Fruit Flash Puff
By VicentaLakin
Today's coffee is accompanied by a “fruit-lighted puff”, which tastes like cocoa, which is long strips, like a lightning, mixed with sweet creamed cream, and all kinds of fruit, walnuts and mango grains, which are purified and decompressed; the chocolate line on it is more fragrance。
Recipe Recommendations
- Puffs ingredient: low-gluten flour 100 grams
- cocoa powder 12 grams
- sugar 4 grams
- butter 90 grams
- eggs 200 grams
- milk 100 grams
- water 100 grams
- salt 2 grams
- Cream frosting: butter 100 grams
- powdered sugar 50 grams
- condensed milk 20 grams
- honey 10 grams
- vanilla extract few drops
- rum 10 grams
- lemon juice few drops
- Mi walnut appropriate amount
- mango appropriate amount
- Red chocolate appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Fruit Flash Puff
1
It's not like you're going to be able to do it
2
Milk, butter, sugar and salt are boiled on the stove
3
When boiled, sifted powder is added, which is constantly mixed to burn and shut down
4
(b) Continue mixing until it is completely free of particles
5
(a) Add eggs in fractions, mix them evenly and then add another
6
(a) All the eggs were mixed into a smooth face, and the triangle was set upside down with shovels
7
Put it in a bouquet and squeeze it out of the grill
8
The oven is preheated at 200 degrees and placed in the lower middle of the oven, baked for 10 minutes and converted to 170 degrees for 12 minutes
9
That way the puff will be cooked
10
Add sugar powder to butter and mix it with an electric mixer
11
Intruding into feathers and adding other raw materials, such as milk and milk
12
(a) Continue to mix until they are fully integrated
13
Cut the cold puffs out of the middle with a knife
14
Cream cream is put in a squeezing bag and squeezed on the bottom of a puff
15
Put pecan and mango particles on the cream cream cream
16
The melting of red chocolate insulation
17
(b) Put the melted chocolate in a fresh bag and cut a small mouth at the bottom
18
Draw any line of chocolate on the face of a puff。
19
Coffee goes with it。Fruit Flash Puff Make Tips
1. Precipitated starch, which absorbs more moisture, is the reason for the expansion of the puffy puff, and therefore must be ironed; 2. Eggs must be added to the paste, so that the face of the puffs can be made out of wooden spoons, and the triangle shape is the best; 3. The temperature and time of the puffs baked is also crucial, with 200 degrees above the temperature which swells the puffed; after a change of temperature to 170 degrees, the puffs will dry up and the puffs will not collapse; 4. Attention is drawn to the difference in the acreage of each home and to adjustments to the condition of the ovens。