Butter puff
By VicentaLakin
move on to baked public, and watch the video
Recipe Recommendations
- butter 80g
- eggs of 3
- salt 1/8 teaspoon
- light cream 200g
- low-gluten flour 100g
- sugar 20g
- water 160g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Butter puff
1
Put butter, sugar, salt and water in the pot to heat the fire and mix it to melt the butter
2
When the water starts boiling, it pours into flour once, quickly mixes into dry powder and closes the fire
3
Gradually adding dispersed egg fluids to the paste and evenly mixing, and pulling out the long ribbons of the triangle when lifting an egg batterer
4
The oven is preheated at 190 degrees and the paste is moved into the bouquet. Psalms, squeezing out of the saucer. Head
5
20 minutes in the middle of the oven
6
Light cream with sugar to the point where it's fit for a flower, with a clear line and a puff in the bottomButter puff Make Tips
The amount of egg fluid to pull out the trigonometric longtail will cool down before you can squeeze into the cream, which can be stored in the freezer for a few minutes before eating