Puff
By VicentaLakin
Making puffs into mini-forms, you can make a pile of them in one shot, and you can turn them up when you want to eat. The puffs have their favorite fruit or nuts on their surfaces and squeeze into the sweet, sweet, cedar. One bite at a time, it can't stop。
Recipe Recommendations
- low-gluten flour 13g
- light cream 100g
- corn starch 5g
- vanilla extract appropriate amount
- milk 200g
- butter 15g
- egg yolk of 2
- sugar 40g
- eggs 3 to 4
- fine sugar 8g
- water 160g
- salt 1g
- sweetening
- roast
- several hours
- ordinary
Steps for Puff
1
(Cashda sauce) The yolk adds fine sugar and it's white。
2
(Cashda sauce) Add vanilla blend。
3
(Cashda sauce) Falling in low-banded flour and corn starch。
4
Milk and light cream pour into the milk pan to make a little bubble by the pot and not boiling。
5
(Cashda sauce) Add it to the yolk paste and mix it up。
6
(Kashda sauce) The mixed milk of the egg is sifted back into the pot, setting fire and mixing it with heat and then leaving the fire。
7
(Cashda sauce) Add butter to the mix。
8
A slightly cooled cathedral sauce pours into the bowl, with a lasagna covering its surface, and is placed in a freezer。
9
(Puffs) Low-banded flour pre-screened, standby。
10
Butter, water, sugar and salt pour into the pot. The small fire heats up until it boils down。
11
(Puffy) Fall into flour, tumble with a razor。
12
Fired a little bit more of the noodles until a membrane on the bottom of the pot left the fire。
13
The pasta is transferred to another bowl, which is broadcast and then added to the egg fusion。
14
(Puffs ) Noodles bring up the drop triangle。
15
Put the pasta in the bag。
16
(Puffs ) The grill is covered with oil paper, squeezed on top。
17
A little egg fluid on the face of the paste。
18
You can also put almond chips on the paste according to your preferences。
19
(Puffy) Put in a pre-heated oven to bake. Middle level, 190 degrees up and down, 170 degrees and about 20 minutes later。
20
When the puff cools, squeeze into the cathedral sauce and put on the preferred fruit mix。Puff Make Tips
/ Puff collapse/1 and lack of time to bake. 2. The oven was opened midway to bring cold air into the oven. Three, the puffs are down the temperature before it's completely fixed. The use of eggs/eggs, successful puff paste, should be a little warm, apart from raising the fall triangle and the smooth and unobserved shape of the paste, so the use of the constant temperature of eggs is required, and frozen eggs make the face hard and difficult to judge. 2. The quantity of eggs in the formulation is only a reference value and, depending on the water quality of the flour, the specific use depends on the state of the paste. Three, squeezed pasta, no egg fluid? It is not recommended that the squeezed paste have a small tip, and the omelette can push the tip back and make the face dry while it is baked, making the puffs bigger。