Scratch vanilla, Castile Puff
By VicentaLakin
Cathedral sauce, food, fragrances of eggs, either for bread or for puffs. When you do it, you can put it in the fridge. It's convenient to take it out whenever you want. Made a Castile puff, tasted like ice cream, scrawny。
Recipe Recommendations
- butter 45G
- white granulated sugar 25g
- low-gluten flour 20g
- cocoa powder appropriate amount
- matcha powder appropriate amount
- eggs of 3
- qingshui 50g
- milk 200g
- egg yolk of 2
- light cream 200ml
- salt 1 spoon
- milk fragrance
- roast
- several hours
- senior
Steps for Scratch vanilla, Castile Puff
1
precious skin, thawing 35 g of butter to the point of squeezing. add 20 g white sugar with even hair, sift into 40 g low powder and rubbing into a noodle。2
In three parts, we add tea powder and cocoa powder to the skin with different colours。3
next is the puff section. 50g milk water is added to 45g butter and boiled with white sugar and a little salt。4
after boiling, prepare 60 g of low powder for a one-time fall, which is quickly evenly mixed。5
There is no need to turn off the fire during the mixing and quickly mix it to the bottom of the pot with a white film。6
Three full eggs scattered。7
The egg fluid fell three times into the boiled pasta。8
For the last time, to this pattern, the reverse triangle drops slowly。9
Silicon oil paper on the grill, squeezing on the puff. I make big puffs, which are bigger. Puff leaves a gap between them to prevent swelling and binding. Squeezed puffs on top of the top of the top of the puff, and pelts on the surface of the puff。10
Cover it up and down in the oven for about 200 degrees for 15 minutes。11
Puffy swells up and makes a casta sauce during the toast。12
two egg yolk sifted into 20g low powder。13
good yolk paste, with a milk pan pouring into 200g milk to heat white sugar. there's no need to boil it. the pasta is too hot to be made。14
Pour the yolk paste into the small fire of milk and mix it to the paste。15
Add vanilla and sift with delicate egg paste。16
the light cream of 200ml does not need sugar to be sent to waveprints. the cooled yogurt is evenly mixed in the cream, and the casta sauce is ready。17
Put the casta sauce in the mouth of the flower and squeeze it into the bottom of the cooled puffs until the puffs drum up。18
The vanilla ice cream-flavored cassava puffy puff is ready。Scratch vanilla, Castile Puff Make Tips
1. The oven is baked 200 degrees and turned 180 degrees on the face of the roasted puff to avoid overcharging. 2. Flour mixing during puff paste production must be fast. The ratio of pasta to egg fluids affects the expansion of the puffs, so it's three times higher and it's almost stopped. The milk does not have to boil when the egg paste is pouring into the milk, or the flour is easily boiled, and it is better to sift it with a small pot to keep cooking the milk. 4-Casta sauce is made with sugar on the egg paste, no sugar on the cream, not too sweet on the internals, otherwise it's easy to get tired。