Chocolate barber

PUFFS, WHICH IS ONE OF THE HOT WESTERN SPOTS OF THE DAY, HAVE A SOFT SKIN IN WHICH ALL KINDS OF MATERIALS CAN BE FILLED, IN ADDITION TO EGG MASHED, CHOCOLATE SAUCE, LIGHT CREAM, ETC., ICE-COOLED ICE CREAM CAN ALSO BE FILLED WITH CHOCOLATE SAUCE, SUGAR POWDER OR NUTS, CREATING A RICH AND COLOURFUL TASTE. THE TEMPERATURE OF THE PUFFS, PIES, CARAMEL, AND SILKS, WHICH CONSIST OF N-DOPOFO, AND WHICH IS MORE OF A CEREMONIAL DESSERT IN THE CENTRE OF THE WESTERN POINT, IS VERY HIGH, AND THE OVERALL LEVEL OF PRODUCTION OF THE WESTERN POINT IS BEING TESTED WITH A HIGH DEGREE OF ATTENTION AND PATIENCE. THIS TIME, I'VE MADE PUFFTA, AND I'VE CHOSEN THE SOCCER CHOCOLATE PUFF, WHICH IS MORE PUFFY THAN THE ORIGINAL PUFF. THE PRODUCTION PROCESS OF THE BATHPOFOTA WAS DIVIDED INTO FIVE MAJOR STEPS: MAKING THE BOTTOM OF THE CAKE, MAKING THE CHOCOLATE COCOON, MAKING THE PUFF, MAKING THE PIE, STACKING THE PUFFTA. FOR THIS WHOLE COMBINATION TO BE PERFECT, EVERY DETAIL MUST BE GRASPED, AND THE HARDER PART IS THE MAKING OF PUFFS. TO DO WELL, PUFFS MUST BE DELICIOUS, AND THEIR SKINS MUST BE DELICIOUS, A GOOD PUFF SHOULD BE FULLY PUFFED, AND THEIR SKINS SHOULD BE SOFT, AND THERE'S A BIG HOLE IN THE INTERIOR TO FILL IN MORE. HOW DO WE DO THAT? LET'S LOOK AT THE POINT. FIRST: IT IS IMPORTANT TO UNDERSTAND THE RATIONALE FOR THE EXPANSION OF THE PUFF, AND ONE STEP IN THE PROCESS IS TO BOIL THE FLOUR TO MAKE IT PASTE, THEREBY ABSORBING MORE MOISTURE AND COVERING THE AIR. WHILE BAKING, THE WATER IN THE NOODLES BECOMES WATER VAPOUR, FORMING A STRONG STEAM PRESSURE, STRETCHING THE SKIN, AND FORMING A BUFFALO. SUFFICIENT MOISTURE IS THEREFORE THE ENGINE OF PUFF EXPANSION, AND FLOUR MUST BE COOKED WHEN MAKING A PUFF, WHICH IS ONE OF THE KEYS TO ITS SUCCESS. SECOND: WHEN MAKING A PUFF PASTA, EGGS ARE NOT USUALLY USED IN FIXED QUANTITIES, BUT ARE ADDED AS APPROPRIATE, SO THE EGGS MUST NOT BE ADDED TO THE PASTA AT ONCE, BUT MUST BE ADDED IN FRACTIONS AND MIXED WITH EACH OTHER UNTIL THE PUFF PASTA REACHES A GOOD DRY AND WET LEVEL. IT'S TWO OF THE KEYS TO A PUFF'S SUCCESS, IF YOU START WITH A WOODEN SPOON OR A CHOPSTICK, WITH A TRIANGULATION OF THE PASTE AND IF YOU CAN KEEP THE SHAPE LOW. IF THE PASTE IS TOO WET, THE PUFFS ARE NOT EASY TO DRY OR TO KEEP IN SHAPE, THE PUFFS ARE SHORT, THE SKINS ARE NOT TOO THIN AND THEY COLLAPSE. AND THE PASTE IS TOO DRY, THE PUFFS WILL EXPAND LESS STRONGLY, THE ROASTED PUFFS WILL BE THICKER AND THE INTERIOR WILL BE SMALLER. THREE: THE TEMPERATURE AND TIME OF THE PUFF ROASTING IS ALSO CRUCIAL, STARTING WITH A 200-DEGREE HIGH TEMPERATURE ROASTING, RAPID EVAPORATION OF THE WATER VAPOUR INSIDE THE PUFF, EXPANSION OF THE PUFF NOODLES, AND, AFTER EXPANSION, A 180-DEGREE SHIFT TO DRYING OF THE PUFF SO THAT THE PUFFS WILL NOT COLLAPSE UNTIL THEIR SURFACE BECOMES YELLOW. FOUR: WHEN ROASTING A PUFF, TRY NOT TO OPEN THE OVEN DOOR AS MUCH AS POSSIBLE, BECAUSE AN EXPANDING PUFF CAN COLLAPSE IF THE TEMPERATURE DROPS SUDDENLY. THE RIGHT TEMPERATURE, TIMING AND ROASTING ARE THE THIRD KEY TO THE SUCCESS OF THE PUFF. FOUR: BAKING: THE MIDDLE LAYER OF THE OVEN, BURNING UP AND DOWN, 200 DEGREES FOR ABOUT 10 MINUTES, LOWERING THE TEMPERATURE TO 180 DEGREES AND CONTINUING TO BAKE FOR ABOUT 20 MINUTES UNTIL THE PUFF SURFACE IS YELLOW AND BROWN。