Butter puff
By VicentaLakin
A few days ago, they bought some cake shop puffs, which were so bad, their skins so thick and soft, and their light cream was made of plants, so they made it themselves, using the box of the king, one success, adding some fruit and animal cream, 10,000 times better than the rest. The freshly baked puffs are thin, and after one night in the bag, the skin gets soft, so it depends on what you like。
Recipe Recommendations
- butter 80g
- low-gluten flour 100g
- eggs of 3
- light cream 150g
- sugar 10g
- water 160g
- salt 2g
Steps for Butter puff
1
Butter, water, sugar, salt mixed into containers。
2
And boil till the boiling, turning the fire. A single drop into the whole flour。
3
With four chopsticks, the surfaces are hot。
4
When the paste cools up to the point where the hand is not too hot, a small amount of eggs is added, which is fully mixed into the paste and absorbed, and the next time。
5
With chopsticks, the face is inverted triangle shape and does not slide。
6
Load in the bouquet. Squeeze out。
7
The oven is preheated by 210 degrees and baked for 10-15 minutes. When the puff swells, the temperature is reduced to 180 degrees and continues to bake for 20-30 minutes until the surface is tan。Butter puff Make Tips
It must be baked, otherwise the puff will collapse when it comes out of the oven, and the roasting will not open the oven door. When the puffs are completely cooled, they are squeezed into light cream or melted。