Snowcap puffs
By VicentaLakin
Puff is the first time I've done it because it's classified as a high-heat class, but the husband wants to eat it, okay, he's not afraid of fat anyway! Don't tell me it tastes good. It tastes better anyway
Recipe Recommendations
- low-gluten flour 50g
- butter 40g
- water 80g
- eggs of 3
- salt 1/4 teaspoon
- sugar 1/2 teaspoon
- coconut appropriate amount
- dark chocolate appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Snowcap puffs
1
Put water, salt, sugar, butter in the pot
2
Put it on the stove, heat it up and mix it slowly
3
When boiled, it pours into all the flour, mixs it quickly with chopsticks, mixes the flour with water, then pulls the basin onto the table, stirs the face up with chopsticks and makes the face scatter. Hot
4
When the face is cold enough to warm your hands, you can add eggs
5
I'll take all the eggs with the chopsticks
6
Until it's full of chopsticks and it's in a triangle
7
Put the bouquet in the bouquet, put it on the cup, and pour all the noodles in. Go on
8
Cut the mouth in front of the bouquet
9
Squeeze evenly on the grill
10
Spoons on the back with egg fluid. Ping
11
Send the dish into a 200-degree oven. It's about 10 minutes, and at this point the puffs are swelling up, and they're dropping the temperature to 180 degrees, and they're going to bake for 20-30 minutes, until the tan on the surface
12
Melt chocolate coins into hot water
13
And then you put some chocolate on each top, on the coconut
14
200 g light cream and 20 g sugar
15
Put it in a bouquet. Watch out for small bouquets
16
Put a hole in the bottom of the puff with chopsticks
17
Just squeeze the cream in