Lemon puff
By VicentaLakin
Summer's nice, lemon puff
Recipe Recommendations
- butter 65 grams
- milk 60 grams
- low-gluten flour 65 grams
- water 60 grams
- sugar 10 grams
- eggs 2 only
- low powder 16 grams
- egg yolk one
- lemon juice 20 grams
Steps for Lemon puff
1
The main material is puffy material supported by lemon carcasses。
2
Puff Step: Prepare the material for backup in advance。
3
Water, milk, sugar and butter are placed in the pot and heated with medium fire to melt with sugar butter。
4
Cook to bubble, turn to fire。
5
A one-time drop of low-banded flour is quickly mixed to the point where the flour and water are fully mixed。
6
It's a little cooler to add egg fluid, mix it up to the paste to fully absorb it, and start the face to fall into a triangle。
7
Put the pasta in the bag。
8
Put oil paper on the grill and squeeze out a round face。
9
The oven is preheated, up and down 180 degrees and baked for 30 minutes. Get out of the oven and cool it。
10
Lemon cassava step: prepare the cassava material for backup。
11
The yolk is added to the fine sugar, which is mixed to the sugar soluble with a manual omelet。
12
Sift low-banded flour, evenly mixed to no particles。
13
Milk boiled。
14
While you stir the egg paste, you slowly pour milk。
15
Then all of them pour back to the milk pot, the little fire rises hot and boils while mixing to the denseness。
16
After the fire was shut down, the oil was plattered while it was hot。
17
Then add lemonade and mix it all evenly。
18
Put the bouquet in。
19
Cut the roasted puff out of the top with a sawsaw knife。
20
Squeeze into lemonade and cover the top。Lemon puff Make Tips
Watch out for the oven temperature and timing。