me with the tamo, helping me with the squeezed puff noodles, teaching me how to make beautiful towers, etc. It's the happiest and happiest time of our children! Puffta is the traditional celebratory dessert of France, and the tall Puffta is the vision of happiness, symbolizing the abundance of children and the harvest of grain! The sweet caramel on the outside is covered with creamy puffs, full of mouths, fragrances, perfect for a holiday-ridden atmosphere
Recipe Recommendations
- water 75g
- milk 75g
- butter 60g
- salt 1g
- low-gluten flour 90g
- eggs of 3
- egg liquid appropriate amount
- egg yolk of 2
- white granulated sugar 20g
- corn starch 10g
- color sugar appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Beth Puffta
1
Cut A4 paper into a sector (21 cm radius, angle 90 degrees)
2
Collapse the left and right sides into a cone, and then fix them with tape
3
Put tin paper outside。
4
Do the puffs. First: flour is weighed and replaced
5
Water, milk, salt and butter are placed in the pot, small fires are heated, evenly mixed with wooden spoons, and when the butter melts, the fires boil. "To boil, not only the edge, but also the center"
6
Turn off the fire, add low-banded flour and mix it with a wooden spoon. (At the beginning, flour will be scattered into the air, so it will be slowly mixed into a paste, then it will be soared) Then there will be a fire, with a wooden spoon mixed with a heat, and a sound will be made on the bottom of the face, when the bottom of the pot forms the face, and the fire will be shut down。
7
Add a third of the eggs, slice the noodles with a wooden spoon and then mix them evenly from the bottom of the bowl
8
Add a second egg and mix it in the same way. (An increase in the surface area after the noodle cut, which is easily mixed with eggs; the number of eggs added depends on the subsequent situation, so a third of the eggs are left to adjust
9
Confirm the hardness of the noodles. With a spoon, if the paste is a piece, the face is too hard to mix it with the remaining egg fluid, and if the paste is soft, the face of the paste is inverted triangle shape and does not slide, the egg can be stopped。
10
Put the pasta in a bouquet and squeeze out a circle on the grill。
11
Egg fluid in the bowl
12
Put some egg fluid on the fork, press one on the surface of the face and flatten the tip of the top in order to ensure the height of the puff。
13
Put it in a pre-heated oven, 200 degrees for 10-15 minutes, and reduce the temperature to 180 degrees and 20-30 minutes until the surface is yellow. It must be prepared, otherwise the puffs will collapse and the oven doors will not be opened during the roast。
14
~ 30 litres of two grills totalling 62。
15
Make carthada sauce. Practice: three yolk, back up; powder sifted, mixed, back up
16
The yolk is dispersed with an egg-beater, mixed with sugar and white。
17
Add low-banded flour and corn starch. (Smuggle to blind powder, do not mix too much
18
Milk heating。
19
One third of the warm milk is added to the yolk paste, mixed evenly, then added to the remaining milk, mixed。
20
Scanning, then pouring into the pot。
21
HEATING WITH A MEDIUM FIRE, MIXING AND HEATING FROM THE BOTTOM OF THE POT. (WHEN THE LIQUID TURNS TO BUTTER, BURN, AND DO NOT STOP MIXING.) WHEN THE LIQUID REACHES A CERTAIN CONCENTRATION AND BECOMES BUTTER, IT BECOMES STICKY AND INELASTIC, AND SHOULD CONTINUE TO HEAT. (BE CAREFUL NOT TO STOP HEATING AT THIS TIME, OR LEAVE MUCH OF THE FLOUR THAT HAS NOT BEEN MELTED BECAUSE THE HEATING IS INADEQUATE) CONTINUE TO HEAT UNTIL THE PASTE LOSES ITS VISCERAL VISCOS, WHICH IS WHEN THE FIRE IS OFF. PS: SINCE THIS STEP REQUIRES QUICK OPERATION, IT IS TOO LATE TO TAKE PICTURES, TEXT DESCRIBES THE STEP
22
The paste is moved to the container, covered with a film to prevent drying, and the basin is immediately cooled in ice water. When it's completely cooled, it's in the freezer. ♪ Quick cooling to prevent bacteria from breeding ♪
23
Cardiac filling. The colded kashda pasta was removed and the egg-beater was used to make it buttery. Load the bouquet
24
Put a hole in the bottom of a puff。
25
Put the bouquet in the hole and squeeze the karsta sauce in it, that's all。
26
CARAMEL MAKING. FIRST OF ALL, SUGAR AND WATER, MIXED. PS: BEFORE MAKING CARAMEL, REMEMBER TO PUT SALAD OIL ON THE READY PYRAMID, WHICH IS EASY TO EAT。
27
The fire heats up and melts, and it does not need to be mixed until it becomes caramel and leaves the fire. If the caramel doesn't get too hot, it doesn't stick, it can't fix the puff; if it gets too rough, it gets dark and bitter, so be careful to control it
28
Put the puffs on the syrup and stick the puffs to each other with a piece of it. Together, tight hands, round. Since the first layer is the foundation, it is important not to leave any space for puffs to be placed in a place where the puffs are always located and to ensure that the towers are strictly surrounded。
29
Put the puffs in the same way and press them with your hands。
30
Melted caramel with chopsticks or forks, back and forth around Puffta, where the silk is wrapped on the surface, then decorated with sugar. When you bite the first bite, you'll love it