Puffy-puffy
By VicentaLakin
And half a bag of puff. It's a big bag of puff and a quarter of it's full. The other half was supposed to split it three times, three puffs, so don't get so crowded. Then I thought about it. Squeeze a little bit. I've already got a hint in the right direction. I can't imagine the end of this fine-looking strip, hoping it would be a thin, thin stick, but it ended with disappointment. It's too high an inflation factor to want a tiny, tiny, tall, last-minute fat. It's a hundred centimetres away. Half of it's roasted and the peanuts are ready. It's urgent, the puffs come out of the oven and they're recycled。
Recipe Recommendations
- butter 72 grams
- brown sugar 30 grams
- peanuts 9 grams
- low-gluten flour 40 grams
- Puff powder 50 grams
- hot water 50 grams
- egg liquid 75 grams
- Castel stuffing 200 grams
- sweetening
- baking
- an hour
- simple
Steps for Puffy-puffy
1
Skin: 72 grams of butter, 30 grams of red sugar, peanuts, 9 grams, 40 grams of low-band powder
2
Butter softened, mixed with red sugar。
3
Add low-band powder
4
We'll make a flat paste。
5
It is placed on a protective film and forms about 0.3 cm thick and 15 cm wide. Frozen/frozen to hard。
6
Take it out, cut it to about 2.5 * 15 cm, put it in the fridge, and freeze it for backup。
7
Peanut shredding。
8
Puffskin: 50 grams of phoenix, 50 grams of hot water, 35 grams of butter, 75 grams of egg fluid: 200 grams of kashda pie
9
Melting butter from water, adding the hot water to the mix。
10
Fall into the puff, mix。
11
Two minutes with an egg-beater。
12
The egg fluids are added in stages and are slowly staggered to integration。
13
Turn fast, stir five minutes。
14
The pasta has become smooth and thin and has been raised into a triangle flag。
15
And load the bouquet
16
It's about 15 centimeters on the grill
17
And put on the surface of the surface, and spread out peanuts
18
Put it in the oven, in the middle, up and down at 160 degrees and for about 25-30 minutes。
19
Puffs swelling, stylished and taken out。
20
Fill it in, and you can eat it。Puffy-puffy Make Tips
If the paste is softer, it can be put in the freezer and hardened before it becomes thin. Peanuts can be replaced with other nuts. The baking puffs have a long way to open the oven door to avoid collapse。