Kashda Puff
By VicentaLakin
Boy likes to eat puffs and start the oven. Nacchan now has experience in trying to do something before searching for failure.
Recipe Recommendations
- low-gluten flour 100g
- corn oil 50ML
- butter 20g
- sugar 3g
- qingshui 160ml
- eggs
- salt 1g
- corn starch 15g
- milk 200g
- sweetening
- roast
- an hour
- simple
Steps for Kashda Puff
1
We'll reset the cartha sauce
2
Eggs added to the sugar mixer are distributed at high speed to sticky color white
3
Add starch mix
4
A little bit of warm milk and a little bit of mixing three to four times
5
The fire is heating up, and it's mixing up, so the bottoms don't sew up
6
The paste starts to get thicker than the cold water until the paste becomes smooth and silky
7
Cathedral sauce pours into the bowl
8
Get the puffy material back up
9
Slurry saline corn butter and butter in the pot
10
To boil to the fire and add all the flour
11
Quick and even with a wooden shovel
12
Go on with the fire, turn the fire over and remove the excess water until there's a thin film on the bottom of the pot
13
It's pouring into the pot. Hands
14
A small number of times adding egg fluids to a thick and sticky face. Slide
15
I don't need all the egg fluids in a triangulation
16
Scrambled in a bouquet of pasta on a grill with oil paper
17
Put a spoon on the tip
18
Put it in the middle of the preheat oven 210 °13 and turn the fire 180 °10 and turn the fire off three to five minutes after it's off
19
With chopsticks on the bottom of a puff
20
Cathedral sauce in a bouquet and a puff
21
If you don't like the cartha sauce, you can get into the creamKashda Puff Make Tips
If you prefer the texture of butter, you can substitute the corn oil in the recipe with butter. You don't necessarily have to add all the egg liquid; add it gradually and check until the batter forms a dripping triangle. Since this was my first time making them, to prevent the puffs from varying in size, I folded the parchment paper and drew circles as guides.