Puffy
By VicentaLakin
In dessert, puffs still taste amazing. It's also not much of a complex material, but when it's covered in cream, it spreads from its mouth, and it's more delicious because it's so much more cosmopolitan than normal。
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Puffy
1
Cricket approach: mix all materials together, hand-stamp to even, sugar melt, then cylindrical in a freezer for half an hour
2
Puffs: Put water, butter, sugar and salt together in stainless steel bowls and heat the fire in an electromagnetic furnace to boil and melt
3
And then it was sifted with low-banded flour, it was evenly mixed, fast, it wasn't pasted, it was mixed up, it got out of the fire, and it was warm
4
Add eggs in turn, and mix them evenly and then add another egg. even
5
Load in a one-time bag with a round bouquet, and squeeze it out on the grill with oil paper
6
Take out the pretzel and cut it to the original
7
Put it in the middle of a pre-heated oven, get 210 degrees of roasting 10-15 minutes to puffs full expansion, turn 180 degrees of roasting 15-20 minutes to ripening, try not to open the oven in the middle. The door
8
It's 70% cream. It's in cold puffs. It'll be better if you freeze