Puff
By VicentaLakin
First time, very good. There's no cream, so it's an original puff, and cream-like people can use it as a stick。
Recipe Recommendations
Steps for Puff
1
Butter, water, salt, sugar. Put it in the pot
2
We'll measure something else
3
Butter pans are hotter, they melt, heat up to boiling water, melt salt and sugar
4
Burn everything
5
The water boils and pours into flour
6
It's hotter and fully integrated
7
Noodles cool to heat, pour in egg fluids in proportion (three eggs evenly) with a few points added, slowly adding, not one drop in
8
Until the egg fluid that is added is able to triangulate the face of the noodles and to lift them, the egg fluid must be added slowly, and it may not be enough to use the egg fluid, so the face of the noodles is adjusted properly。
9
Spooned with a spoon, put it in a plate with tin paper
10
210 degrees and 20 minutes to see the noodles expand a little, turn 185 degrees and bake for about 40 minutes, because I've got a big puff, so I've got to make it longer, so if I'm going to make it smaller, it'll be about 20 minutes to warm it, and then it'll be ready, or the oven will collapse. Fall
11
Put a little chocolate on it, put in a bouquet, decorative
12
Just decorating
13
The good puffs are readyPuff Make Tips
Warm reminder: The roast must be prepared, the oven doors must not be opened in the middle of the day, the temperature must be stabilized as much as possible, roasted to the face of the face and turned a little lower until the puff's surface is yellow and if it is not, the puff will collapse, so the temperature must be controlled, of course, depending on the temperature of the oven, because I didn't use the cream as a platinum, so this is the original puff, it's sweet, it's silk salt. If you like butter pies, you're like making cake cream