Puffy

1

Let's start with the puffs

2

Cut the vanilla beans from the middle and scratch the vanilla seeds

3

Milk pours into the boiler and boils with scratched vanilla and vanilla seeds

4

Filter the vanilla beans for later use

5

Put eggs and yolk in the container with sugar

6

Add sifted low-banded flour, evenly mixed

7

The milk that was cooked before we joined it continued to mix evenly

8

When you mix it up, you pour it into the boiler

9

Just boil it to sticky

10

Put it in the container

11

And then the puffs began to make a part of it

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House temperature softened butter with sugar powder, a slight break

13

Add sifted low-banded flour to flatten the noodle

14

I'm going to put the mixed noodles in the fridge, and I'm going to put them in my own diameter. Refrigeration

15

We're going to start making the puffs

16

Put butter and water in the boiler

17

Turn off the fire when it's boiled

18

Then add salt and sugar, and we'll burn all the noodles without particles

19

We'll mix the cooked noodles with an egg-beater

20

Join the eggs in stages and keep mixing

21

Just mix it up to ease and slide

22

Put the mixed pasta in the bag

23

In the past few years, I have been able to find a way to find a way to make a living

24

Cover up the pre-frozen puffs on the puffs

25

Put it in the preheat to 190°C, in the oven of 180°C in the lower tube, bake it for about 20 minutes, and then get golden and don't open it. The door

26

I'll be back when I'm ready

27

Take a small amount of light cream and add it to the puff, and then rewind it back to the light cream

28

Puffy open his mouth and squeeze the mixed puff into the roasted puff. Medium

29

I'll make the smoothy puffs in the souffle

30

Good life, delicious. Let's bake together

For the cream puff filling, use two eggs and one egg yolk. When making the choux pastry, pour in the flour and mix immediately—work quickly! Remember, cook the dough thoroughly before adding the eggs. Do not add them all at once, and don't be greedy by adding too much at one time. You must add them little by little, ensuring they are fully incorporated each time! Observe the consistency of the batter; if it hasn't reached the desired texture, continue adding, but you don't necessarily need to use all of it. Finally, do not open the oven door during baking! Use the oven light to observe; if you don't have one, a flashlight works too... Otherwise, the cream puffs will deflate; they need to expand and grow big!