Puffta

By VicentaLakin

Puffta
2009 was my happiest Christmas。

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Steps for Puffta

  • 1
    the above foods apply to a cook, macalon, who doesn't use 30 cups of light on the plate。
  • 2
    Milk, butter, white sugar
  • 3
    Up to the boiling state, the period shall be mixed in order to avoid a bottom。
  • 4
    And when it boils out of the fire, it sifts into low powder, evenly
  • 5
    It can continue to stir up on a small fire for about 15 seconds, making a better face and keeping it warm。
  • 6
    Add the whole egg fluid four times。
  • 7
    We're gonna have to mix it evenly before we add the next one. Until all egg fluids are added。
  • 8
    The mixed puffs are non-mobile, and the razors can hang the upside-down triangle and not be low。
  • 9
    You can use eight-tooth mouths to put in a bouquet of bouquets
  • 10
    The Dongqing oven was set on fire at 170 degrees, the fire was set at 175 degrees, the bottom was 35 minutes, preheated for 5 minutes and placed in the oven at 30 minutes。
  • 11
    Put it on the bottom。
  • 12
    Tens of millions of ovens can't be opened when they are closed, so that when the puff surface evaporates, the temperature in the oven is deflated, causing contraction。
  • 13
    See if surface water is completely evaporated. "If not, a three-minute delay is appropriate" and the puffs need not be removed immediately. The oven door opens a small gap and is removed after cooling。
  • 14
    Cream cream with white hair. (Current load, 17)
  • 15
    A hole in the bottom with chopsticks can squeeze the cream in。
  • 16
    And then we'll make sugar and water, and we'll put sugar and water in the pot, and we'll boil it to the malt. Puffs can put a little bit of sugar around the paper cylindrical with spoons. "The cylindrical forgets to take pictures. Do it. Ha ha ha ha! For hygiene sakes, the cylindrical out of tin paper!" When you're full of puffs, you can pull a spoon around it

    • Puffta Make Tips

    The process of making noodles is very important, and it is important to keep milk butter hot until it boils, so that the ovens are not opened midway during the roasting of the puff so that the puff does not retrench, flattened, evaporate the liquid on the surface of the puff, and whether it needs to be baked late。

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