Butter puff
By VicentaLakin
Recipe Recommendations
- butter 60g
- water 120g
- low-gluten flour 75 grams
- eggs of 2
- light cream 200ml
- white granulated sugar 30g
- sugar 15g
- salt 1g
- fruit several
- sweetening
- roast
- an hour
- ordinary
Steps for Butter puff
1
butter, water, 15 g sugar, 1 g salt, slow and evenly melted fire
2
When the butter and sugar boiled, the flour was poured in, quickly mixed and sent to the fire to continue heating, the face was completely boiled, and a tiny bit of glue at the bottom of the basin meant enough fire. The face of the moment is not sticky, it's in groups, it's bright
3
It's not too hot for the pasta, but it's a small amount of egg fluid
4
Scratch the face, put a small flag upside down, don't drop it
5
Squeezed out with a smooth cookie mouth, with a small tip on the top, and water on the fingers. You need to keep enough space
6
The oven is 10 minutes early, 210 degrees. After entering the oven, the puffs will swell in about five minutes, and they will swell and cool down to 180 degrees. I'll be back in 15 minutes. If it's too fast, it can be 150 degrees, adjusted for the oven
7
Don't rush into the oven when you're ready. It'll be better if you don't。
8
Cut it open and wrap it with good cream and fruit。
9
Or you can go to the top
10
Cute little puffs like this, the kids will love it. I gave you two plates of raw material, 30 little puffs. VolumeButter puff Make Tips
Puff is the key to success, the face is cooked, and the eggs must be added. Then, when entering the oven, the temperature must be high enough, otherwise it is not easy to expand. You can't open the oven door in the middle of the trip