Cream of butter
By VicentaLakin
This dessert was invented in 1846 by pastry baker Schbuster. Puffy goes with the cream that goes out, and with the confectionery, it gives people an infinite sense of precision。
Recipe Recommendations
- Sweet crisp dough with low-gluten flour 150 grams
- butter 50 grams
- egg yolk of 2
- powdered sugar 70 grams
- qingshui 40 grams
- Ingredients for puff batter
- water 125 grams
- fine sugar 3 grams
- low-gluten flour 75 grams
- eggs of 2
- salt 2 grams
- Ingredients for foaming cream
- whipped cream 300 grams
- Caramel ingredients
- lemon juice Half the amount
- milk fragrance
- roast
- several hours
- senior
Steps for Cream of butter
1
Soft butter and sugar in the pot
2
Once you're even with a rubber razor, you'll be able to add egg yellow twice
3
Smuggled into fine butter and eggs
4
Join the water twice. Keep mixing
5
It's become an undivided butter and egg paste
6
Sift in low-band powder
7
Smuggle to dry powder. This is sweet noodles
8
Take a skin film, put the face on top, press it to flatten, put it in the oven, and freeze it in the fridge for three hours, if it works better overnight
9
Refrigerated pasta, condensed into large pieces of about five millimeters thick, carved a circle of about 20 centimetres in diameter and placed it on the tarp in the oven
10
Plot a small hole evenly on the cortex, so that it can be baked for exhausting, mature, static, and then cooled back into the fridge
11
Here's to make the puffs: water, butter, salt, fine sugar in the pot, little fire heating
12
Low-banded flour sifted and eggs in the bowl
13
When the butter starts bubbleing, take it off the top of the fire
14
Sift in low-banded flour and mix it with a spoon
15
Smash it and put it back on the fire. min
16
After the noodles cooled, the egg fluid spreads and gradually enters it four times
17
It's perfect to add a proper amount of egg fluid
18
A 1 cm round mouth goes into the bouquet and takes a proper amount of puffy noodles into the bag
19
The pasta is taken out of the fridge and a brush is painted with an egg fluid on the outside of the cake
20
SQUEEZE A CIRCLE OF PUFF PASTE ON THE OUTSIDE, AND Z IN THE MIDDLE
21
The baked pies and the bouquets
22
On the preheated oven, 180 degrees, mid-level, about 30 minutes, yellow on the edge of the pie, twilight on the puffs, you can get out of the oven
23
You can make these little puffs while you're cooking the pies: you can squeeze the remaining puffs out of a one-and-a-two-cm in diameter on the saucer paper, and you can put water on the face of the puffs with food fork
24
In the preheated oven, 180 degrees, mid-level, 25 minutes, surface rise, color change, hard
25
Make caramel down there. 150 grams of sugar, 100 grams of water, into the pot
26
When the fire is slow enough to get to the surface, it can squeeze in half of fresh lemon juice, so that the good caramel can be both sticky and condensed
27
Good caramel. Nice amber color
28
Put the little puffs in a circle ahead of schedule to determine the amount required; put the little puffs in the caramel, and then put them on the tarp, which will be more solid
29
Put the other side of the puffy on a caramel, and then put it in a big burrito ring. Move
30
Put it on the table, press the plate, push it a few times with your hand, and hold it for a few minutes
31
300 grams of cream and 30 grams of sugar in the egg basin
32
A medium-speed cream with an electric omelet, a visible pattern, and decorative when not moving
33
Take the proper amount of cream and rub it in the middle
34
It's just a fancy decoration
35
It's finally done. It feels like a big project
36
It's full of challenges, but full of satisfaction
37
It seems to be better to make food than food itself