Puffy

1

Let's start with soothing, materials: 75 grams of butter, 90 grams of fine sugar, 20 grams of almond flour, 66 grams of low-banded flour. They're all in big bowls, evenly mixed with powder

2

Scratch the butter and powder into coarse particles, then moist butter coated into a lasagna; prepare a large lasagna, or use a thicker bag; place the lasagna between the lasagna, with a hand pressed into the lasagna, then stubble into thin slices, with a thickness of 1-2 mm, so that it is not thick, otherwise it will affect the hair of the puffy; put the fine butter skin on the pallet, which will become hard to freeze in the fridge and then use it again; this amount is larger, it will be possible to make dozens of it, and it will be preserved in the freezer with the unfinable enough to save it, and warm it in advance

3

Now to make basic puffs, materials: 175 grams of milk, 70 grams of butter, 3 grams of salt, 6 grams of sugar, 55 grams of cake powder, 50 grams of bread flour, about four eggs. (a) The material is revalued

4

Milk, butter, salt, sugar and incubated boilers are better with electric pottery or electromagnetic furnaces, if the light fire is better equipped with a thick iron sheet between the fire and the pot, and small fires are maintained

5

(a) A small boil, melt butter, salt, sugar, then turn it into a boil, boil it up and float for five seconds and leave it immediately

6

Powdered cake and bread powder into milk liquids, quickly mixing

7

Put the pot back on the electric pot, and continue to heat it with a small fire for 1 and 2 minutes; many courses use stainless steel pots, so that you can see a thin film at the bottom, that's all; and I use a non-gluted snow pan, without membranes, not too long, and see the face of the face in light

8

Flour can be cooled in a pot or put in another large basin for heat dispersion

9

(b) When a slight temperature of less than 60 degrees is felt, the scattered egg fluid is added to the paste; it can start with a little more and then a little more; only three eggs appear in the material map, while four and a half are actually used; the face is drawn with a razor, the face falls slowly, the face is triangulated and the edge of the paste is essentially smooth and unsawed

10

Puffy mouths can be chosen as they please, round mouths, flower mouths; home-made puffs can grow bigger, so they can use medium ones; first, make a few lightning puffs, cook the puffs, drop the face to the other end, and then even the other side, press the tail a little bit, and then raise a little bit of the finger so as to make a little bit of egg fluid

11

One more plate of ball shape, even though it's made out of garbs, but it's got a nice tattoo, and it's taken out of the frozen, hard, soothing noodles, and it's carved out a circle with a little bit smaller than a round bubble

12

(a) Put the specs on a circular puff, press them gently and increase the area of contact with the puff

13

I use a wind stove, which can preheat 210 degrees and burn up and down; can brush an egg fluid on the surface of a lightning puff so as to prevent a break in the oven; sends two puffs into the oven, adjusts the temperature to 180 degrees, fires up and down, 10 minutes first; turns to 160 degrees 20 minutes; if a normal home oven can preheat 210 degrees, a puff can enter 200 degrees 10 minutes, then turns 180 degrees 25-30 minutes

14

The rest of the paste is to make a few swan puffs and spherical puffs; the swan puffs start a little bit by pressing the bouquet, so their head is slightly larger, and the flat speeds push up the side, making their tails smaller; they can be longer than mine, and the swans are slightly more beautiful)

15

Sending a squeezed puff into another ordinary oven, which could have been put into the oven three times, and I'm doing it for a comparison, which has proved to be the same for both the oven and the ordinary home oven

16

The rest of the paste is placed in a bouquet, with a small mouth cut at the front end of the bag, two fonts squeezed out on the grill with the oil sheet, all right in the opposite direction, and a little more on the top, with a swan's head; in the pre-heated oven, 200 degrees of hair growth, then 180 degrees of 10 minutes, then a turn of 160 degrees 10 minutes; because the neck is so thin, it is better to look all the way to the side, the colour is heavy and completely fixed, and the oven can come out in a minute

17

In the windshield, both the lightning puffs and the spherical and the soccer puffs

18

It's an ordinary oven baked puff。

19

The cooler spherical puffs are split into two, and the interior is empty and successful

20

The swan's body is split in half in a third, and two wings on the upper part

21

(a) Drill a couple of eyes with a sharp little head mouth on the bottom of the puff, where squeezing the stuff fills the puffs, while being complete from the outside

22

Make all kinds of models you like and squeeze into the chef's butter pie

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It can also be watered with jam and decorated with coloured sugar。

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It's full of puffs

25

Drilling from the bottom squeezes the material into the surface

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Puffy puffs are good and sweet

27

The swan is cute

Puffs can be made with low-banded or high-strength flour, except for a slightly different taste. The key to the success of the puff is the process of making and roasting pasta. The paste has to be hot and boiled, so that it can expand sufficiently; the roasting temperature is high and low, the swollen temperature is reduced slightly, the actual temperature is adjusted according to the situation in the oven, and never open the oven door in the middle of the day, the heat is out, and the puff never returns. More food can focus on my public domain: Meggy's food kitchen. The chef's butter tarpaulin is not intentionally produced, and detailed process maps and formulations are available in the public domain。