Original cream puff
By VicentaLakin
A simple, delicious, raw cream puff. Fat puffy, sweet bite. The difference is that the milk tastes better, and the water is more plastic, and the velvet casings that are made are harder to apply to swan, pineapple, etc. People can add water or milk to their needs
Recipe Recommendations
- butter 250g
- water 500G
- low-gluten flour 300g
- eggs
- salt 4g
- sugar 15g
- sweetening
- baking
- several hours
- ordinary
Steps for Original cream puff
1
(b) Early screening of flour and preparation of eggs
2
And water and butter shall boil on the fire, until there is no floating oil on the surface
3
(b) Add sifted flour, quick and manual mixing to no particles, constant heating and rapid mixing, with a thin sheet of film at the bottom of the pot, and fire off
4
(b) The burning of the face to the mixing tank, with a medium-speed mixing to temperatures of approximately 60 degrees, the eggs added one by one, and they were quickly evened, so that the face paste could be pulled up to the upside-down triangle and flow down slowly
5
(b) Placing the made pasta in a bag of flowers, which is built into a tarp-painted grill
6
(b) the boiler will be packed, and depp's electric oven will be set at 195 degrees
7
It's coming out, and when the puff cools, it injects different tastes of pie; it's covered with proper sugar powder. That's it! Isn't that amazing! ♪ The golden, fat, sweet ♪
8
It can also be decorated with handmade fruit。