Puffy

By VicentaLakin

Puffy
It's a nice puff, it's good enough without a puff, and it tastes like ice cream with vanilla cream。

Recipe Recommendations

  • butter 75 grams
  • sugar 15 grams
  • low powder 40 grams
  • milk 50 grams
  • water 50 grams
  • whole egg liquid 120 grams
  • purple sweet potato powder appropriate amount
  • matcha powder appropriate amount
  • acaroid 60 grams
  • egg yolk of 2
  • corn flour 10 grams
  • vanilla extract appropriate amount
  • light cream 100 grams

Steps for Puffy

  • Make Puffy step 0
    1
    Butter, 30 grams of chetin soften。
  • Make Puffy step 1
    2
    Add 15 grams of sugar and a slight break。
  • Make Puffy step 2
    3
    Scan 40 grams of low powder。
  • Make Puffy step 3
    4
    All the material is mixed into a soothing patch。
  • Make Puffy step 4
    5
    It split the soothing pasta into three pieces, each with a suitable amount of lasagna and powdered tea。
  • Make Puffy step 5
    6
    Rolling the cones into a cylindrical column of 3.5 centimetres in diameter, covering the film, and putting it in the freezer for one hour. Later on, it was discovered that this step could be omitted, that it would take a proper amount of soccer to form a group, and that it could be pressed into a thin sheet
  • Make Puffy step 6
    7
    Two of them
  • Make Puffy step 7
    8
    Scan low powder 10 grams, corn starch 10 grams。
  • Make Puffy step 8
    9
    Two hundred grams of milk with 40 grams of sugar, which melts and is quickly mixed into yolk paste. Watch that milk doesn't have to be hot enough to boil, mix it fast, or the paste will be burned to the ground
  • Make Puffy step 9
    10
    Sifted the egg milk into the milk pan。
  • Make Puffy step 10
    11
    The little fire heats up to a thick egg paste。
  • Make Puffy step 11
    12
    Add an appropriate amount of vanilla and mix cooling in cold water。
  • Make Puffy step 12
    13
    It's light cream to the surface
  • Make Puffy step 13
    14
    Add light cream to the colded yogurt and mix it into vanilla butter sauce. Cover the surface of the cream sauce and put the film in the freezer。
  • Make Puffy step 14
    15
    Three eggs scattered, 120 grams of egg fluid。
  • Make Puffy step 15
    16
    Fifty grams of milk is added to the water 50 grams and 45 grams of butter is put into the pot to boil。
  • Make Puffy step 16
    17
    Sift 60 grams of powder in milk while it's hot。
  • Make Puffy step 17
    18
    The whole egg fluid is added in fractions, each time it is modulated and the next time it is added, knowing the state of the face in the picture。
  • Make Puffy step 18
    19
    The pasta is packed in a bouquet and squeezed into a three- to four-cm diameter puff with a round mouth。
  • Make Puffy step 19
    20
    Skin is removed, sliced on the paste and placed in the middle of the oven, with 190 degrees for 15 minutes and 180 degrees for 15 minutes。
  • Make Puffy step 20
    21
    The made vanilla butter sauce is loaded into a bouquet with puffy mouths。
  • Make Puffy step 21
    22
    When the puff is dry, squeeze the cream sauce from the bottom。

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