Cream-crumbs
By VicentaLakin
CUTE PUFFS, THE Q-Q-LOOKING LOOK OF LOVE. JUST A LITTLE CREAM, A LITTLE BIT MORE DELICIOUS! JUST LIKE LIFE, A LITTLE SUNSHINE, A LITTLE FOOD, A LITTLE CHANGE, A LITTLE SURPRISE
Recipe Recommendations
- water 125 grams
- fine sugar 3 grams
- salt 2 grams
- low-gluten flour 75 grams
- eggs of 2
- light cream 100 grams
- butter 50 grams
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Cream-crumbs
1
Water, butter, salt, fine sugar in the pot, little fire heating
2
Low-banded flour sifted and eggs in the bowl
3
When the butter starts bubbleing, take it off the top of the fire
4
Sift in low-banded flour and stir it with a spoon
5
Smash it and put it back on the fire. min
6
After the noodles cooled, the egg fluid spreads and gradually enters it four times
7
It's perfect to add a proper amount of egg fluid
8
A 1 cm round mouth goes into the bouquet and takes a proper amount of puffy noodles into the bag
9
Squeeze the puffy paste out of a one-and-a-two-cm in diameter, leave enough room to press the puff on the surface of the puff if you don't want a pointy puff
10
In the pre-heated oven, 180 degrees, mid-level, 25 minutes, surface rises, colour changes, hardens, roasts one and another
11
100 grams of light cream and 10 grams of fine sugar
12
I'm gonna use an electric omelet to give the cream at a medium speed
13
I'll put some cream in the bag and get the right mouth. It's for puffs
14
Take a puff, split it in two with a knife, squeeze the cream in the middle and cover it up
15
Isn't a creamy puff cute
16
I can't stand to talk, but I ate them for the sake of their taste