Butter puff
By VicentaLakin
There's a reason why cream puffs are so popular. They taste better
Recipe Recommendations
- butter 55g
- low-gluten flour 75g
- milk 110g
- egg liquid
- light cream 150g
- sugar 40g
- salt 1g
- milk fragrance
- roast
- ten minutes
- simple
Steps for Butter puff
1
Prepare the food, weigh it。2
Put butter in the small pot (I put it directly in the pot), pour milk and salt, and boil it on the stove until it boils。3
Scan low-banded flour。4
Scratch it evenly。5
The fire continues to turn back and forth until the bottom of the pot is white and the paste becomes a sticky noodle。6
Turning the noodles into a clean tub, the eggs were scattered and poured into it three times, each with a full and balanced mix, before adding the next egg fluid。7
And finally, it's a texture sticky paste。8
Roast-painted oilpaper, and put the pasta in a flower bag with an asshole。9
Squeeze an appropriate size shape on the grill, with a distance between。10
The oven is 200 degrees preheated, with 10 minutes of burning up and down in the middle layer and 180 degrees and 15 minutes of pre-cooking later. Time and temperature vary depending on the oven11
The roasted puff is hard, it's normal and usually soft。12
Light cream with sugar to texture。13
Load in a bouquet with a rounded mouth。14
Just get in the bottom of the puff and squeeze in the cream. (If not operational, chopsticks can be used to put a small eye on the bottom of a puff before squeezing into light creamButter puff Make Tips
If no butter is available, it can be replaced with equivalent maize or olive oil。