Butter puff
By VicentaLakin
It's always too hard to be a puff, and it's never been done, and this time you're determined, you try to do it, and it feels good and it tastes good。
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Butter puff
1
twenty-five grams of butter sliced with 25 grams of liquid sofa, 65 ml water, 65 g milk, three grams of fine sugar, and put together in a small pot to heat up until oil mixed。
2
High and low powder are sifted through small pots with wood shovels that are quickly evenly mixed, and the bottoms form transparent film。
3
The process of dispersing 115 grams of eggs at approximately 40 degrees of pasta temperature, in small fractions of which is added to the dough, is painful at first, because the density of the two is too different to be patient。
4
The case is preheated at 190 degrees, and the face is squeezed on the unscathed dish, cutting off some distance and then roasting in the middle of the oven for 30 minutes。
5
Cream cream and fine sugar are distributed to 10, and the butter is squeezed into the butter with the cream in the bag。
6
In the baking process, we can make cream pie. Pour light cream into a single bowl and add a proper amount of white sugar。
7
With an electric egg-beater, the cream becomes thicker from a very small point of view, with a clear pattern to the surface and a stable shape。
8
The cream is transferred to the bouquet, a small mouth is cut at the lower end, and the well-laid cream is squeezed into the naturally formed cracks of the puffs, so that a strong cream puff is finished。