Castile Puff
By VicentaLakin
Recipe Recommendations
- milk 200 grams
- butter 50 grams
- low-gluten flour 130 grams
- grass eggs of 7
- fine sugar 60 grams
- egg yolk one
- powdered sugar 30 grams
- low-gluten flour 18 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Castile Puff
1
Milk, sugar and butter in small pots
2
Heating to boiling
3
I've been in a sift of low-banded powder
4
Until it's mixed to the point where there's no dry flour, there's a thin face on the bottom of the pot that can shut down the fire。
5
Cooled up to about 50 degrees and the dough moved to the high basin, adding eggs one by one and evenly mixing。
6
The smudged paste brings the shovel's tail down the triangle to stop putting eggs。
7
Select the large flower mouth for inclusion in the flower bag
8
Squeeze the right size puffs on the grill with the oilpaper
9
Enter the middle of the oven and fire up and down 180 degrees 20-25 minutes。
10
The baked puffs are transferred to the grill to dry them。
11
Start making Castile sauce. The egg yolk and the sugar powder
12
Smash it evenly with an eggbeater
13
The milk is mixed with low-strength powder (sauce) to no particles。
14
Put yolk in the milk
15
Smuggle evenly
16
Sift in the untaught pan
17
The fire is slowly heating up, and it can get out of the fire as thick as possible。
18
Put the casta sauce in the bowl and cool it in the fridge for half an hour。
19
Puffy bags with puffy mouths
20
It's good to enjoy food when it's squeezed into completely cooled puffs。