Kashda's Puff
By VicentaLakin
puff, a western dessert from italy. creamed with cream, chocolate, ice cream, etc. today i made the puffs into strips, and i used the kathda sauce to make the hearts, and the surface was covered in black and white, and a little colored sugar. right now, ordinary puffs become cute. it has always been thought that making a puff can only be with low-weather flour, but whether the puff can grow and expand is not too much to do with the weight of the flour. you can make puffs with low-band powder, medium-band powder, high-band powder. the key is the level of cooked flour and its late state in the oven. as i used today, the puffs are still swelling. in the table below, the main ingredients are puff material, and the fabric parts are cathedral sauce and surface decoration material。
Recipe Recommendations
- high-gluten flour 60 grams
- eggs of 2
- water 125 grams
- butter 50 grams
- salt 0.5 grams
- egg yolk 40 grams
- fine sugar 40 grams
- low-gluten flour 20 grams
- milk 200 grams
- light cream 50 grams
- dark chocolate appropriate amount
- white chocolate appropriate amount
- sprinkles appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Kashda's Puff
1
Puff material ready: 60 grams of condensed flour, 2 eggs, 125 grams of water, 50 grams of butter, 0.5 grams of salt
2
Put butter, water, salt in the boiler
3
It's hotter, it's boiling, it's off
4
Put flour in the solution
5
Smuggled with chopsticks, dry powder-free particles, and cooled quickly in the cooling basin
6
Two eggs in the bowl, spread out, and when the face is cold, the egg drops into the bowl, and it's fully even
7
Starting the egg paste, trigonometry, completion of the puff paste, and if it's too rare to be trigonometric, you have to sit back on the fire, and the little fire warms up until the face is covered to the right level; if it's too dry, add the egg fluid to the satisfactory state
8
Take a big six-tooth rose and put it in a one-time flower bag, with a proper amount of puff in it
9
Put the bouquet on the grill, do the pressurizing, and squeeze out the three centimeter-long puffs on the non-clubber
10
Send it to the preheated mid-level oven, 180 degrees up and down, 15-20 minutes
11
When the puffs are fully drummed, they're yellow and light brown
12
The rest of the pasta will be baked
13
The baked puffs are on the hanger. They're completely cool and then they're processed
14
Here's Cathedral sauce, 100 grams of butter, 40 grams of yogurt, 40 grams of sugar, 20 grams of barbed flour, 200 grams of milk, 50 grams of light cream: yolk and fine sugar mixed into the boiler, and then evened to the bottom. Pink
15
Smuggle evenly
16
In two minutes, it's full of pasta
17
The little fire heats up, keeps it moving, keeps it from the sticky pot until it's tattooed, until it gets thicker
18
Soft butter pours into it
19
It's nice and smooth, it's covered, it's cooled in the fridge, it's cooled in cold water
20
Black and white chocolate and colored sugar. Okay
21
Black chocolate goes into the bowl and melts
22
Pick up a puffy
23
Similarly, white chocolate with a little milk melted and melted the surface of another puff
24
The puffs with the chocolate drops are on the hanger, with a small amount of colored sugar on their surface, waiting for chocolate to condensate
25
The one-time bouquet contains a cold-cooled cathedral sauce with a small hole in it
26
The puffs are split into two parts, and the right amount of cassava can be eaten
27
Delicious
28
Let's do it togetherKashda's Puff Make Tips
Puffs must be fully bloated in the oven, and must be stylish, with light brown on their surfaces and then out of the oven, or when the door opens with their fingers, it must be clearly hard and unfailing, because once the puff comes out, because it is not enough to cause a collapse, even if returned to the oven, it will not help, so it will be a little hotter or less; the puffs will be able to use low-stamp flour, medium-stamp flour, high-stamp flour, which would be much better if it were low-stuffed flour; the cassada sauce must be cold but later used; if there is a special puff, a hole can be drilled directly from the bottom into the puff, it will not have to be cut in half with a knife; there are no more chocolates for decoration. The time and temperature of the puff is adjusted by the home oven。