Big marshmallow puffy
By VicentaLakin
The fragrance puffs made from the squares of Mr. Jun's teacher replaced the sugar powder with Fluff marshmallows, which gave them a uniquely glamorous flaccid taste, a leaner surface, a fluff marshmallow cassada sauce, a fragrance fragrance and a finely smooth kashda sauce, a fragrance with a thick and lubricant, a special fragrance of marshmallows, a soft taste of lemon, a soft fragrance, a full mouth, and an infinite taste
Recipe Recommendations
- low powder 50g
- butter 35g
- water 70g
- whole egg liquid 75g
- salt 1g
- marshmallow 15g
- Castel sauce appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Big marshmallow puffy
1
Materials ready
2
Puff noodles: milk pots with water, salt and small slices of butter
3
Heat the fire, boil the water in the pot, turn the fire
4
Keeps the water slightly boiling in the pot, next sex pours into the whole flour, mixs it quickly with wood shovels, boils the flour, and turns it into a swarm of noodles. Fire
5
Eggs scattered
6
After a slight cooling of the noodles, they are slowly added to the dispersed whole egg fluids into the dough, and they are constantly mixed into the egg fluids and the dough until they reach the right density. It's better to start a paste with a wood shovel, a paste that slides from a wood shovel, to form a reverse triangle
7
Soothing: soft butter and Fluff marshmallows
8
I'm going to take the egg
9
Scan the flour, cut it evenly and form a moist face
10
Put the noodles in the middle of the two sheets of oil paper, open them with a thin stick, and a nice piece of paper with it in the freezer room of the fridge
11
Put the puff pasta in the watch bag and squeeze it on the grilled oilpaper
12
Cut it out with a circle mold
13
Slice the sliced twigs over the squeezed puffy noodles and press it gently
14
The oven is 170 degrees preheat, up and down the middle of the fire, baked for about 20 minutes, then reduced the temperature to 140 degrees C when the puffs were fully drummed, and continued to bake for 40-60 minutes
15
When it's done, take it out and cool it
16
You can enjoy it when you're cooled。Big marshmallow puffy Make Tips
One, the pasta must be thinner, not thicker, and it's good to make it. 2. After the freezer is made, move fast, otherwise the frozen thins will soon become softer and unmoveable. 3. The temperature of the oven is different, for reference purposes only, and please adjust to the actual situation of the oven itself。