Chocolate with a lightning puff

How many young girls have been captured by a chocolate lightning puff with a mask? I'm not going to count, but you're going to try. It's like a finger, a pen is long, and it's also called a finger cracker. This lightning puff, the shell wrapped in chocolate sauce with a few patches, makes it quite expensive. Double layer, 180 degrees up and down, 30-35 minutes。

Recipe Recommendations

milk 250g
water 100g
unsalted butter 60g
salt 2g
sugar 40g
low-gluten flour 150g
eggs of 5
egg yolk of 2
fine sugar 40g
butter 15g
chocolate 100g
syrup 4g

sweet fragrance
baking
ten minutes
ordinary

Steps for Chocolate with a lightning puff

Get ready for the material。

The milk, butter, salt and sugar in the puff material are added to the milk pot。

When boiled and sifted with low-banded flour, the heat is quickly blended to completely dry powder-free state。

THE PASTA IS PLACED IN THE MIXER DRUM OF THE CM-1500 CHEF, WHICH IS SPREAD OUT UNTIL THE TEMPERATURE IS WARM, AND THE EGGS ARE ADDED IN FRACTIONS, WHICH ARE PLOUGHED AND ABSORBED FOR THE NEXT TIME。

The face is so thin and smooth that it can pull up a triangle。

the pasta is loaded into a bouquet, cutting the mouths of 1.5-2 cm in diameter, and squeezes about 10 cm long paste on the grill of the tarp。

CASS COUSSCO-660A PLAYER OVENS, CHOOSING DOUBLE-STOREY ROASTING MODE, 180 DEGREES IN ADVANCE, PREHEATING, PREHEAT COMPLETION OF THE ACOUSTICS AND PLACING OF THE DECORATOR IN THE UPPER AND LOWER LEVELS, AND ROASTING FOR 30-35 MINUTES. AFTER THE BAKING, THE PUFF CAN BE PLACED IN THE OVEN FOR A FEW MINUTES BEFORE IT'S COLD。

Get ready for the material。

• Production of a chocolate pamphlet, which is dispersed with sugar and which is mixed with milk and sifted flour, and mixing with a small fire and heat until it becomes thicker。

• Production of a chocolate cortex, which, when it is hot enough to add chocolate coins, is evenly smoothed up to full cooling, and is bludgeoned to the point where it is fully integrated in a lean and lean state, and is stored in a removable bag。

All materials for making a surface of chocolate showers are placed in the bowl, heated by water, and mixed to cooled after the melting of chocolate is smooth (approx. 31°C)

The surface is made of a chocolate noodle, with a crochet peddle on the bottom of the puff, which squeezes a chocolate cobbler into it, and the puff is re-filled with a chocolate noodle。