Cream-light puff

By VicentaLakin

Cream-light puff
A hundred times the name of the lightning puff, the legend is that the lightning puff is famous because it's so delicious that people who eat it can't stop eating it fast and it's like lightning; it's also said that it's famous because the lightning puff is so bright and so brilliant as lightning. I made this lightning puff, which is a middle cream pie, which is decorated on the face with butter and fruit, and for the first time for the children, they love to eat。

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Steps for Cream-light puff

  • 1
    Prepare the puff material。
  • 2
    It'll be low-stamped and back-up。
  • 3
    Milk, sugar, salt and butter are put in the pot。
  • 4
    Heated to melt butter, evenly mixed, milk bubbles and then light fire。
  • 5
    A one-time inflow of pre-screened low-banded flour。
  • 6
    Then quickly mix it with silicone。
  • 7
    It's too dry to get out of the fire。
  • 8
    Disperse the eggs。
  • 9
    When the puffy paste drops to thermal temperature, the egg fluid is added in stages。
  • 10
    And when you finally add the egg fluid, you watch, and the puff paste lifts a triangle。
  • 11
    Put the puffs in a bouquet, and the bouquets don't。
  • 12
    Squeeze into a lightning bubble velvet。
  • 13
    Bread in an early preheated oven at 200 degrees and 10 minutes。
  • 14
    I saw the puff get bigger and lower the oven temperature。
  • 15
    Moved up to 165 degrees, down to 180 degrees and baked for about 20 minutes。
  • 16
    Watch the puff color turn brown, you can take it out, and then it's cool。
  • 17
    Cream cream with fine sugar emits visible textures and light cream does not flow。
  • 18
    I'll put the fresh cream in my bag。
  • 19
    Squeeze in cream from a puff。
  • 20
    The surface was then squeezed with cream and decorated, with a few fruits, and the lightning puff was made。
  • 21
    Show a picture。
  • 22
    Show a picture。

    • Cream-light puff Make Tips

    1. The quantity of eggs depends on the state of the last puffy, and if your eggs are small, the puff will dry and the amount of egg fluid will be reduced as the case may be. My two eggs went 110 grams after the skin. Puffs bake at different times due to the oven and at temperature only for reference purposes. Puffs must be baked, time and temperature are not enough, and they can easily collapse when out of the oven. It can be changed according to its preferences。

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