Puffy
By VicentaLakin
The legend that puffs were born by accident and that Italian-origin desserts have been given a happy meaning since the 16th century when they were introduced into France. And the puffy puff is an extension, and it always seems to be associated with sweet happiness, which is cold in the outer heat, which gives you a double experience, and which is more subtle when it tastes like a sandy soothing. And when you bite the first bite, the sweet, thick intuitive trap splatters into your mouth and melts slowly into your tongue's tip, and the wonderful cream and frosting makes you look like you're in love. Of all the Western desserts, the soccer puffs should be one of the desserts you can't miss。
Recipe Recommendations
- milk 170g
- butter 75g
- powdered sugar 2g
- low-gluten flour 105g
- eggs of 3
- light cream 200g
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Puffy
1
Magnetic material: butter: 80 g, sugar powder: 55 g, low-band powder: 100 g
2
Creaming materials: light cream: 200 g, sugar powder: 30 g
3
Puff materials: milk: 170 g, butter: 75 g, sugar powder: 2 g, low-band powder: 105 g, eggs: 3
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Production: 1. Make a soccer first. Sugar powder goes through the bowl first
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2. Butter insulated water dissolved into liquid form
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Melted butter pours into sugar powder
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4. Combining by hand-pumper to fully blend sugar powder and butter
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5. Sift in low-band powder, evenly mixed with manual omelet
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6. Blending to dustless
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7. Put your hand on a silica pad and squeez it in a circle, which is determined by the size of the puff made, and wraps it in a cold refrigerator
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And then I made the puffs, and I sifted them to the big bowl
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Milk, butter and sugar powder to boil for one minute
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10 minutes after the boiler leaves the fire, immediately pouring into the sift. Pink
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11. Man-made egg-pumpers mix to powder-free form and disperse Hot
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It's so cool that it's not hot, it's got an electric omelet
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When you add the last egg, you can see the density, not all three of them
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14. Puffy pasta in a bouquet with cookies on the grill
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15. Remove the cones from the freezer and cut them into thin pieces
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16. Each puff is covered with a piece of leather
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The oven is 200 degrees hot, 160 degrees hot, 10 minutes hotter on the middle floor, and then it's down to 180 degrees
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You'll be able to get out of the oven when the puff is yellow
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When the puffs cooled after the stove, they started making cream, sugar powdered to the light cream
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20. An electric omelet with a visible pattern
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21. Cream of butter in a bag of flowers. Squeeze the butter in the bottom of a puff
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It's done
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