Butter puffs
By VicentaLakin
I learned to bake to know that real puffs should be soft because of the cake shop. It's softer because it's too late to get ahead of it, and it's only when you eat your own puffs, so you taste the smoothness of the cake! This roasted puffy is beautiful, so it's filled with the most primitive vanilla cream tart
Recipe Recommendations
- eggs of 3
- butter 80g
- cake mix 100g
- light cream 200g
- water 160g
- white sugar 30g
- salt 2g
- sweetening
- roast
- an hour
- ordinary
Steps for Butter puffs
1
Prepare the material you need
2
BUTTER, WATER, 10 G WHITE SUGAR, SALT, LITTLE FIRE TO MELT BUTTER
3
BUTTER, WATER, 10 G WHITE SUGAR, SALT, LITTLE FIRE TO MELT BUTTER
4
Quick mix with a mixer bar, boiled flour and fully mixed with butter
5
The pasta goes to the big bowl and it doesn't burn
6
After the egg fluid is mixed, it's fine and smooth
7
Put the next pasta in the bag and squeeze it into the grill
8
Put the next pasta in the bag and squeeze it into the grill
9
CREAM CREAM AND 20 G WHITE SUGAR AND TWO DROPS OF VANILLA
10
The puffs are cool, and you can squeeze the cream into the puffs with a pickle bag。Butter puffs Make Tips
1. In the absence of an equivalent quantity of corn oil or other sherry oil, it is preferable to replace it with non-savoury oil. Don't open the oven when it's baked. Three, the puffs are cooled and then it's covered。