Castile Puff
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Castile Puff
1
Let's start with the casta sauce: boiled milk2
Four yolks with fine sugar3
Smuggles because sugary relationships start out like this4
It's okay to even out the fine sugar because there's still steps to be taken5
Then you sift in corn starch and flour6
Smash7
The next little bit of boiled milk, don't rush in. It'll turn into eggflower soup8
And then back to the pot9
There's this at the bottom of the mix. The purpose of Custer's sauce is to break this up and make the sauce coagulate10
It's getting thicker on the razor11
It's getting thicker12
It'll just take a while to get here13
Then find another plate to put the sauce on14
And then it's covered with a lasagna, and then it's put in the freezer, which can't be isolated because the heat of the sauce creates a water vapour, and the water bead sauce becomes thinner15
Then we'll make puffy, and we'll replace it with botanical oil just after we've run out of butter. If you use salt-free butter, the grams are the same as the salt and oil16
It's time to sift flour17
Breaking eggs is about five to six18
The oil is heating up to this state19
Add Flour20
It'll be yellower with butter if you mix it fast21
And then half the egg fluid22
It's tougher at this point. It doesn't move23
Then a little bit of egg fluid and a little bit of testing. It's a little softer now24
After half the egg fluid, for the second time25
This is the third time it's close, but it's not going down the triangle, so it's going on26
That's the fourth turn-triangular. Hot27
Then you can squeeze into the oven with tin paper and make room for every puff28
Then we can use the remaining egg fluids to rub the puffy paste with the sticky hooks without the egg fluid29
you can't open up the cold air into the oven until you're finished and you're out of the bottom and squeezed into the casta sauce30
Soy sauce