Butter puff
By VicentaLakin
I love the way the puffs are baked, the drumming, the luminous, the crumbs
Recipe Recommendations
- low-gluten flour 100 grams
- water 160 grams
- sugar 8 grams
- butter 80 grams
- eggs of 3
- light cream 200 grams
- fine sugar 20 grams
- salt 2 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Butter puff
1
Get ready to use
2
Put water, salt, sugar and butter in the pot
3
Heated by a little mixing, the oil is evenly distributed, and when boiled, the fire is turned, all the flour is poured in one at a time, and the wood spoons are quickly mixed4
It's all mixed up with water, and then it's over
5
Scratch the face with chopsticks, so it's warm, and the face cools to the point where it doesn't burn. Liquid
6
The egg fluid needs to be added in small amounts, mixed to the paste, fully absorbed, and added to the next one
7
The paste will get damp and smoother, and the egg fluids will not have to be fully added to it
8
The cake is in the bag, in the mouth
9
Squeeze the puffs in a non-gluceous dish, and be careful to distance
10
Put it in a pre-heated oven, 210 degrees, 10-12 minutes
11
IT'LL BE ALL RIGHT IF THE PUFFS START UP
12
It's a cooling puff
13
Light cream and sugar
14
Cream in the bouquet, in the bottom of the puff and squeeze in the cream
15
The baked puffs are empty and can be cut open with butter
16
Completed ChartButter puff Make Tips
The dry wet of the pasta affects the finished product, is too dry to expand, is too small in size, and if it's too thin, it's ready to collapse, so eggs have to be added to the final mix to provoke the down triangle, four centimetres from the bottom, not drop, roast when roasted, the chilled puffs are thin, not soft, plus salad oil, but not as good as butter