Puffy

By VicentaLakin

Puffy
When I was making a puff today, I found the camera out of battery, so I didn't take a picture, but the steps were clear and you could do it. I'm a good friend in a small position who can be consulted in the production process

Recipe Recommendations

Steps for Puffy

  • 1
    Adding 40 grams of butter and 20 grams of sugar powder, sifting into 50 grams of low-banded flour, crushing the butter into granulate form, then mixing it with a razor into a cylindrical form, covering the skin membranes and freezing it in the freezer room for 15-20 minutes。
  • 2
    Milk pours into the pot with 50 grams of butter and 1 gram of salt. The small fire heats up until it boils down. Scan 75 grams of low-banded flour. On the one hand, a small fire will heat up, and on the other hand, the added flour will be smoothed until the flour is ripe. The whole egg fluid is added in fractions, each of which is fully balanced and then mixed。
  • 3
    When mixed puffs are rolled up with a razor that pulls out a four-centimeter-high down triangle, the dry-wetting of the paste is appropriate and the whole egg fluid is added according to the actual situation。
  • 4
    I put the puffs in the bouquet, because it's covered with sour skin, so I use a round mouth. It's evenly packed on a board of oil-papers。
  • 5
    Soothing material is taken from the fridge and cut into thin pieces。
  • 6
    Put it in the preheated upper middle of the oven, up and down, 210 degrees. It's about 15-20 minutes, and it's seen that the puffs are swelling up and down, 180 degrees, until the surface turns yellow
  • 7
    When the puffs are baked and added to the cream according to their preferences, they can also eat directly。

    • Puffy Make Tips

    First, the puffy is made with a perfect first face, and the water lost in the process varies from one person to another, so join with a little bit of the whole egg fluid, so it must be damp and wet, until it happens. I've prepared three eggs of full egg fluids, each of which is about 50 grams, with 35 grams left behind, so I have 115 grams in my file, which must be added according to the circumstances; second, the oven must not be opened during the roasting process, and the temperature must be reduced when the puff swells to sufficient stability。

    Recipe Categories

    Recipe recommendation