Finger cookie puff
By VicentaLakin
Eat a puffy one at a time, and get a taste of your finger cracker
Recipe Recommendations
- low powder 100g
- eggs of 3
- butter 80g
- milk 160g
- sugar a small spoonful
- salt 1/2 teaspoon
- light cream 200g
- sweetening
- roast
- an hour
- ordinary
Steps for Finger cookie puff
1
Milk, salt, sugar, butter together in the pot. Boiled with a little fire
2
When boiled, once in a while, sifted flour, mixed it up, made it completely wet, shut down the fire
3
When it's cold in the face until it's not too hot, add a broken egg three times, and mix it completely into the face and absorb the eggs for the next time
4
the pasta is in a bouquet, the front is cut and the long strips are squeezed about 10 cm
5
The oven is 210 degrees baked for 15 minutes to the puffs expand, then the temperature drops to 180 degrees baked for 25 minutes, with yellow on the surface
6
Light cream with sugar
7
On the bottom of the puffs, two holes were poked with bouquets and squeezed into cream. And then you put cream on the puff, and you put cherry on it