Kashda Puff

Recipe Recommendations

• low powder 75g
• butter 60g
• fine sugar 1g
• fine salt 1g
• whole egg liquid 110g
• water 120ML
• Castel sauce appropriate amount

• milk fragrance
• roast
• an hour
• ordinary

Steps for Kashda Puff

1

Gather your materials. All ready

2

It's too low to sift

3

I don't have a special milk pot, made of little non-pants. Sugar, salt, butter, water

4

The water melts and turns into fire

5

Pour it down, roll it over

6

As far as powder is concerned, all the powder is burned

7

Put your hands in the pot and pour them into the egg fluid three times

8

As far as the paste's concerned, it's a trigonometry

9

The bag is packed with a large eight-tooth mouth, which is squeezed out, leaving a position between the materials to avoid swelling and glued together. Put water on your fingers and put light pressure on your head so that it doesn't burn

10

The oven preheats 210 degrees up and 10 minutes in the middle of the fire

11

You'll be able to get out of the oven in 18 minutes with an expansion of 180 degrees

12

When it cools, stick a hole in the ass of a puff with a chopstick

13

Or cut a knife in the waist to squeeze into the material

14

Cathedral sauce is packed in a bouquet, squeaked in small beaks, and the material is unlimited, and can be blueberry jam and so on... or mustard and mustard... for friends..

15

Puff done

16

Completed

17

Completed

18

Completed

Kashda Puff Make Tips

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes