Puff
By VicentaLakin
Puffs don't taste much, but when you add the cathedral sauce, it's lit up! Cracky leather, the hole is filled with smooth cathedral sauce, and fast hands, but it's not a star and a half, but it's gonna take a little more time to make a fragrance cathedral sauce
Recipe Recommendations
- eggs 156 grams
- milk 90 grams
- water 90 grams
- low-gluten flour 55 grams
- high-gluten flour 55 grams
- butter 70 grams
- sugar 5 grams
- salt a little
- egg yolk of 2
- fine sugar 40 grams
- corn starch 6 grams
- light cream 100 grams
- Vanilla clip
- sweetening
- roast
- half an hour
- ordinary
Steps for Puff
1
First make puffs, get the materials ready
2
Water, milk, sugar, salt, butter into the milk pot
3
The fire heats up until butter melts and milk boils
4
Turn off the fire when it boils, milk liquids are added to the already sifted flour, evenly mixed
5
And when you're done, you're gonna start a little fire, you're gonna heat it up until it evaporates
6
The noodles are out of the fire and slowly added to the whole egg fluid
7
It's time to pull up the egg-beater, and the noodles fall in the triangle
8
Put the dough in the bag with a razor
9
Squeeze into oilpapers (or silicate pads) into puff pasta, preferably at a little distance
10
Squeeze the puffs, put them in the preheated middle of the oven, 200 degrees, 35 minutes
11
The last 10 minutes can see the color of the puff
12
The baked puffs can't open the oven right now, let the puffs stay in the oven for another five minutes, open the oven doors, and put the hanger out
13
Cathedral sauce: preparation of materials
14
The yolk adds fine sugar and mixs to melt
15
Sift in a mixture of low-strength flour and corn starch, evenly mixed with eggs, free of dried powder particles
16
The milk is put in the milk pan, the vanilla is cut in half, the vanilla seeds are removed, the milk is added to the milk, and the milk boils
17
When the milk is hotter, add it to the yolk paste and mix it
18
Finally, the mixture was added to the milk pot, and the little fire heated up
19
When you're heating, be careful to flip
20
When a certain density is reached, turn off the fire, add butter, melt butter with the remaining temperature
21
The yolk paste is cold, cooled, and 100 grams of light cream is released to 6 minutes
22
The cooled good yolk paste is added to the light cream, and the two are evenly mixed into vanilla carcass
23
Cathedral sauce is put in a flower bag with a fragrance mouth, inserted in the bottom of a puff, squeezed into a cathedral sauce, or pulled out of the top, or squeezed into a cathedral sauce