Puff

By VicentaLakin

Puff
A puff like a finger, a cute, tiny look, with one end of the puff and one bite of it in the mouth, you can enjoy the puff and you can no longer fear the awkwardness of the traditional puff with butter。

Recipe Recommendations

  • low-gluten flour 60g
  • unsalted butter 45G
  • eggs of 2
  • water 90g
  • sugar a little
  • salt a little
  • egg yolk of 3
  • white sugar 10g
  • low powder 23g
  • milk 250g
  • light cream 100g
  • vanilla extract a little

Steps for Puff

  • Make Puff step 0
    1
    Prepare the food
  • Make Puff step 1
    2
    Flour filter
  • Make Puff step 2
    3
    Water goes to sugar, salt, butter, burns off the fire, drops down the powder, mixs flour and liquid with razors. even
  • Make Puff step 3
    4
    The eggs are scattered, and the protein is no longer condensed
  • Make Puff step 4
    5
    Multiple additions to the paste are made, each time completely evenly, before a new egg fluid is added (the exact amount added to the egg fluid is determined by the paste state). There's usually a smooth back triangle on the edge with a razor
  • Make Puff step 5
    6
    Put the pasta in the bag
  • Make Puff step 6
    7
    Bread-stealing paper, squeezing pasta on the grill with a flair. The oven is preheated, then the oven is placed in the oven, in the middle, 200 degrees, 15 minutes in the middle, then down to 180 degrees and 15 minutes in the middle. (Big oven is cool, little oven is cooler or hard) Leave a gap between the puffs, or the puffs will stick together
  • Make Puff step 7
    8
    Take out the grill and put the puffs in the cold and soft
  • Make Puff step 8
    9
    There are two ways to fit into a puff: (1) at the bottom of the puff。
  • Make Puff step 9
    10
    (2) Cut open in one third of the puff。
  • Make Puff step 10
    11
    Squeeze in the casta sauce in the puff hole
  • Make Puff step 11
    12
    Is the product saliva
  • Make Puff step 12
    13
    Mi-mi
  • Make Puff step 13
    14
    >div class="recipestep img">img alt='Make step 14' src='/images/RecipePic/37161616284.webp'/>
    15
    Cathedral sauce: yolk mixed with sugar mixed with sifted low powder mixed。
  • Make Puff step 15
    16
    >div class="recipestep img">img alt='Make step 16' src='/images/RecipePic/3712052722947.webp'/>
    17
    Milk with vanilla concentrates to boil (with small bubbles on the edge of the pot) slowly blend into the yolk。
  • Make Puff step 17
    18
    >div class="recipestep img">img alt='Make step 18' src='/images/RecipePic/371205162129949494.webp'/>
    19
    Pour yolk milk into the pot, heat it up, and mix it constantly, otherwise it is easy to block。
  • Make Puff step 19
    20
    >div class="recipestep img">img alt='Make step 20' src='/images/RecipePic/371205162129868.web'/>
    21
    Heated mixing to the thick off-fire and pouring into the container, with the surface covered with a thin sheet。
  • Make Puff step 21
    22
    >div class="recip Step img">img alt='Make step 22' src='/images/RecipePic/37120616230240.webp'/>
    23
    Light cream with sugar mixed with cooled Kashda, and cooled into the freezer. It's packed in a bouquet to squeeze into a puff. (Casta sauce can be served not only with puffs, but also with Hokkaido Chifeng. Let's eat the food and look forward to our Hokkaido Chifeng cake
  • Make Puff step 23
    24
    >div class="recip Step img">>img alt='Make step 24' src='/images/RecipePic/3712061602130616.webp'/>
    25
    The Karsida sauce is finished
  • Make Puff step 25
    26

    • Puff Make Tips

    Follow the WeChat Official Account: Lingdong Meishi and reply "Puffs" to view this episode's food video tutorial.

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