Puffoon puff

By VicentaLakin

Puffoon puff
Looks like the stick is actually a puff, with a unique "diplomatic" cartha sauce

Recipe Recommendations

  • butter 22g
  • brown sugar 20 grams
  • low powder 20g
  • almond grains appropriate amount
  • Puff skin formula appropriate amount
  • milk 25g
  • water 25g
  • salt 1g
  • sugar 3g
  • high powder 8g
  • eggs 50g
  • egg yolk 10g
  • corn starch 4g
  • light cream 250g
  • Jundu Lijiao Liquor appropriate amount

Steps for Puffoon puff

  • 1
    Prepare the material
  • 2
    Let's pour red sugar down on the disinfected table and crush the lump's red sugar with a cane
  • 3
    Blending butter (24 grams) with red sugar (20 grams)
  • 4
    To evenly flat
  • 5
    Add low powder mix evenly
  • 6
    Stand by
  • 7
    Milk (25 g) water (25 g) salt (1 g) red sugar (3 g) butter (22 g)
  • 8
    Put it in the pot
  • 9
    Cook it up
  • 10
    When boiled, add high powder (8 g) low powder (20 g)
  • 11
    It's not like it's a bad idea
  • 12
    Break it up
  • 13
    Join the eggs in pieces
  • 14
    I'm not sure what I'm talking about
  • 15
    25 and long
  • 16
    I'll make you feel better
  • 17
    up to 0.3 cm thick, 25 cm long, 2.5 ~ 3 cm wide, step 19 ~ 20, 20.1
  • 18
    Cover the brilliance with a puff
  • 19
    Cover the brilliance with a puff
  • 20
    Scattered almonds
  • 21
    Fire in the oven 180, fire 160, bake 28 minutes
  • 22
    Combination of yolk (10 g) corn starch (4 g) sugar (4 g)
  • 23
    Even
  • 24
    Cook milk (50 grams) and sugar (4 grams) together
  • 25
    加入到之前的蛋黄糊中搅Even
  • 26
    Keep heating up to thicken up
  • 27
    It's cooling
  • 28
    Get some cream
  • 29
    About 60%
  • 30
    在之前已冷却的面糊中加入君度力娇酒（8克）搅Even
  • 31
    Put the mixed paste in the cream
  • 32
    The fridge freezes for about two hours
  • 33
    The roasted puffs are cold, and when you're ready, you squeeze the well-made sauce in
  • 34
    Three little holes in the bottom of a puff
  • 35
    Squeeze the sauce slowly
  • 36
    When you're holding it in your hand, it's fine

    • Puffoon puff Make Tips

    Pumps: 1 must be thinner on the puffy paste, too thick to be roasted, 2 must wrap the whole puffy paste, and no place to show it, 3. The oven temperature must be adjusted to the colour of the puff, otherwise it will be easier to scorch 4. If you don't eat it, do not squeeze sauce first, and eat it on the spot, or it will not be too bad

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