Puffy
By VicentaLakin
The memory of childhood is so good that now it's like, "The girl who picks mushrooms, with a big bamboo basket..." And this childhood song, looking at this basket of "Big Mushrooms" right in front of you, just as if it's a happy and carefree childhood moment
Recipe Recommendations
- butter 25 grams
- powdered sugar 20 grams
- low-gluten flour 30 grams
- cocoa powder 1 gram
- milk 60 grams
- eggs one
- salty and fresh
- baking
- an hour
- ordinary
Steps for Puffy
1
Soccer made, butter cut small blocks, a little softer, and hand-stamped with sugar powder。
2
Low-banded flour and cocoa flour are then sifted into groups, condensed into cylinders, frozen in refrigerators for 25 minutes or frozen in fixed form。
3
Puff making, milk with sugar powder and butter, small fire boils。
4
Low-banded flour is sifted into milk liquids, and is constantly mixed to dry powder, and fires are shut down。
5
The eggs are scattered and added to the pasta, each time they are fully absorbed and then added to the egg fluid。
6
It's a triangulation。
7
And pour the paste into a bag of flowers, and cut in front of the bag a modest mouth, and squeeze it on a non-clave dish into a circle and strips, making the top of mushrooms and the handle of mushrooms, respectively。
8
Take the soothing part of the fridge and cut it into thin pieces, covered in round puffs。
9
The oven is preheated, up and down, medium, 200 degrees, about 20 minutes baked, my oven 190 degrees, about 20 minutes baked。
10
Out of the oven, you can squeeze in light cream and assemble mushrooms。