Butter puff

By VicentaLakin

Butter puff
Puff is a sweet meal from Italy. Creamed cream, chocolate and even ice cream are covered in loose cream. In France, puffs become the sweets of Qi's celebration, and they're used to puffs when babies are born or new people get married. Caramel is used to celebrate in the form of a tower called Croquembouche, which is a symbol of celebration and congratulations。

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Steps for Butter puff

  • 1
    Preparation materials
  • 2
    Low-banded flour through the sifting eggs
  • 3
    Eggs scattered
  • 4
    Butter cut
  • 5
    Water, salt, sugar, butter
  • 6
    The fire heats up and stirs up a little bit, so the oil is evenly distributed
  • 7
    And when it boils, turn the fire, and pour all the flour in one piece。
  • 8
    Quickly mix it with a wooden spoon, until the flour is mixed with the water, and then the fire is shut down
  • 9
    Spread your face with chopsticks. Hot
  • 10
    When the face is cold enough to be hot, you can add eggs. We'll add a few eggs, we'll mix them all up to the paste and then we'll add the next one
  • 11
    THE EGGS IN THE FORMULA DON'T NECESSARILY HAVE TO BE FULLY ADDED, AND WHEN THEY ARE ADDED, THE PASTE BECOMES DAMP AND LEANER, AND THE PASTE TURNS OUT TO BE A TRIANGULATION, AND THE TIP OF THE CORNER IS ABOUT 4CM, AND IT WON'T SLIDE
  • 12
    The chrysanthemum is in the bag
  • 13
    Put the bouquet on a cup and put the pasta in the bouquet
  • 14
    Put the pasta in the bag
  • 15
    Squeeze the noodles on the grill
  • 16
    Send the dish to the preheat 210 degrees oven. Fifteen minutes
  • 17
    When the puff swells, lowers the temperature to 180 degrees, continues to bake for 25 minutes, and you'll be out of the oven until you're yellow
  • 18
    200 ML LIGHT CREAM WITH 20 G FINE SUGAR
  • 19
    Use an electric omelet, then put it in a bouquet
  • 20
    When the puff is completely cooled, cut a third of the top with a knife, and squeeze the cream into the middle

    • Butter puff Make Tips

    THE EGGS IN THE FORMULATION DO NOT NECESSARILY NEED TO BE FULLY ADDED, WITH CHOPSTICKS TO STIR UP THE FACE, WITH THE FACE IN A TRIANGULATED SHAPE, WITH THE TIP OF THE CORNER AT A LEVEL OF ABOUT 4CM, AND WITH NO DEGREE OF FALL. 2. A BOUQUET IS ON A CUP, SO IT'S EASIER TO PUT A BOUQUET IN IT. THE DOOR

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