Vanilla puff

By VicentaLakin

Vanilla puff
This is a very detailed picture, and it's true that every step I've made, especially where I've failed before, and it's not hard to do the puffs, but it's not hard to master the method. This time I've made vanilla cream pie, which I like more vanilla-flavored cassada sauce than pure cream puffs, and it's a lot of use。

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Steps for Vanilla puff

  • 1
    Because the vanilla pies are frozen, they're first made, and two eggs are separated。
  • 2
    The yolk hits white。
  • 3
    Add low powder and corn starch。
  • 4
    Milk with sugar, little fire melt。
  • 5
    First, one third of the milk is poured into the yolk paste, and then mixed it into the milk left over。
  • 6
    Two drops of vanilla。
  • 7
    It's hotter by the side of the fire and it's boiled and it's shut down。
  • 8
    The basin sits in the cool water, cools and mixs until the yogurt is so thin that the film freezer is replaced。
  • 9
    The puffs approach follows: butter, salt, sugar, water, once in a pot。
  • 10
    The little fire boils。
  • 11
    Add low-banded flour。
  • 12
    If you mix it to the bottom of the pot with thin film or with flour in groups。
  • 13
    It's not hot。
  • 14
    Two hot eggs。
  • 15
    Break up。
  • 16
    Add it to the noodles。
  • 17
    The first time I added a third, the blend, is like this。
  • 18
    For the second time, a third is still dense。
  • 19
    The rest is just a little extra, and it's sharp when it drops。
  • 20
    If that's the case, it's fine. Don't add the remaining egg fluid。
  • 21
    Put it in the bouquet。
  • 22
    Silicon oil paper on the grill, squeezed and the oven 210° preheating。
  • 23
    It has to be the same size or it's a problem。
  • 24
    Boiled two sizes。
  • 25
    Put your fingers in the water and push the tip of the top。
  • 26
    It's not sticky。
  • 27
    On the upper and lower levels, the oven doors are not opened for 10 minutes at 210°C, rising up and turning 180°15 minutes。
  • 28
    Well baked, cold。
  • 29
    Let's see. It's nice to eat。
  • 30
    Cream cream is frozen and given out。
  • 31
    Take out the vanilla pie and put a third of the cream first。
  • 32
    Blend。
  • 33
    Then it all went in the rest of the cream。
  • 34
    Blend。
  • 35
    Load the bouquet。
  • 36
    Squeeze in the bottom of the puffy or next to the cream pie。
  • 37
    Too much will leak out。
  • 38
    Hold on tight。
  • 39
    Load。
  • 40
    Take pictures。
  • 41
    Eat。

    • Vanilla puff Make Tips

    1. The unexpired cream can be frozen in the refrigerator and run out in three days. 2. The key point is the process of puff and egg fluid, which must be evenly mixed and then added the next time, not to be greedy, not to be afraid of trouble, with a small number of additions in order to be in the best position, and a very good face with a tripod. Don't use colded eggs, or the face will cool too fast, and the rest of the egg fluid will not be added or abandoned. At first, the heat was high, then the temperature was low, so don't open the oven door in the middle. Ten minutes later you can look at the color, and when you're ready, the fire will shut down. You have to feel the temper in your oven. A successful little partner

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