Puffy

By VicentaLakin

Puffy
It's really delicious. Soothing puffs suggest light cream

Recipe Recommendations

  • meringue butter 80g
  • powdered sugar 55g
  • low-gluten flour 100g
  • Puff milk 170g
  • unsalted butter 75g
  • white granulated sugar 1g
  • eggs of 3

Steps for Puffy

  • 1
    Butter softened mixed sugar powder
  • 2
    Butter and sugar are fine
  • 3
    Add low-banded flour to two, flip it up from the bottom, press it down, evenly without powder
  • 4
    You'll be able to build a cylindrical column with a fresh bag of plastic, you can't make it too hard
  • 5
    Milk, butter and sugar
  • 6
    Heated to boiling. After a minute
  • 7
    Add sifted low-banded flour, mix it fast until it's non-particle-free, then turn it off
  • 8
    The eggs are in the bowl first, each one of them is added to the paste, and each one of them is modulated quickly, and the third is to be added in the appropriate amount, to observe the thickness of the face, and to lift it to the upside, and then to the paste. It's just nice and smooth
  • 9
    Load a bouquet bag
  • 10
    Squeeze out of the grill, pull up vertically, fill up thin
  • 11
    It's a little solid and easy to use, but if it's very broken, you can put it back. Wen
  • 12
    Put a sock on the squeezed puff
  • 13
    Put it in a pre-heat oven, 200 degrees, 160 degrees for 10 minutes, turn 180 degrees, 160 degrees for 15 minutes, and don't open the oven for the first 10 minutes
  • 14
    It's coming out
  • 15
    Puffs in them; cartha sauce or light cream and sugar powder, too

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